Calculation of Butter- and Cheese Yield 197 



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

 ter 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 (214), so that the fat recovered in the butter must be in- 

 creased by i^ 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 



From this value for B, should be deducted the loss due to 

 wastes in thet manufacturing processes, amounting to 3 per cent. 

 of the total fat in the milk handled, and we therefore have: 

 B=(f .20) 1.16 



Since this table is based on a fat content of .2 per 

 cent, in the skim milk, the figures for the overrun are 

 slightly lower than may be obtained in creameries pro- 

 vided with up-to-date cream separators. 



221. Table XI in the Appendix, founded on this 

 formula, may be used to determine the number of 

 pounds of butter which milk containing 3 to 5.3 per 

 cent, fat will be likely to make. It presupposes good 

 and careful work at the separator, churn and butter 

 worker, and under such conditions will generally show 

 yields of butter varying but little from those actually 

 obtained. It may be conveniently used by the butter 

 maker or the manager to check up the work in the 

 creamery; the average test of the milk received during 

 a certain period is found by dividing the total butter 

 fat received, by the total milk, and multiplying the 

 quotient by 100 ; the amount of butter which the total 

 milk of this average fat content will make, according to 

 the table, is then compared with the actual churn yield. 



