127b CREAMERY BUTTER MAKING 



the amount of salt usually results in a decrease in the 

 amount of water. Of course, where special methods of 

 manipulating the water content are resorted to, it is 

 possible to increase the overrun by increasing the amount 

 of salt. 



Curd is present in butter in very small quantities, and 

 its influence on the overrun is very slight. 



Richness of Milk and Cream. The test of skim-milk 

 is practically independent of the richness of the milk — 

 that is, other conditions the same, skim-milk from 2.5% 

 milk will test the same as that from 5 per cent milk. But 

 since it takes twice as much 2.5 per cent milk to obtain 

 100 pounds of butter fat as is required with 5 per cent 

 milk, it follows that the loss of fat in the skim-milk will 

 be twice as great with the poorer milk. 



Assuming a loss of 0.05 per cent fat in the skim-milk, 

 the loss of fat in the amount of milk needed to yield 100 

 pounds of butter fat is one pound greater for the poorer 

 milk. The extra pound of fat thus lost would have made 

 approximately 1.18 pounds of butter, so that the overrun 

 from a 5 per cent milk may be expected to be approxi- 

 mately 1. 1 8 per cent greater than that from milk testing 

 2.5 per cent. 



Rich cream yields a higher overrun than poor cream 

 because of the smaller loss of fat in the buttermilk. That 

 is, there is less buttermilk from rich cream than poor 

 cream, and, since the per cent of butter fat in the butter- 

 milk will be about the same in both cases, it follows that 

 the loss will be greater from the poor cream, which 

 yields the greater amount of buttermilk. 



Assuming a loss of 0.2 per cent of fat in the butter- 

 milk, 100 pounds of butter fat in 35 per cent cream will 



