2:!.t MOI>KliN BUTTKR MAKING. 



The efficiency of tlie working of a creamery can- 

 not be accurately judged by the per cent of overrun 

 obtained, unless intelligent inquiry has been made 

 as to- the basis on which the overrun is calculated. 



17. Definitions and explanations, (a). The over- 

 run is the amount of butter made in excess of the 

 amount of butter fat bought, whether this is in milk 

 or cream. The amount of butter made in excess of 

 the butter fat is called overrun because more butter 

 is made than there is butter fat. 



The term "yield" should not be used as meaning 

 overrun in butter making. This term is properly 

 applied in cheese making, meaning the amount of 

 cheese made, either per hundred pounds of milk or 

 per pounds of butter fat in one hundred pounds of 

 milk. 



(b). The per cent of overrun. By the per cent of 

 overrun we mean the quantity of butter made in 

 excess of every hundred pounds of butter fat re- 

 ceived and made into butter. When the overrun is 

 eighteen per cent, it means that for every one hun- 

 dred pounds of butter fat, one hundred and eighteen 

 pounds of butter were made. 



(c). Percentage of overrun By percentage of 

 overrun we mean the quantiy of butter made in 

 excess of any quantity of butter fat received and 

 made into butter. 



18. Cause of overrun. The overrun is due to the 

 incorporation of salt, casein, moisture and other 

 minor ingredients which enter into the composition 

 of milk and are retained by the butter in the process 

 of manufacture. The main factor affecting the 



