136 CREAMERY CALCULATION 



In weighing cream half-pounds should be credited, and in the 

 Babcock test of the cream readings should be made by half and 

 not whole per cents, thus 30.0 per cent, 30.5 per cent, 31.0 per 

 cent, etc., and not 30.0 per cent, 31.0 per cent, etc. 



Following out this principle, the average gain in weight, 

 per can of cream, will not exceed a quarter of a pound, and the 

 average gain in per cent of fat will not exceed 0.25 per cent. 



The losses may be enumerated as follows : 



(1) The Loss of Fat in the Buttermilk. This will, under present 

 conditions, easily equal 0.5 per cent. Our extensive investigation 

 of the losses of fat in buttermilk, including complete records of 

 several hundred churnings in different creameries, shows this to 

 be a very conservative estimate ; and tests of hundreds of samples 

 of buttermilk in the laboratory of the American Association of 

 Creamery Butter Manufacturers fully support this estimate. 



(2) Losses in Packing. Enough butter must be put into a 

 package to insure its having the proper weight when it reaches 

 the market. 



(3) Mechanical losses, due to cream adhering, to a small 

 extent, to the different utensils cans, vats, etc. Under this 

 head may be included the occasional spilling of small quantities 

 of cream. 



(4) If practically all of the butter is to come up to the standard 

 of 80 per cent fat, the average per cent of fat in the butter will 

 exceed this a little. 



(5) If the results of the investigation made by Siegmund 

 and Craig, are to be accepted as correct, the Babcock test of 

 cream, as ordinarily conducted, gives a reading that is a little 

 high. Their findings are summarized in the chapter on " Receiv- 

 ing, Sampling, Grading and Testing." 



As a basis for estimating what the overrun in a well-con- 

 ducted creamery should be, an 8-gallon can of cream will be taken 

 as an average shipment and it will be assumed that the creamery, 

 in weighing and testing the cream, credits the patron with 65.0 

 pounds of cream testing 30.0 per cent, whereas the actual weight 

 of the cream is 65.25 pounds, and the actual test of the cream is 

 30.25 per cent. It will also be assumed that in a tub of butter 



