Calculation of Butter- and Cheese Yield. 193 



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 ob- 

 tained from the 100 Ibs. of fat, or rather from the por- 

 tion thereof which is available for butter, in each ease 

 will be as follows : 



100 fts. of fat from Available Butter cont.^ Overrun 



4,000 ft s. of 2.5 per cent. milk. . . . 92.4 fts.= 111.3 fts. 11.3 



2,857 fts. of 3.5 per cent, milk 93.7 fts.= 113.0 fts. 13.0 



2,500 fts. of 4.0 per cent, milk 94.2 fts.= 113.5 fts. 13.5 



1,666 Ibs. of 6.0 per cent, milk 95.1 fts.= 114.6 fts. 14.6 



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 ex- 

 actly, except by chemical analysis, how much butter fat 

 is lost in the skim milk and the butter milk, and how 

 much water, salt and curd the butter will contain. 



217. Overrun from cream. The overrun from cream 

 is, as already stated, larger than from milk because 

 there is no loss of fat in the skim milk to be consid- 

 ered. Rich cream will give a somewhat greater over- 

 run than thin cream, for the same reasons as have been 

 shown in the calculations of overrun from milk. If 

 similar calculations are made from cream of different 

 richness as these given for milk (216), the fat available 

 for butter-making and the yield of butter per 100 pounds 

 of fat in the cream will be as shown below. A loss 

 through waste in the process of butter-making amount- 

 ing to 2 per cent, has been assumed in these calcula- 

 tions : 



13 



