CHAPTER XXXIII. 
BUTTER OVERRUN. 
In a well conducted creamery the total pounds of but- 
ter made is always greater than the total pounds of 
butter fat received; the difference is called the overrun. 
Thus, if during a certain time a creamery makes 2,400 
pounds of butter from 2,000 pounds of butter fat, the 
overrun equals 2,400 less 2,000, or 400 pounds. The 
per cent of overrun is found by dividing the number of 
pounds of overrun by the total pounds of butter fat re- 
ceived and multiplying the quotient by 100. Putting this 
in the form of a formula, we have: 
xX 100 
Per cent pounds of overrun 
Overrun 
total pounds of butter fat 
Where 2,000 pounds of butter fat will make 2,400 
pounds of butter, the overrun will therefore equal: 
400 
X 100, or 20%. 
2000 
A mistake not uncommonly made in calculating the 
per cent overrun is to divide the pounds of overrun by 
the total pounds of butter, instead of the total pounds of 
butter fat. 
FACTORS THAT INFLUENCE THE OVERRUN. 
It is well known that the overrun varies considerably 
at different creameries as well as at the same creamery. 
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