THE OVERRUN. 237 



dent to the handling of the butter fat before and 

 during churning, the total loss would be about 3^/4 

 per cent of the total butter fat received in whole 

 milk. In hand separator cream the loss is about 1 

 per cent less, except where a number of cream buy- 

 ing stations or wagon cream routes are connected 

 with the creamery. In this case the difference be- 

 tween the total butter fat bought of the patrons and 

 the butter fat actually recovered in the butter varies 

 from 2 to 5 per cent of the total butter fat bought. 



23. Overrun based upon market returns. To il- 

 lustrate: Butter fat received = 800 lbs.; butter 

 made =^ 975 lbs. Loss sustained = IVifo of 975 or 

 12.1875 lbs. Market return weight = 975—12.1875 

 or 962.8125 lbs. Market overrun = 962.8125—800 

 or 162.8125 lbs. (162.8125^800) Xl00=20.35+%. 



True overrun: 21.875%. 



]\Iarket overrun : 20.35%. 



The difference = 21.875—20.35 or 1.525%. 



Another false overrun frequently met with is the 

 overrun obtained when calculations are based upon 

 the composition of butter, no allowance being made 

 for losses sustained at the creamery after churning 

 or during transit. 



24. Overrun based upon composition of butter. 

 To illustrate. Butter fat received : 800 lbs. ; loss at 

 creamery 2% (800X2) -=-100=16 lbs. looss. 



Butter fat recovered in butter: (800 — 16) or 784 

 lbs. Butter made : 975 lbs. 



Per cent of overrun: 975 — 784=^191 lbs. the over- 

 run in lbs. ; 191-^-784=.2436 the overrun for each 



