Calculation of Butter- and Cheese Yield. 201 



Questions. 



1. What is the average composition of American creamery 

 butter, and between what extremes does the composition of butter 

 vary ? 



2. What is the difference between the churn yield and the re- 

 sults obtained by the Babcock test? 



3. What does the overrun represent? 



4. Mention several factors that cause a large overrun. 



5. Give an illustration of how the per cent, of increase of 

 churn over test is found, and how the overrun is calculated. 



6. Show by an example that butter containing 20% fat can- 

 not give an overrun of more than 25%. 



7. How many pounds of butter containing 80% fat can be 

 made from 100* Ibs. fat? 



8. Why is the overrun from cream greater than from milk? 



9. What is the overrun when 70.5 Ibs. of butter are made 

 from 140 Ibs. of milk, testing 3.15 per cent? 



10. What is the overrun in each of the following cases? 



220 Ibs. butter from 8000 Ibs. milk, testing 2.3% fat. 

 250 Ibs. butter from 4000 Ibs. milk, testing 5.8% fat. 

 600 Ibs. butteir from 2000 Ibs. cream, testing 25.0% fat. 

 480 Ibs. butter from 1000 Ibs. cream, testing 40.0% fat. 



11. How much butter containing (a) 80% fat and (b) 82.5% 

 fat can be made from 3250 Ibs. milk, testing 4.3% fat, assum- 

 ing that the skim milk is 80% of the whole milk and contains 

 0.1% fat, and the butter milk, which is the cream minus the fat, 

 contains 0.25% fat? What is the overrun in each case? 



12. How much butter is obtained from 5800 Ibs. milk, testing 

 3.7% fat, when the overrun is (a) 125% and (b) 16%? 



13. Two cows in full milk produce, one 17.5 Ibs. of milk a day, 

 containing 4.35% fat; the other. 27.3 Ibs. of milk, testing 3.4%. 

 If the milk of both is made into butter or cheese, what may be 

 expected from each one in a week? 



14. What is a fair percentage of loss of fat by waste other 

 than in skim milk and butter milk under average creamery con- 

 ditions? 



15. How much butter may be made from (a) 15,640 Ibs. milk, 

 testing 3.8% fat, and (b) 35 842 Ibs. milk, testing 4.1% fat? 

 (Use Table XT, Appendix.} 



16. How can the per cent, of fat in butter be determined 

 without making a test of it? 



17. How may the yield of cheese from milk of any known test 

 be approximately calculated? 



18. How many pounds of cheese can be made from 3570 Ibs. 

 milk, testing 3.5% fat and having a lactometer reading of 32 5 

 at 67 F.? (Use Table XIII, Appendix.) 



