192 



Testing Milk and Its Products. 



tain mechanical losses are unavoidable in the cream- 

 ery, as in all other factory operations, viz., milk and 

 cream remaining in vats and separators, butter sticking 

 to the walls of the churn, etc. These losses have been 

 found to average about 3 per cent, of the total fat in 

 the milk handled, under normal conditions and tfnder 

 good management (219). 



Fat available for butter in different grades of milk. 



The table shows that with 2.5 per cent.-milk, there is 

 a loss of 3.4 Ibs. of fat in the skim milk, a loss of 1.2 

 Ibs. of fat in the butter milk, and of 3.0 Ibs. in the 

 creamery waste, for every 100 Ibs. of fat in the whole 

 milk, or a total loss of 7.6 Ibs. from these sources. In 

 case of 6 per cent, milk these losses are 1.4 Ibs., .5 Ib. 

 and 30 Ibs. for skim milk, butter milk and waste, re- 

 spectively; a total loss of 4.9 Ibs., or 2.7 Ibs. less than 

 the losses with poor milk. This difference in the losses 



