THE OVERRUN. 239 



The true overrun: Butter fat received: 800 lbs.; 

 butter fat in butter made: 80.41%. 



(800X1)-H-100=8 lbs. loss; 800—8=792 lbs. fat 

 made into butter; (792-^80.41) Xl00=--984.94 lbs. 

 butter made. Per cent overrun = 984.94 — 800= 

 184.94; (184.94^800) X100=23.12% overrun. 



27. Comparison of true overrun. 

 Whole milk cream overrun: 21.875%. 

 Hand separator cream overrun: 23.12%. 

 Difference between the two: 1.245%. 



This means that for every 1 per cent of butter fat 

 saved at the creamery, there is an approximate in- 

 crease of 1.245 per cent on the overrun, when butter 

 is made in composition as above illustrated. 



28. Market overrun. Hand separator cream. 

 Problem: Received 800 lbs. butter fat. Made 



984.94 lbs. butter. Loss 1% per cent. 



(984.94Xli/4)-^100=12.31 lbs. loss. 



Market return weight=984.94— 12.31=972.63 lbs. 



Per cent overrun-= 972.63—800=172.63; (172.63 

 -^800)X100=21..58%. 



29. Overrun based upon composition of butter. 



Composition. 

 Butter fat 80.41 

 Salt 2.70 



Casein 1.00 



Water 15.89 



Total 100.00 



Problem: Eeceived 800 lbs. fat which made 984.94 

 lbs. butter; allowing 1% for mechanical losses. 



