MECHANICAL LOSSES I97 



ounces of overweight on 63 pounds of fresh butter containing 

 80 per cent of butter fat is losing about one per cent on the 

 overrun. Hibbard and Hobson ' estimate that a tub of butter 

 loses two-fifths of a pound of moisture on the way to market. 

 Guthrie ^ reports a shrinkage of 0.29 per cent on 100 tubs of 

 butter held in cold storage for 134 days at 0° to-io° F. 



1 Bulletin 270, Wisconsin, IQ16. 



2 Journal of Dairy Science, Vol. I, No. 2, 1917. 



