284 MODERN BUTTEU MAKING. 



ter fat in milk, (b) the number of pounds of milk 

 which tests 4 per cent, and (c) the per cent of cream 

 from milk. Ans. (a) 1.5 per cent; (b) 17,125 lbs.; 

 (c) 13.2 — per cent. 



6. A gathered cream plant receives 5,000 lbs. of- 

 cream daily, testing 32 per cent butter fat, and 

 makes 1,850 lbs. butter. To the cream is added 800 

 lbs. of skim milk starter. The buttermilk tests .2 

 per cent. Find (a) loss of fat in buttermilk,, (b) per 

 cent of buttermilk from cream, (c) per cent of loss 

 of butter fat on total fat in cream. Ans. (a) 7.9 

 lbs.; (b) 68+ per cent; (c) .49 per cent. 



7. What will be the (a) test of cream, (b) per 

 cent of cream from milk, and (c) test of skim milk 

 when 50,000 lbs. of 4 per cent milk are received and 

 the skim milk is 85 per cent of the whole ; allowing 

 a loss of 20 lbs. of butter fat in the skim milk. Ans. 

 (a) 26.4 per cent; (b) 15 per cent; (e) .047 per cent. 



8. A creamery in good running order loses 11/^ 

 per cent of the total fat in milk. When separating 

 is carelessly done a creamery may lose 31/2 per cent 

 of the total fat in milk. When a creamery received 

 100,000 lbs. of milk per day testing 4 per cent and 

 the cream is 12 per cent of the milk, find (a) the 

 difference in the test of the cream, and (b) the dif- 

 ference in loss when butter fat sells at 30 cents per 

 pound. 



Ans. (a) When loss is 31/2 per cent instead of lYz 

 per cent, cream tests .67 per cent less. 



Ans. (b) When loss is 3I/2 per cent instead of IV2 

 per cent, loss at 30c per lb. is $24.00 per day. 



