210 Testing Milk and Its Products. 



an allowance can be fairly made by multiplying the 

 cream fat by 1.03. This is assuming that the one-tenth 

 or more of fat returned to the milk patron in his skim 

 milk is about three per cent, of the total fat in his whole 

 milk. 



Both milk and cream patron suffer the same manu- 

 facturing losses in the butter milk so that an equaliza- 

 tion of the skimming losses is all that is necessary in 

 order to put both on a uniform basis for calculating 

 dividends. 



240. The following illustration will help to make these cal- 

 culations clearer. Milk patron No. 1 delivers to the creamery 

 during the month 5320 Ibs. of milk testing 3.8 per cent, fat, 

 which therefore contains (^*f >8 ) =202 Ibs. butter fat. If the 

 price paid the patrons is 20c., then the 202 lbs.X20c. amounts to 

 $40.40, the money due this patron for his milk. If another pat- 

 ron sent 485 Ibs. of cream testing 22.0 per cent, fat to the same 

 factory during the month, the weight of fat in the cream is first 

 found in the same way as in the milk. ^ 85X2 A =106.7 Ibs. but- 

 ter fat. Now, instead of multiplying this butter fat by 20c., as 

 was done for the whole milk patron, it must first be multiplied 

 by 1.03, which makes the necessary allowance for the skim milk 

 fat that the milk patron was paid for. 106.7X1.03=109.9 Ibs. 

 butter fat which is now multiplied by 20c. per pound, giving 

 $21.98. This is the amount due the cream patron when both 

 milk and cream are received at the same factory and the cream 

 from both patrons is churned together. 1 



B. CALCULATING DIVIDENDS AT CHEESE FACTORIES. 



241. The amount of cheese made from a certain quan- 

 tity of milk depends, as before shown, in a large meas- 

 ure on the richness of the milk in butter fat (223). 

 Rich milk will give more cheese per hundred weight 



1 17th report Wis. exp. station, p. 90; 20th report, pp. l;JO-l:U. 



