270 MODERN BUTTER MAKING. 



Prom the table it will readily be seen that milk 

 when sold in thi^ form of milk has the highest market 

 value. However, we must also consider that in mar- 

 keting milk there arc many expenses. There arc 

 losses in selling, and when the bottling system is 

 used there is additional expense of this process, 

 together with the loss from breakage of bottles, etc. 

 The washing and sterilizing of the bottles is also an 

 item which must not be overlooked. When cream 

 is the main article sold in a city milk supply plant, 

 and some butter is made, the buttermilk and skim- 

 milk can in many cases be disposed of to great ad- 

 vantage The skim-milk can be made into cottage 

 cheese and the buttermilk sold either plain or 

 creamed. There is sometimes quite a demand for 

 creamed buttermilk, especially during the summer 

 months. 



54. To find the value of a pound of butter fat when 

 cream sells at 25c per quart or $1 per gallon proceed 

 as follows: Multiply the test of the cream by the 

 weight per gallon and divide the product by 100. 

 Divide the i)ric(^ per galloli by this quotient and the 

 result will be the price of 1 lb. of butter fat. 24X 

 8.3=^1.99 lbs. fat in 1 gallon of 24% cream. $1.00-^- 

 ].99=5()e, price per pound of butter fat. 



