CREAMERY PROBLEMS. 293 



Rule II. Subtract the number of pounds of butter 

 from the number of pounds of cream and divide this 

 result into the difference between the fat in the 

 cream and the butter. Multiply the quotient by 100 

 and the result will be the test of buttermilk. 



Solution: 3540X30=1,062; butter fat in cream. 

 1,290X82=1,057.8 butter fat in butter. 1,062— 

 1,057.8=4.2 ; 4.2^(3,540— 1,290) X100=.18%. 



Explanation : First find the number of pounds of 

 butter fat in the cream and in the butter made from 

 it. These are 1,062 and 1,057.8 lbs. respectively. 

 Now subtract the total butter made, from the total 

 cream pounds, and the difference, which is 2,250 lbs., 

 is the buttermilk. Now divide the fat loss — 4.2 lbs. 

 by 2,250 (the buttermilk) and the result is the test 

 of the buttermilk, .18%. Ans. 



75, To find the number of pounds of butter, with 

 a given per cent of fat, which can be made from a 

 given number of pounds of butter fat in cream, al- 

 lowing a loss of a certain per cent of fat in the but- 

 termilk. 



Problem: How many pounds of butter, having 

 82.5% fat, can be made from 4,560 lbs. of 32%, 

 cream, the loss in buttermilk being .75% of the total 

 fat in cream? 



Rule: Multiply cream pounds by the test of 

 cream; divide the result by 100. This gives total 

 cream fat. Multiply this by the per cent of loss; 

 divide result by 100. This gives loss of fat. Divide 

 the difference between loss and total fat in cream 

 by the per cent of fat in butter; multiply quotient 



