CHAPTER XXX. 



SELLING CREAM AND ICE CREAM. 

 RELATIVE VALUE OF BUTTER, CREAM AND ICE CREAM. 



Creameries located near good markets can often dis- 

 pose of a portion of their cream to good advantage in the 

 forms of cream and ice cream. To illustrate this, let us 

 assume that butter, cream and ice cream can be sold at the 

 following prices: Butter, 25 cents per pound; 30% cream, 

 $1.00 per gallon; and ice cream made from 15% cream, 

 $1.00 per gallon. Taking 100 pounds of 4% milk as a 

 basis, this will have the following values when sold at the 

 above prices: 



Value of Butter. One hundred pounds of 4% milk 

 will yield 4 2-3 pounds of butter, because where up-to- 

 date methods of creaming and churning are followed 

 every pound of butter fat will make fully I 1-6 pounds 

 of butter. Four and two-thirds pounds of butter at 25 

 cents per pound are worth $1.17. Valuing buttermilk 

 and skimmilk at one-half cent per pound, 47 cents 

 should be added to the $1.17 as the value of the skim- 

 milk and buttermilk, making a total value of $1.64 for 

 the 100 pounds of 4% milk. 



Value of Cream. One hundred pounds of 4% milk 

 will make 13.33 pounds of 30% cream, as determined by 

 the following rule: To find the number of pounds of 

 cream from a given amount of milk, multiply the milk 

 by its test and divide the product by the test of the cream. 

 Thus, 100 X 4 -^- 30= 13.33, the number pounds of 

 cream from 100 founds of 4% milk. 



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