192 



Testing Milk and Its Products. 



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

 found to average about 3 per cent, of the total fat in 

 the milk handled, under normal conditions and under 

 good management (219). 



Fat available for butter in different grades of milk. 



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

 a loss of 3.4 Ibs. of fat in the skim milk, a loss of 1.2 

 Ibs. of fat in the butter milk, and of 3.0 Ibs. in the 

 creamery waste, for every 100 Ibs. of fat in the whole 

 milk, or a total loss of 7.6 Ibs. from these sources. In 

 case of 6 per cent, milk these losses are 1.4 Ibs., .5 Ib. 

 and 3.0 Ibs. for skim milk, butter milk and waste re- 

 spectively; a total loss of 4.9 Ibs., or 2.7 Ibs. less than 

 the losses with poor milk. This difference in the losses 

 shrinks to only .5 pound of fat in case of 3.5 and 4.0 

 per cent.-milk, when a quantity containing 100 Ibs. of 

 fat is handled in both cases. 



