Calculation of Suiter- and Cheese Yield. 185 



Appendix. This table is founded on ordinary creamery 

 experience and will be found to conie near to actual 

 every- day conditions of creameries where modern meth- 

 ods are followed in the handling of the milk and its pro- 

 ducts. The table has been prepared in the following 

 manner: 



It is assumed that the average loss of fat iu the skim milk is 

 .20 percent., aud that 85 Ibs. of skim milk is obtained from 

 each 100 Ibs. of whole milk; to this loss of fat is added that from 

 the butter milk; about 10 Ibs. of butter milk is obtained per 100 

 Ibs. of whole milk, testing on the average .30 per cent. 



If/ designate the fat in 100 Ibs. of milk, then the fat recov- 

 ered in the butter from 100 Ibs. of milk will be 



There is, on the other hand, an increase in weight in the 

 butter made, owing to the admixture of non-fatty components 

 therein, principally water and salt. Butter packed and ready 

 for the market will contain in the neighborhood of 84 per cent. 

 of fat (213), so that the fat recovered in the butter must be in- 

 creased by ' g Q 4 Q =1.19. If B therefore designate the yield of but 

 ter from 100 Ibs. of milk, the following formula will express the 

 relation between yield and fat content, provided there are no 

 other factors entering into the problem, viz. : 



B=(f .20) 1.19 



Certain mechanical losses are, however, unavoidable in the 

 creamery, as in all other factory operations, viz., jnilk and 

 cream remaining in vats and separators, butter sticking to the 

 walls of the churn, etc. These losses have been found to aver- 

 age about 3 per cent, of the total fat in the milk handled, under 

 normal conditions and under good management (218); we 

 therefore deduct this amount from the preceding value for B, 



and have: 



B=(f .20) 1.16 



220. Table XI in the Appendix, founded on this form- 

 ula, may be used to determine the number of pounds of 



