Calculation of Butter- and Cheese Yield. 193 



shrinks to only .5 pound of fat in case of 3.5 and 4.0 

 per cent-milk, when a quantity containing 100 Ibs. of 

 fat is handled in both cases. 



The overrun from each of the four grades of milk can 

 be calculated for butter containing a certain per cent, 

 of fat. Assuming the fat content of butter to be 83 per 

 cent, on the average (213), the quantity of butter ob- 

 tained from the 100 Ibs. of fat, or rather from the por- 

 tion thereof which is available for butter, in each case 

 will be as follows: 



The overrun figures given above may be increased by 

 saving some of the three pounds of butter fat lost by 

 waste. If it were possible to entirely eliminate this loss 

 there would be three pounds more available fat in each 

 case, viz., 95.4, 96.7, 97.2, 98.1 Ibs. These amounts of 

 fat will make 115, 116.5, 117.1, and 118.2 Ibs. butter, 

 corresponding to an overrun of 15, 16.5, 17.1, and 18.2% 

 from milk of the different fat contents mentioned. 



All butter makers should obtain more butter from a 

 certain quantity of milk than the Babcnck test shows it 

 to contain butter fat, but it is impossible to know ex- 

 actly, except by chemical analysis, how much butter fat 

 is lost in the skim milk and the butter milk, and how 

 much water, salt and curd the butter will contain. A 



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