244 



MODERN BUTTER MAKING. 



increased considerably by mechanical methods, but 

 this practice should be discouraged, not only on the 

 grounds of honesty, but also for the reason that an 

 increase of casein is usually attended by a poorer 

 quality of butter. Casein should not be considered 

 a factor in controlling the composition of butter. 



34. How tinder reading milk tests affects results 

 in buttermaking. 



The following table shows how under-reading 4 

 per cent milk .1 to f) per cent, when receiving 20,000 

 lbs. of milk, affects the overrun. 



TABLE VI. 



The FoJJoiriiig Table Shows How TJiidcrreadiiw 4% Milk 



.1 to .5%, when, receiviiifl 20,000 lbs. of Milk 



affects the Overrun. 



20,001) 



lbs. of 



milk 



received 



It tests 



Per cent 

 of in- 

 crease in 

 overrun, 

 due tn 

 under 

 reading 



From this table it will be seen that for every .1 

 per cent of under-reading of the milk test when but- 

 ter having 80 per cent butter fat is made, the over- 

 run is increased 3.14 per cent, or an increase of 24.5 

 pounds of butter on 800 pounds of butter fat. 



