FARM DAIRYING 



and frequently higher test is obtained, than when 

 the cream is sour and lumpy. 



THE OVERRUN 



When cream is taken to a creamery there is 

 usually quite a little talk about the " overrun," 

 and frequently the term is not understood. 



The overrun consists of the pounds of butter 

 made over the pounds of fat in the milk or cream. 

 This difference between the fat and the butter is 

 made up of water, salt, and casein or curd, and 

 varies under different conditions. Exhaustive 

 churning, carefulness regarding waste, skill in 

 incoifporating moisture (the law prohibits more 

 than 1 6% water), are factors which tend toward 

 a large overrun. 



Under good conditions, 85 pounds of fat will 

 make 100 pounds of butter. It is easy to find the 

 percentage of overrun. 



If 85 lbs. fat make 100 lbs. butter 

 100 



J U <( (f 



85 



100 

 100 " " " X 100=1 17.6 lbs. butter 



85 



Percentage of overrun is 117. 6 — 100=17.6. 



The average overrun is about 15%, but many 



creameries do better than that. 



[167] 



