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MODERN BUTTKR MAKING. 



Problems for Practice. 



Find the test of skim milk in the following: 

 Fat in milk. Fat in cream. Lbs. skim milk. 



Ans. 



25c per lb. of butter fat. 

 .05 to .03 per cent. 



Average skim nulk test 



TaMe Slio^ring Relative Loss in SIcimminff at 25 cents per 



lb. of Butter Fat.. Average Skim, Milk Tests 



.05 to 3%. 



The above table should serve to bring out more 

 clearly the fact that in creamery work, not unlike 

 brokerage, it is the fractional parts which are very 



