123 CREAMERY BUTTER MAKING 



eries receiving both whole milk and cream on a par with 

 those receiving only cream, so far as overrun and price 

 per pound of fat is concerned, it will be necessary to 

 deduct 2 per cent from the fat delivered by whole milk 

 patrons and not, as commonly done, add 2 per cent to 

 the fat delivered by cream patrons. 



The following example illustrates how milk and cream 

 patrons are credited with butter fat in making dividends 

 at creameries receiving both milk and cream : 



Patron A delivers 6,500 pounds of milk testing 4.0 per 

 cent. 



Patron B delivers 600 pounds of cream testing 30 per 

 cent. 



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

 fat = 600 X -30= 180 pounds. To decrease A's fat by 

 2 per cent, multiply 260, the total pounds of fat furnished 

 in his milk, by .98, which equals 254.8. 



In making the dividend, therefore, A is paid for 254.8 

 pounds of fat and B for 180 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%. Di- 

 viding 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 determine what this shall be for any particular cream- 

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

 average test of the milk at the creamerv. 



