THE OVERRUN. 235 



overrun is the variation in the per cent of salt and 

 moisture present in the butter. 



19. Vajriations in overrun in whole milk cream- 

 eries. Where whole milk is received, the overrun 

 is influenced by errors in weighing, in sampling, in 

 caring for samples, in reading tests, as Avell as by 

 spilling milk, by inefficient separating, by not flush- 

 ing separator bowls, by leaky vats, by lack of at- 

 tention during pasteurizing, by improper ripening 

 of cream, by insufficient cooling before churning, by 

 churning at abnormal temperatures, by churning in 

 a leaky churn, and by employing improper methods 

 in washing, salting, working and handling the 

 butter. 



20. Variations in overrun in hand separator cream 

 creameries. In a hand separator cream creamery 

 we find all of the above causes affecting the over- 

 run, except the loss sustained through mistakes in 

 the separating if milk. In addition to these we 

 have the spilling of cream during transit (it having 

 been weighed at the farm by hauler), the taking of 

 cream from cans on the way to creamery and fav- 

 oritism shown patrons by hauler taking the sample 

 of cream before the rinsings have been added and 

 the cream weighed and recorded. 



21. True and false overrun. True overrun. The 

 only correct or true overrun is the overrun deter- 

 mined by basing calculations upon the total amount 

 of butter fat received and the amount of butter 

 made, according to its weight after being taken from 

 the churn, packed and weighed. Any losses occur- 

 ring later, through the handling or holding of but- 



