122 CREAMERY BUTTER MAKING 



Overrun from Milk and Cream. Where up-to-date 

 methods are employed in manufacturing butter, the aver- 

 age overrun from milk is from 17 to 18% and that from 

 cream, 19 to 20%. The smaller overrun from milk is 

 due to the loss of fat in skimming. See "whole milk and 

 cream/' page 126. 



The overrun will vary according to the following condi- 

 tions: (i) efficiency in skimming and churning; (2) 

 richness of milk and cream; (3) composition of butter, 

 especially with reference to the percentage of water ; and 

 (4) loss of butter fat in vats, ripeners, cans, printing, 

 packing, etc. Rich milk and cream yield a somewhat 

 higher overrun than milk and cream relatively poor in 

 butter fat. 



MONTHLY STATEMENT I. 



When the monthly payments are made each patron is 

 presented with an envelope upon which is printed his indi- 

 vidual account with the creamery and also the entire 

 transactions of the creamery. A check on the nearest 

 bank, or the money, is placed in the envelope and handed 

 to the patron on "pay day." Below is shown such a 

 monthly statement: 



