Calculation of Butter- and Cheese Yield. 199 



Example: A creamery receives 200,000 Ibs. of milk during 

 a month; the milk of each patron is tested and the fat contained 

 therein calculated. The sum of these amounts of fat may be 

 7583 Ibs; the average test of the milk is then 3.79 per cent. Ac- 

 cording to Table XI, 10,000 Ibs. of milk, testing 3.8, will make 

 418 Ibs. of butter, and 200,000 Ibs., therefore, 8360 Ibs. of but- 

 ter. The total quantity of butter made 'during the month will 

 net vary appreciably from this figure if the work in the cream- 

 ery has been properly done. 



222. b. Use of overrun table. The table referred to 

 above gives a definite calculated butter yield for .each 

 grade of milk, according to average creamery condi- 

 tions. As it may be found that this table will give uni- 

 formly either too low or too high results, Table XII in 

 the Appendix is included, by means of which the butter 

 yield corresponding to overruns from 10 to 20 per cent, 

 may be ascertained in a similar way as above described. 



The total yield of butter is divided by the total num- 

 ber of pounds of fat delivered; the quotient will give 

 the amount of butter made from one pound of fat, and 

 this figure multiplied by the fat delivered by each pat- 

 ron shows the pounds of butter to be credited to each 

 patron. To use the table, find in the upper horizontal 

 line the number corresponding nearest to the number of 

 pounds of butter from one pound of fat. The vertical 

 column in which this falls gives the pounds of butter 

 from 100 Ibs. of milk containing the per cents, of fat 

 given in the outside columns (Babcock). 



B. CALCULATION OF YIELD OF CHEESE. 



223. a. From fat. The approximate yield of green 

 Cheddar cheese from 100 Ibs. of milk may be found by 

 multiplying the per cent, of fat in the milk by 2.7 ; if / 



