CHAPTER II. 

 The Overrun in Butter Making. 



15. The overrun is to creamery butter making 

 what the water gauge is to a boiler and a steam 

 gauge to an engine. The amount of overrun a cream- 

 ery obtains is a true index to its method of manage- 

 ment. Upon the per cent of overrun obtained rests 

 the success or failure of any creamery. It is impor- 

 tant to knoAV the per cent of overrun obtained as 

 well as to know whether the overrun is a true or a 

 false one. The creameryman should know whether 

 calculations are based upon the number of pounds 

 of butter fat received in milk or cream, and whether 

 the weight of butter from the churn, or the weight 

 taken from market returns constitutes the basis of 

 overrun. 



16. The overrun. The amount of overrun is in- 

 fluenced by the composition of the butter made, and 

 varies according to the variation in the composition 

 of the butter. The maximum overrun which can be 

 obtained is governed by established standards of 

 moisture and butter fat, and is locally influenced by 

 the demands of commission houses for butter of a 

 certain composition. In order to be able to demand 

 a certain overrun from creameries, we must know 

 what kind of butter their market demands, as well 

 as what system of cream getting is practiced and 

 the method of calculation employed. 



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