■MO MODERN BUTTER MAKING. 



Solution: (800X1-^100=8 lbs. loss. 800—8= 

 792 lbs. buttor fat in butter. Overrun=984.94— 792 

 =192.94 ; (192.94-;-792) X100=24.36%. 

 30. Comparison of various overruns. 

 Whole MUk Cream. 

 True overrun 21.875% 



]\larkct overrun 20.35 % 



Composition of butter, overrun 24.36 % 



Hand Separator Cream. 

 True overrun 23.12% 



Market overrun 21.58% 



Composition of butter, overrun 24.36% 

 The above overruns are based upon the same 

 amount of butter fat received in both milk and 

 cream, and made into butter having the same com- 

 position. It was assumed that the tests were prop- 

 erly read. 



The composition of butter was : Fat 80.41 per 

 cent, salt 2.70 per cent, water 15.89 per cent, casein 

 1.00 per cent. For mechanical losses 2 per cent was 

 allowed on whole milk cream, and 1 per cent was 

 allowed on hand separator cream, on every 100 lbs. 

 of butter fat received. For losses during transit 

 1^/4 per cent was allowed on whole milk and on hand 

 separator cream. 



Since the overrun is influenced by such a variety 

 of conditions, and the calculations for determining 

 it are based upon both true and false standards, it 

 is not to be wondered at that our practical dairy- 

 men, as well as others interested in dairying, do not 

 more clearly understand this phase of the work. In 

 order 1o more clearly understand the results em- 



