ACTUAL OVERRUN 127c 



yield about one-half pound more of butter than the same 

 amount of fat in a 20 per cent cream ; in other words, the 

 overrun from a 35 per cent cream will be one-half per 

 cent greater than that from a 20 per cent cream. 



Mechanical Losses. By mechanical losses is meant 

 the small losses of cream remaining in cans, vats, strain- 

 ers, etc., and the butter particles remaining in the churns 

 and on the packers, butter spades, etc. Where care is 

 exercised in properly rinsing the cans and ripeners and 

 in the handling of the butter, losses from this source will 

 be rather slight. On the other hand, carelessness in 

 these matters may result in heavy losses and in a material 

 lowering of the overrun. 



C/Orrect Reading of Tests. It is very evident that 

 a little too high or a little too low a reading will mate- 

 rially affect the overrun. If a cream whose actual test is 

 30 per cent should be read only 29 per cent, the overrun 

 will be abnormally increased by approximately 4.0 per 

 cent. It is easy to make a mistake of one per cent in 

 the reading of cream tests and, what is worse, many 

 cream tests are purposely read too low so as to enable 

 the creameryman to show a big overrun. It is to every 

 creameryman's interest to read tests accurately, because 

 inaccuracies are bound to be discovered sooner or later 

 and may lead to the disruption of the creamery. 



Per Cent Overrun. The overrun from whole milk 

 should average about 18%, that from gathered cream, 

 20%. 



