280 MODERN BUTTER MAKING. 



63. To find the approximate test of cream, know- 

 ing the amount and test of milk, the pounds of 

 cream separated, and allowing 1^/4 per cent me- 

 chanical loss on the total butter fat. 



Problem: 45,000 lbs. of milk testing 4 per cent 

 gave 3,500 lbs. of cream. Find the test of cream. 



Rule: Find the total butter fat in milk and mul- 

 tiply this by the per cent of loss. Subtract the loss 

 from the total butter fat and divide the remainder 

 by the number of pounds of cream. Multiply the 

 quotient by 100 and the result will be the test of the 

 cream. 



Solution: 45,000X4%-f-100=l,800; (l,800Xlii) 

 X100=22.5; 1,800—22.5=1,777.5; (1,777.5^3,500) 

 X100=50.6%. Ans. 



Explanation: From the total butter fat in the 

 milk we subtract the loss. Then we divide the re- 

 maining butter fat by the total amount of cream. 

 This gives the butter fat in one pound of cream, and 

 100 lbs. of cream will test 100 times the butter fat 

 in one pound of cream, or 50.8 per cent. 



