l88 MANAGEMENT OF DAIRY PLANTS 



The following example will illustrate how miscellaneous 

 losses may be determined. 



Example: 



2,000 pounds of 30 per cent cream were purchased. From 

 this were manufactured 740 pounds of butter containing 80 per 

 cent of butter fat and 3 per cent of salt. The buttermilk con- 

 tained .2 per cent of fat. Determine miscellaneous losses. 



Answer: 



Amount of fat lost in buttermilk is equal to (2,000 — 740 

 X .97) X .002 = 2.5644 pounds. 



Amount of butter fat lost due to miscellaneous losses is equal 

 to 



(2,000 X .30 — 2.5644) — 740 X .80 = 5.4356 pounds. 

 5-4356 X 100 



2000 X .30 



= .9056 per cent. 



LOSSES DUE TO INACCURACY IN WEIGHING 

 AND TESTING 



Losses Due to Inaccuracy in Weighing. — It should hardly 

 be necessary to consider such losses; nevertheless they fre- 

 quently occur, and the manager should be ready to guard 

 against them. Often the receiving scales on which the milk or 

 cream is weighed are not as sensitive as they should be. This 

 may be due to the buying of poor scales or the scales may not be 

 kept clean and in working order. Scales on which cream is 

 weighed should always be sensitive to one-fourth of a pound. 

 It is possible to save ten dollars on the first cost by buying 

 second-grade scales, but it is also possible for such scales to lose 

 several hundred dollars annually to the creamery. Poor 

 scales are too expensive at any price, but when good scales have 

 been purchased it is the duty of the manager to see to it that 

 they are always kept in good working order. The scales should 

 be balanced several times daily and once or twice daily they 

 should be tested with a standard weight. A fifty-pound stand- 

 ard weight is very satisfactory for that purpose. 



