i84 



MANAGEMENT OF DAIRY PLANTS 



TABLE X 



Table Illustrating how the Fat Content or the Resulting Butter 

 Influences the Reduction in per cent of Overrun when .i of 

 T PER cent Fat is lost in the Skim Milk 



TABLE XI 



Table Illustrating how the Fat Content of the Whole Milk In- 

 fluences the Reduction in Overrun when .1 or i per cent Fat is 

 lost in the Skim Milk 



