154 DAIRYING 



removal of fat which will increase the specific gravity, may 

 be counterbalanced by the addition of water which will 

 reduce it. 



Buffalos' milk is much richer than cows' milk and may 

 contain as much as 10 per cent of butter fat. In estimating 

 the amount of butter to be got from any milk, it will be found 

 approximately equal to the percentage of fat as found by 

 analysis, the loss of fat which occurs in making the butter, 

 being made up by the water contained in the butter. The 

 following table is calculated on this assumption :— 



The ghee is taken as 70 per cent of the butter : this is 

 only approximate ; from 70—80 per cent may be obtained. 



The percentage of cream obtained from milk will vary 

 according to the quality of the milk and the setting of the 

 Separator. Thus 6—8 lb. of buffalos' milk will give 1 lb. of 

 cream (14 per cent), or 10—12 lb. of cows' milk (9 per cent). 



One Madras measure of buffalos' milk should give 

 10 - 12 oz. cream and 4-5 oz. of butter. 



One viss of ghee (3 k lb.) is obtained from 60—70 lb. of 

 buffalos' milk. 



100 lb. of cream will yield 30 lb. butter and 70 lb. butter 

 milk. 100 lb. of skim milk will yield 75 lb. curd and 25 lb. 

 whey. 



