182 Testing Milk and Its Products. 



The table shows that with 2.5 per cent. -milk, there is 

 a loss of 6.8 Ibs. of fat in the skim milk and 1.2 Ibs. of 

 fat in the butter milk for every 100 Ibs. of fat in the 

 whole milk, or a total loss of 8.0 Ibs. from these sources. 

 In case of 6 per cent. -milk these losses are 2.8 Ibs. and 

 .5 Ibs. for skim milk and butter milk, respectively; a 

 total loss of 3.3 Ibs., or 4.7 Ibs. less than the losses with 

 the very poor milk. This difference in the losses shrinks 

 to only .8 pound of fat in case of 3.5 and 4.0 per ct.-milk, 

 when a quantity containing 100 Ibs. of fat is handled in 

 both cases. 



The overrun from each of the four grades of milk can 

 be calculated for butter containing a certain per cent, of 

 fat. Assuming the fat content of butter to be 83 per cent, 

 on the average (213), the quantity of butter obtained 

 from the 100 Ibs. of fat, or rather from the portion 

 thereof which is available for butter, in each case will 

 be as follows: 



Butter cont. 



Available fat. 83 pr. ct. fat . 



100 Ibs. of fat from 4000 Ibs. of 2.5 pr.ct. milk, 92.0 Ibs. = 110.8 Ibs. 

 100 " " " 2857 " 3.5 " " 94.2 " =113.5 " 

 100 " " " 2500 " 4.0 " " 95.0 " =114.5 " 

 100 " " " 1666 u 6.0 " u 96.7 " =116.5 " 



The overrun in each case will be: 



For 2.5 per cent. milk=110.8 100=10.8 per cent. 

 11 3.5 " " =113.5-100=13.5 " 



" 4.0 " " =114.5-100=14,5 " 



" 6.0 " " =116.5-100=16.5 " 



All butter makers should obtain more butter from a 

 certain quantity of milk than the Babcock test shows it 

 to contain butter fat, but it is impossible to know exactly, 

 except by chemical analyses, how much butter fat is lost 



