CHAPTER XIV 



THE BUTTER OVERRUN AND THE RELATION BE- 

 TWEEN CHEMICAL COMPOSITION OF BUTTER 

 AND OVERRUN 



THE BUTTER OVERRUN 



The Actual Butter Overrun. — By this is understood the 

 difference between amount of butter obtained and the amount 

 of fat contained in the milk or cream used for the manufacture 

 thereof. This definition is the most practical and fair to all 

 concerned; it is with this meaning that the term overrun is used 

 in this book. 



The Final Butter Overrun. — By this is understood the dif- 

 ference between amount of butter sold and amount of fat pur- 

 chased for the manufacture thereof. This butter fat may be 

 purchased locally or through receiving stations. 



This definition for overrun may be quite practical to the 

 creamery manager, but unfair to the butter maker unless the 

 latter is in full charge of cream purchasing, butter making and 

 selling, as the loss of fat in any department where the cream is 

 being handled from the time it is purchased until it is manu- 

 factured into butter reduces the overrun. The advantage to 

 the manager of determining the overrun in accordance with 

 this definition is primarily that the overrun suggests to him a 

 profit or loss; he is usually clear as to the amount of overrun he 

 should obtain for making a profit. 



The Chemical Butter Overrun. — This is the difference 

 between the amount of butter obtained and the amount of 

 butter fat contained in the butter. In accordance with this 

 definition the overrun is equal to ingredients other than the 

 butter fat of which the butter is composed, and the overrun 

 might thus be determined from chemical analysis of the butter. 



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