INDEX TO CHAPTER II. 



THE OVEEKUN. 



Par. No. Page. 



15. The overrun in butter making 233 



16. Overrun influenced by market demands %'}'.'■ 



IT. Definition and explanations 2.34 



(a) Overrun 231 



(b) Per cent of overrun 2.3^i 



(e) Percentage of overrun 234 



18. Cause of overrun 234 



19. Variation in overrun in wliple milk creameries. . . . 235 



20. Variations in overrun in hand separator cream 



creameries 235 



21. True and false overrun. True overrun 235 



22. Market or false overrun 23P 



23. Overrun based upon market returns 237 



24. Overrun based \\\mw composition of butter 2-37 



25. IIow to find the per cent of butter fat in butter. . . 238 



26. Hand separator cream overrun 238 



27. Comparison of true overrun 239 



28. Market overrun 239 



29. Overrun based upon composition of butter 239 



30. Comparison of various overruns 240 



31. Overrun for a whole milk creamery 241 



32. Overrun for a hand separator cream creamery 242 



33. Overrun on print butter 243 



34. riovv underreading milk tests affects the results in 



butter making 244 



35. Extension of Table No. VI 245 



36. How overreading affects the overrun 245 



37. Effect of underreading cream tests 246 



38. Table No. X 247 



39. Butter fat in milk plus one-sixth equals the amount 



of butter made 247 



40. Effect of overreading cream tests 248 



41. Continuation of Table XI 249 



42. Main factors affecting overrun 249 



