242 



MODERN BUTTER MAKING. 



From the foregoing table it will be noticed that 

 when a creamery obtains an overrun of 17-18 per 

 cent, the butter must contain 82 per cent fat, 15 per 

 cent water, 2.5 per cent salt and 1 per cent casein. 

 Mechanical losses must not be more than 2.5 percent, 

 and shrinkage or allowance during transit must not 

 be more than 1 per cent of the butter manufactured. 

 As the moisture increases and fat decreases in but- 

 ter the overrun increases or decreases. 



32. Overrun for a hand separator cream creamery. 

 The following table shows the various overruns that 

 a creamery can rightly obtain, using 800 lbs. of but- 

 ter fat as a basis, and making butter which varies 

 in the per cent of butter fat. 



Various Overruns According to Per Cent Fat in 

 Butter. 



TABLE V. 

 Variom Overruns, According Per Cent Fat in Butter. 



