108 MARKET DAIRYING 



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 , 



— r^— ^ = 13-33 pounds. 



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 i 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 10 cents per pound, are worth $.1.04. 

 Allowing 10 cents as the value of the whey from the 100 

 pounds of 4% milk, we get a total value of $1.14. 



