THE OVERRUN. 



249 



41. Continuation of table XI. showing a decrease 

 in overrun in pounds of butter made, and the 

 amount of loss at 25c per pound, when 3,200 lbs. of 

 25 per cent cream is read too high as in the preced- 

 ing table. 



TABLE XII. 



The necessity of proper training for operating the 

 Babcock test is again emphasized by the results pre- 

 sented in the foregoing tables. When we consider 

 the foregoing chapter in its broadest sense it be- 

 comes evident that more and better training are ne- 

 cessary for the creamery operator, as well as better 

 laws pertaining to this phase of the dairy industry. 

 This is necessary for the protection of those who 

 wish to perform their work honestly amidst unscru- 

 pulous persons. Taking a Dairy School course is 

 undoubtedly the best way of gaining the knowledge 

 necessary for properly performing all the operations 

 necessary for the handling of the Babcock test. 



42. Main factors affecting the overrun. 



(a) Factors causing an increase in overrun: 



1. Under-reading cream or milk tests, 



2. Reading tests when too cold. 



3. Not whirling test bottles long enough. 



