124 CREAMERY BUTTER MAKING 



AVERAGING TESTS. 



In whole milk creameries the amount of milk delivered 

 from day to day and the test of the same vary so little 

 during any month that buttermakers have found the 

 method of averaging tests as indicated on page 120 en- 

 tirely satisfactory. From a theoretical standpoint, this 

 method of averaging tests is open to criticism and should 

 not be employed where tests vary much from one week 

 to another as is usually the case in cream deliveries. In 

 the latter case, if weekly composite samples are tested, 

 the total cream delivered each week is multiplied by -its 

 test. Where the tests vary greatly from one testing to 

 another, the general rule to follow in calculating the 

 amount of butter fat delivered by each patron is to mul- 

 tiply each test by the amount of cream (or milk) it re- 

 presents. 



MONTHLY STATEMENT II. 



The preceding pages show the correct method of calcu- 

 lating the dividend at creameries. The author has learned 

 from experience, however, that it is often difficult to make 

 clear to patrons how the price per pound of butter fat is 

 obtained. Frequently also competing creameries are in- 

 clined to cut a little on the test to increase the price per 

 pound of butter fat. Where trouble from these sources 

 is experienced dividends may be apportioned on the plan 

 of the monthly statement shown on the next page. 



