CREAMERY CALCULATION. 



117 



per pound of butter manufactured. The fat lost during the 

 skimming process would amount to about 2% of the total 

 fat. If the cream fat be increased by 2%, an approximate 

 basis for paying milk and cream patrons is obtained. 



Degree of Justice in Paying Cream Patrons More per Pound 

 of Fat than the Milk Patrons. There is another side to this 

 question of reaching an equity of payment between the cream 

 patrons and milk patrons. A cream patron should not receive 

 more pay than a milk patron, unless the quality of the fat 

 is as good as that delivered by the milk patron. It is a well- 

 known fact that the fat delivered in the form of cream is, as 

 a rule, and has been, much inferior to that delivered in the 

 form of whole milk. This is evidently due to the fact that 

 cream is not delivered daily to the creamery, and that it is 

 improperly handled on the farm, and during transportation. 

 According to the results obtained in the Iowa Educational 

 Contest, and other scorings, butter from hand-separator cream 

 on an average seldom scores above 90, on a scale of 100. It is 

 safe to come to the conclusion that there is at least a difference 

 of three points in quality in favor of creamery butter made 

 from milk-fat. Mr. Healy, one of the best known butter judges, 

 claims that in the near future butter will be sold more accord- 

 ing to quality than it is now. He asserts that a fair basis of 

 paying for butter according to scores would be to deduct a 

 quarter of a cent for every point that the butter scores below 91, 

 and an addition of a quarter of a cent for every point it scores 

 above. This would make a difference of three-quarters of a 

 cent per pound in the selling price of butter made from whole 

 milk and that made from hand-separator cream. It was 

 figured above that the loss from skimming would amount to 

 about half a cent per pound of butter, thus leaving a margin 

 of one-quarter of a cent in favor of the whole-milk patron 

 per pound of butter, rather than being in favor of the cream 

 patron. 



