Calculation of Butter- and Cheese Yield. 189 



Summary of analyses of Wisconsin creamery butter. 



The preceding analyses show the composition of but- 

 ter made at one place where every possible effort was 

 taken to produce a uniform product, and of butter made 

 at fifty different creameries, where there was more or 

 less variation in the different operations of manufacture 

 and in the appliances and machinery used. The ma- 

 jority of the samples of butter analyzed, in either case, 

 were very near the average composition given, but since 

 there are such wide variations in the composition of the 

 butter made by the uniform methods adopted in the 

 World's Fair breed tests, butter of a more uniform com- 

 position cannot be expected from the thousands of dif- 

 ferent creameries and private dairies which supply the 

 general market with butter. 



The analyses of the fifty samples of creamery butter, 



given above, show that the content of the butter fat 



varied from 77 to 87.5 per cent., and according to 



the average of the analyses, 83 pounds of butter fat was 



contained in, or made, 100 Ibs. of butter. There was, 



therefore, in this case produced 20.5 per cent. 



butter than there was butter fat, since 



83 : 100 : : 100 : x ; therefore 



^100X100^3,5. 



