268 MODERN BUTTER MAKING. 



52. Problems with explanations. 



I. Find the quantity of butter which may be made 

 from 5,000 lbs. of milk testing 4 per cent butter fat; 

 also find the value of butter when the selling price 

 is 22c a pound. 



Rule: Multiply the amount of milk by its test, in- 

 crease the product by 1/6 of itself and multiply the 

 sum by the price per pound. 



Solution : 



5,000 lbs. X. 04=200 lbs. butter fat. 



200 lbs.Xl/6-=33 1/3 lbs. increase or overrun. 



200 lbs.+33 1/3 lbs.=233 1/3 lbs. of butter made. 



233 1/ lbs.X22c=$51.33, value of butter. 



Problem II. Find the value of the butter fat in 

 5,000 lbs. of 4 per cent milk when S0I4 in the form 

 of cream at the following prices : 20% cream at 20c, 

 24% cream at 25e per quart and 30 per cent cream 

 at 35c per quart. The weight of cream per gallon 

 being as follows : 20% cream, about 8.4 lbs. ; 24% 

 cream, 8.3 lbs; 30% cream, 8.3 lbs. 



Rule: Multiply test of cream by the weight per 

 gallon and multiply the amount of milk by its test; 

 divide the latter by the former and multiply the 

 quotient by the price per gallon. 



Solution (1). To find the vaJue of milk when 20 

 per cent cream sells for 80c per gallon or 20c per 

 quart: 



20%X8.4=168~100=1.68 lbs. butter fat in 1 gal- 

 lon of cream. 



5,000 X .04=200 lbs. butter fat. 



200-=-!. 68X100=119 gallons of 20% cream. 



119X80 eents=$95.20, value of 5,000 lbs. of milk. 



