L'!W MODKUN BUTTER MAKINCi. 



Rule: From pounds of cream subtract pounds of 

 butter made; multiply remainder by buttermilk test 

 and divide product by 100. The quotient will be 

 pounds butter fat lost. 



Solution: 3,200—980=2,220 lbs. buttermilk; (2,- 

 220X ■20)^100^=4.44 lbs. butter fat lost. 



ExplaJiation : Aside from the water used for 

 rinsing cream utensils, the difference between the 

 amount of cream churned and butter made will give 

 the pounds of buttermilk. This multiplied by the 

 test and divided by 100 will equal pounds of butter 

 fat lost. 



Problems for Practice. 

 Find pounds of butter fat lost. 

 Cream lbs. 

 3,500 lbs. 

 9,670 lbs. 

 20,675 lbs. 

 25,456 lbs. 

 25,456 lbs. 



74. To find the per cent of fat in buttermilk when 

 the pounds of cream, its test, the per cent of fat in 

 butter and the number of pounds of butter are 

 given. 



Problem: 8,540 lbs. of 30% cream made 1,290 lbs. 

 butter with a fat content of 82%. What is the test 

 of the Inittermilk? 



Rule I, Multiply the number of pounds of cream 

 by its test and from the result subtract the result 

 obtained by multiplying the pounds of butter by the 

 per cent of fat it contains. 



