■S.M MODKUN BUTTER MAKING. 



tcr arc i(U'iiic<l cither avoidalilc or unavoidablo 

 losses, and do not affccl- the Irue overrun. In order 

 1o fully explain the difference between the true and 

 false overrun, one problem will be used as a basis 

 for comparison and will be used in each case to show 

 the dift'ercaiec between the two. 



Problem: Received in 20,000 lbs. of 4% milk, 800 

 lbs. of butter fat. From this 975 lbs. butter were 

 made. What is the true overrun expressed both in 

 per cent and percentage Ans. Percentage of over- 

 run 175 lbs. Per cent of overrun 21.875 per cent. 



In figuring the true overrun for both whole milk 

 and hand separator cream creameries, 2 per cent 

 losses are allowed for whole milk creameries and 1 

 per cent losses are allowed for hand separator cream 

 creameries on the total butter fat rca;cived. Solution 

 for whole milk creameries : Butter fat received = 

 800 lbs. ; butter made = 975 lbs. ; difference — 975— 

 800=175 lbs.; per cent of overrun would be (175-^ 

 800)X100=21.875%. 



Percentage of overrun would be: 800X21.875-=- 

 100=175 lbs. The true overrun is 21.805'/ . 



22. Market overrun. (False overrun.) Overrun 

 calculations based upon any other basis than the 

 above standard are called "false," as, for instance, 

 when the overrun is l)as(Hl upon tlu^ total fat re- 

 (•eived and the market weight of butter sold. Prom 

 personal experience, as well as from reports received 

 from hundreds of creameries, the losses sustained 

 in the handling of butli^r from the tim(> it is taken 

 from the churn, are assumed to be about l^/i per 

 cent. When we include the loss of 2 per cent inci- 



