THE BUTTER OVERRUN IJJ 



Then, 



I = y X — 



a 



yX hy+ni = loo 



Si 



_ loo — m 



Example : 



A sample of salted butter contains 15.5 per cent of moisture 

 and i-S per cent of casein and ash; if .6 ounce were added for 

 each pound of butter fat how much salt in per cent would be 

 contained in the finished butter if no loss of salt occurred? 



Answer : 



(ic.15 + i-s) 



Suppose a sample of butter which had been salted in the 

 proportion of .6 ounce of salt per pound of butter fat was 

 found to contain 81 per cent fat, 15 1/2 moisture, i 1/2 casein 

 and ash, then the per cent of salt retained in the butter would 

 be equal to 



100 — (81 + i^;.!; + i.O ^, , „ 



„T. 6 X 100 = 65.84 per cent. 



01 X T6 



For determining the amount of salt to add per pound of 

 butter fat to obtain a definite per cent of salt in the finished 

 butter the following formula may be used: 



16 



a = 



100— m 



— I 



y 



Example : 



How much salt should be added per pound of butter fat to 

 obtain 4 per cent in the finished product when m = 16 per cent? 



