140 CREAMERY CALCULATION 



When this has been obtained, the total pounds of fat delivered by 

 all the patrons are found. From the gross income the total 

 expenses of running the creamery are subtracted. The remainder 

 represents the net income. This is then divided by the total 

 pounds of fat delivered to the creamery, and the quotient repre- 

 sents the price per pound of butter-fat to the patrons. 



Knowing the price to be paid to the patrons for i pound of fat, 

 the sum due to each patron is found by multiplying the price per 

 pound by the total number of pounds of fat each patron delivered 

 during the specified time. 



In some instances provisions are made for a " sinking fund." 

 This is a name given to a fund raised by deducting so much per 

 pound of fat, or per 100 pounds of milk, from each^patron's 

 delivery at the end of each month. This fund is for the pur- 

 pose of paying off a debt gradually, or for raising a fund for 

 new equipment, or other improvements in the creamery. In 

 case such money is to be withheld, it is deducted previous to 

 making the final calculation. 



Cream-raising Coefficient. By the term cream-raising coeffi- 

 cient we understand the percentage of the fat removed from the 

 milk during the process of separation. The calculation of the 

 cream-raising coefficient may be illustrated as follows: 



Suppose we have 100 pounds of milk containing 4 per cent fat, 

 and yielding 85 pounds of skim-milk and 15 pounds of cream, 

 the skim-milk containing .2 per cent fat. 



Total fat in whole milk = 100 Ibs. X 4 per cent = 4 Ibs. 

 Total fat in skim-milk = 85 Ibs. X.2 per cent = .17 Ib. 

 Total fat in cream = 4 Ibs. .17 Ib. =3.83 Ibs. 



3.83X100 



- = 95.75 per cent of the total 4 pounds of fat, or the 



cream raising coefficient. 



Statement to Patrons. A complete statement should be 

 made at the time of each settlement and should be accompanied 

 by the check. A statement similar to the following one may 

 serve as an example: 1 



1 Creamery Butter-making by Michels. 



