lUNIVERSr 



V^LIFO^; 



CREAMERY BUTTER MAKING 127 



A delivers 6,500 pounds of milk testing 4.0%. 



B delivers 600 pounds of cream testing 30%. 



A's total fat = 6,500 X .04 = 260 pounds. 



B's total fat = 600 X .30 = 180 pounds. 



To increase B's fat by 2%, we multiply 180 by 1.02 

 which equals 183.6. 



In making the dividend, therefore, A is paid for 260 

 pounds of butter fat and B for 183.6 pounds. 



THE TWO PER CENT HOW CALCULATED. 



In a well conducted creamery the average loss of fat 

 in the skim-milk should not be more than .078%. Dividing 

 this figure by the average percentage of fat in milk, 3.9, 

 we get .02. So that in the separating process .02 pound 

 of fat is lost in the skim-milk for every pound of fat 

 present in the milk. 



From the above calculation it will be seen that the cream 

 factor (2%) would necessarily vary with the efficiency 

 of skimming and the average test of the milk. To deter- 

 mine what this shall be for any particular creamery divide 

 the average loss of fat in the skim-milk by the average 

 test of the milk at the creamery. 



