BUTTER AND CHEESE MAKING 123 



This overrun will vary as the composition of 

 butter varies. The overrun' is also greatly influ- 

 enced by the losses of fat in the skim-milk and 

 the buttermilk. When the amount of fat in the 

 cream is used as a basis of computation the over- 

 run will amount approximately to from 20.0 to 

 21.0 per cent. This serves to explain why the 

 butter made from a definite amount of cream will 

 not correspond with the fat in the cream. For 

 instance, 100 pounds of cream testing 33.00 per 

 cent will contain 33 pounds of butter fat, but 

 the butter made from this cream (if the overrun 

 is 20.0 per cent) will amount to 39.6 pounds. 



Cheese making in the United States. The man- 

 ufacture of cheese from milk is carried on quite 

 extensively in two sections of this country, cen- 

 tering in the states of New York and "Wisconsin. 

 Fifty years ago about one hundred million 

 pounds of cheese were made annually on the 

 farms of the United States, but owing to the 

 superiority of factory cheese the amount made 

 has steadily decreased until at the present time 

 only about eight million pounds are made. 



Making cheese on the farm. Farm cheese- 

 making has almost become a lost art. This is 

 because the labor and expense of making cheese 

 in this manner are much greater than when it is 

 made at the factory. Then, too, the factory men 

 as a class are better trained, so that the quality 



