258 MODERN METHODS OF TESTING MILK 



EXAMPLES FOR PRACTICE UNDER RULES 

 5 AND 6 



(1) How much butter should be made from 5,000 

 pounds of milk testing 5 per cent, of fat? 



(2) What is the "overrun" when 4,000 pounds of 

 milk, testing 4 per cent, of fat, yield 180 pounds of 

 butter? 



(3) A butter-maker has 10,000 pounds of milk, test- 

 ing 4 per cent, of fat; in skimming this, he produces 

 8,000 pounds of skim-milk, testing .15 per cent, of 

 fat. After churning, he has 1,600 pounds of butter- 

 milk testing .2 per cent, of fat. The loss of fat in 

 handling the cream and making the butter amounts to 

 4 pounds, (a) How much fat is left in the butter? 



(b) How many pounds of butter should be made? 



(c) What is the "overrun" if he produces 450 pounds 

 of butter? 



(4) How much butter should be made from 1,000 

 pounds of cream testing 35 per cent, of fat? 



7. FINDING YIELD OF CHEESE FOR MILK-FAT 



Rule. To find the yield of green cheese for a pound 

 of fat in milk when the weight of the cheese made 

 from a given amount of milk and the per cent, of fat 

 in milk are known, find the number of pounds of fat 

 in milk by Rule i, and divide the weight of cheese by 

 the weight of fat. Example: How much cheese is 

 made for one pound of fat in milk, testing 4 per cent, 

 of fat, when we make 63 pounds of cheese from 600 

 pounds of milk? Applying Rule i, 6o0 ^ 4 = 24 

 pounds of fat in milk; 63-5-24=2.67 pounds of cheese 



