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DAIRY LABORATORY GUIDE 



EXERCISE 3 



MARKETING BUTTER AND BY-PRODUCTS 



Object: To determine the market value of milk when 

 sold as butter and by-products. 



Apparatus : Samples of milk, and testing outfit. 



Steps: 1. Determine the percentage of butter-fat in 

 milk from different patrons. 



2. Determine the amount of 20% cream and the skim- 

 milk from 100 pounds of milk according to the tests. 



3. Determine the amount of butter from each patron, 

 allowing 20% overrun. 



4. Find the total value of the butter and the skimmilk at 

 local prices for butter, estimating the value of the skimmilk 

 at 50c per hundredweight. 



Data: 



Application: 1. If the product of a cow giving 5000 

 pounds of 4% milk be sold as butter at local prices, what will 

 be the cash returns, estimating the skimmilk and the butter- 

 milk at 50c per hundredweight? 



2. How much will the skimmilk be worth per hundred 

 when fed to calves? To swine? To poultry? 



