CREAMERY CALCULATION. 113 



ery, and the quotient represents the price per pound of butter- 

 fat to the patrons. 



Knowing the price of one pound of fat to be paid to the 

 patrons, 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 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% fat, 

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

 the skim-milk containing .2% fat. 



Total fat in whole milk = 100 Ibs. X4% =4 Ibs. 

 Total fat in skim-milk = = 85 Ibs. X.2% = .17 Ibs. 

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



3 83 X 100 



j =95.75% of the total 4 pounds of fat, or the 



cream-raising coefficient. 



Statement to Patrons. A complete statement should be 

 made each time a settlement is made, and accompanied with 

 the check. A statement similar to the following one may 

 serve as an example: * 



* Creamery Butter-making, by Michels. 



