■S.\S MODERN BUTTER MAKING. 



pound of but lev fat; and for every 100 lbs. the over- 

 ran is .2436X100- 24.:567o. 



Overrun based upon the composition of butter 

 24.367o. 



Market overrun (Par. 22-23) 20.357o. 



True overrun (Par. 21) 21.875%. 



Making 973 lbs. of butter from 784 lbs. of actually 

 recovered butter fat, we get the following composi- 

 tion: Fat 81.41 per cent, salt 2.70 per cent, casein 

 1 per cent and moisture 15.89 per cent, making up 

 the total of 100 per cent. 



25. How to find the per cent of butter fat in but- 

 ter when the amount of butter made, butter fat re- 

 ceived, and losses at the creamery are known, as 

 per the given composition. 



Butter made is 975 lbs. ; butter fat received is 

 800 lbs. ; loss at creamery is 2 per cent. 



Butter fat = 800 lbs.; Loss = (800X2) -=-100= 

 16 lbs. 



Butter fat in butter is : 800—16 or 784 lbs. 



Butter made : 975 lbs. 



Per cent butter fat in butter =^(784-f-975)Xl00=: 

 80.41+%. Ans. 



The overrun on butter of such composition as 

 tabulated below is : 24.36 per cent, based upon the 

 composition of butter. 



Fat 80.41 per cent, salt 2.70 per cent, casein 1 per 

 cent, water 15.89 per cent. Total 100 per cent. 



26. Hand separator cream overrun. Assuming that 

 butter of the same composition is made as was 

 made in the foregoing in a whole milk creamery, 

 the loss at crcaraory being 1 per cent. 



