Calculation of Butter- and Cheese Yield. 181 



taken, are due, therefore, primarily to differences in the 

 water- and salt contents of the butter made (205). 



216. The losses from very poor, very rich and average 

 milk, as received at creameries and cheese factories, can 

 be traced from the following statement; this gives the 

 quantities of fat lost in handling milk of four grades, viz: 

 2.5, 3.5, 4.0 and 6.0 per cent., in case of each grade cal- 

 culated to a standard of 100 Ibs. of fat in the milk. 



To supply 100 Ibs. of fat would require the following 

 amounts of the different grades of milk: 

 4000 Ibs. of milk testing 2.5 per cent, will contain 100 Ibs. of fat. 

 2857 " " " 3.5 " " " 100 " " 



2500 u " " 4.0 " " u 100 " " 



1666 " " " 6.0 " " " 100 " " 



Assuming that the skim milk contains .2 per cent, of 

 fat and makes up 85 per cent, of the whole milk, that the 

 butter milk tests .3 per cent., and forms 10 per cent, of 

 the whole milk, the butter-fat record of the quantities of 

 different grades of milk containing 100 Ibs. of fat will 

 appear as follows: 



Fat available for butter in different grades of milk. 



