VALUE OF MILK AND ITS PRODUCTS 187 
Rule: To find the number of pounds of cream that 
can be obtained from a given amount of milk, multiply 
the milk by its test and divide the product by the test 
of the cream. Thus the, amount of 30% cream from 
100 pounds of milk testing 4% equals 
100 X 4 
30 
Since a gallon of 30% cream weighs practically the 
same as a gallon of water (8.35 lbs.), the 13.33 pounds 
of cream are equal to 1.6 gallons which, at $1.00 per gal- 
lon, are worth $1.60. Allowing one-half cent per pound 
for skim-milk, we have 43 cents as the value of the 86 
pounds of skim-milk, which gives a total value of $2.03 
for the 100 pounds of 4% milk. 
2. Value of Butter. One hundred pounds of 4% milk 
will yield 4 2-3 pounds of butter, because where up-to- 
date methods of creaming and churning are followed 
every pound of butterfat will make 1 1-6 pounds of 
butter. Four and two-thirds pounds of butter at 25 cents 
per pound are worth $1.17. Valuing buttermilk at the 
same price as skim-milk (one-half cent per pound) 48 
cents should be added to the $1.17 as the value of the 
skim-milk and buttermilk, making a total value of $1.65 
for the 100 pounds of 4% milk. 
4. Value of Cheese. Since one pound of butterfat yields 
approximately 2.6 pounds of cured cheddar cheese, 100 
pounds of 4% milk will make 4 X 2.6, or 10.4 pounds of 
cheese, which, at 13 cents per pound, are worth $1.35. 
Allowing 10 cents as the value of the whey from the 100 
pounds of 4% milk, we get a total value of $1.45. 
= 13.33 pounds. 
