248 



MODERN BUTTER MAKING. 



The amount of butter which can be made from 

 any given amount of butter fat also depends largely 

 upon the skill of the operator and upon the compo- 

 sition of the butter made; therefore the results ob- 

 tained may be either higher or lower than results 

 given in the preceding pages. 



The per cent of overrun is no true indication of 

 the composition of butter, nor is the composition 

 of butter a true indication of the per cent of over- 

 run. 



40. The effect of overreading cream tests. Assum- 

 ing that 800 lbs. of butter fat are received in 3,200 

 lbs. of cream testing 25 per cent. Butter made con- 

 tains 80 per cent butter fat. Loss incident to manu- 

 facture is 1 per cent. 



TABLE XI. 



The Effect of Overreading Oream Tests. 



In the foregoing table we find that for every .5 per 

 cent overreading the overrun is reduced about 2.43 

 per cent and grows slightly less for every .5 per cent 

 as the cream increases in richness of butter fat. 



