THE OVERRUN. 243 



When hand separator cream is delivered by pa- 

 trons themselves; v^hen testing and weighing are 

 properly done, the overrun should come close to that 

 indicated in the above table. "When cream is bought 

 through receiving stations the overrun is very often 

 less than indicated in the foregoing table. 



33. In the foregoing tables is found the per cent 

 of overrun which can rightly be obtained under the 

 conditions presented. When butter is printed or 

 moulded direct from the churn, the weight of the 

 butter then constitutes the basis on which to deter- 

 mine both the true and the market overrun. In this 

 case there are no losses between the first weight and 

 the market weight. Unless butter so put up does 

 not have full weight, the overrun obtained when 

 butter is moulded or printed is a trifle less than that 

 obtained when butter is packed in tubs or boxes. 

 When butter is printed, we may, for practical pur- 

 poses, call the market weight the weight for the 

 true overrun, thus having the true and the market 

 overrun the same. In print butter there is no dif- 

 ference made between the creamery and the market 

 weight. 



The overrun is increased or decreased according 

 as the per cent of salt is increased or decreased, 

 unless the moisture is decreased or increased ac- 

 cordingly. The amount of casein is usually about 

 the same, varying very slightly in butter made from 

 good, well ripened and properly churned cream. As 

 a rule the per cent of casein increases as the quality 

 of the cream changes from good to poor. It can be 



