CREAMERY PROBLEMS. 283 



important and essential factors in making for the 

 success or failure of the business. 



The same comparative losses occur in buttermilk, 

 therefore, it is just as important to churn so as to 

 reduce buttermilk fat losses to the minimum. 



66. Promiscuous problems. 



1. A creamery receives 2,480 lbs. of milk testing 

 4.2 per cent. The skim milk is 80 per cent of the 

 whole and tests .1 per cent fat. What is the (a) per 

 cent of cream taken, and (b) the test of the cream? 

 Ans. (a) 20 per cent; (b) 22.6 per cent. 



2. A creamery receives 30,000 lbs. of milk testing 

 3.7 per cent, of which 85 per cent is skim milk test- 

 ing .08 per cent. Find (a) the fat lost in skim milk, 

 (b) test of cream, (c) per cent of cream from milk, 

 (d) total weight of cream. Ans. (a) 20.4 lbs.; (b) 

 24.21 per cent; (c) 15 per cent; (d) 4,500 lbs. 



3. At a creamery 80 per cent of the milk is skim 

 milk, testing .05 per cent, and is returned to the 

 patrons. The total skim milk is 2,880 lbs. Find the 



(a) total number of pounds of milk received, and 



(b) the total fat lost in the skim milk. Ans. (a) 

 3,600 lbs. ; (b) 1.44 lbs. 



4. Cream tests 20 per cent butter fat and the total 

 milk, which is 35,000 lbs., tests 4 per cent. Find 



(a) the per cent of cream taken from the milk, and 



(b) the total weight of cream, allowing a loss of 1 

 per cent butter fat in skimming. Ans. (a) 19.8 

 per cent; (b) 6,930 lbs. 



5. Cream tests 30 per cent, the total weight is 

 2,250 lbs. ; 10 lbs. of fat were lost in skimming. Find 

 (a) the per cent of loss in skimming on the total but- 



