CHAPTER XIa. 



ACTUAL OVERRUN. 



In a well conducted creamery the total pounds of but- 

 ter made is always greater than the total pounds of 

 butter fat received ; the difference is called the overrun. 

 Thus, if during a certain time a creamery makes 2,400 

 pounds of butter from 2,000 pounds of butter fat, the 

 overrun equals 2,400 less 2,000, or 400 pounds. The 

 per cent of overrun is found by dividing the number of 

 pounds of overrun by the total pounds of butter fat re- 

 ceived and multiplying the quotient by 100. Putting this 

 in the form of a formula, we have : 



Per cent ) pounds of overrun 



X 100 



\- 



Overrun [ ~ ^^^^i pounds of butter fat 



Where 2,000 pounds of butter fat will make 2,400 



pounds of butter, the overrun will therefore equal : 



400 ^ 



X 100, or 207o. 



2000 



A mistake not uncommonly made in calculating the 

 per cent overrun is to divide the pounds of overrun by 

 the total pounds of butter, instead of the total pounds of 

 butter fat. 



FACTORS THAT INFLUENCE THE OVERRUN. 



It is well known that the overrun varies considerably 

 at different creameries as well as at the same creamery. 



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