194 



Testing Milk and its Products. 



We note that the overrun for cream of different qual- 

 ity under the conditions given ranges from 16.6 to 20- 

 per cent, cream to 17.6 for 40-per cent, cream. A some- 

 what larger overrun would be obtained when the butter 

 made contains less fat and more water than assumed. 



Assuming that the butter contains the maximum 

 amount of water allowed by law (16 per cent.) and 

 nearly 80 per cent, fat, the overrun for both milk and 

 cream would be somewhat larger than already given, as 

 shown by the following figures: 



Maximum overrun from milk Maximum overrun from cream 



This table shows the highest overruns that are likely 

 to be obtained when the cream is to contain no more 

 than the maximum amount of water allowed by law. 

 Larger overruns can only be obtained by reducing the 

 losses of manufacture (which will give but slightly 

 higher figures) or, fraudulently, by inaccurate weigh- 

 ing or testing of the milk, cream or butter. 



218. Calculation of overrun. The overrun is calcu- 

 lated by subtracting the amount of butter fat contained 

 in a certain quantity of milk or cream, from the amount 



