8 QUESTIONS AND ANSWERS 



What is meant by "overrun" in buttermaking ? 



The overrun is the difference between the amount 

 of pure milk fat and the amount of butter manu- 

 factured from that given amount of fat. 



How is the percentage overrun determined? 



The difference between the amount of fat and 

 the amount of butter is divided by the amount of 

 fat and multiplied by 100. 



Example : 700 pounds milk testing 6 per cent= 

 42 pounds fat. Yield of butter made from 42 pounds 

 fat, is 50 pounds; difference is 8 pounds (overrun) 

 .-. percentage overrun is 



22-=^ X 100=19%. 



Upon what does the amount of overrun depend? 



1. Thoroughness of skimming. 



2. Completeness of churning. 



3. General losses in the creamery. 



4. Composition of the butter manufactured. 



5. Accuracy in sampling the 'cream for testing. 



6. Accuracy in reading the fat in the graduated 

 test bottles. 



What is "churn-yield"? 



Churn-yield is the amount of butter in relation to 

 the amount of fat in the milk. Example: 



Cn^iSltr) X 100=churn-yield. 

 If cream is used instead of milk, the word cream 

 is used in place of milk in this formula. 



What is meant by "cream-raising coefficient"? 



It is the percentage of fat removed from the milk 

 during the process of separation. Example: 



