THE OVERRUN. 



241 



bodied in monthly statements issued by creameries, 

 the creamery secretary and the butter maker should 

 acquaint themselves with the fundamental principles 

 involved, and the basis upon which the overrun is 

 determined. Not only should the butter maker and 

 creamery secretary know how to determine the over- 

 run intelligently, but instructors and inspectors, who 

 are supposed to instruct the dairymen, should under- 

 stand this important part of creamery work. De- 

 manding a given overrun, which is not in harmony 

 with honest work, may lead many creamery oper- 

 ators to under read the test of milk and cream. 



31. Overrun for a whole milk creamery. In the 

 following, Table No. 4, is shown the overrun that 

 it is possible to get from 800 lbs. of butter fat when 

 butter made varies in fat content. 



Variations in Overrun. 



TABLE IV. 



Variations in Overrun. 



