2!)4 MODERN BUTTER MAKING. 



by 100. Result is number of pounds of butter which 

 ciui be made. 



Solution: {4,560X32)-f-100=l,459.2; (1,459.2X 

 .75)^100=10.94; 1,459.2—10.94=1,448.26; (1,448.- 

 26-^82.5) X 100=1,755.4 lbs. Ans. 



Problems for Practice. 



Find the number of pounds of butter which can 

 be made, allowing a loss of .4 per cent of total fat 

 in cream. 



Test of Pat in 



76. To find the approximate per cent of fat and 

 moisture in butter when the fat in cream and butter 

 are known; 31/2% being allowed for salt and casein. 



Problem: Cream contains 800 lbs. of butter fat 

 and made 970 lbs. of butter. "What is the approxi- 

 mate per cent of fat and of moisture in the butter? 



Rule I. Divide the fat pounds by the butter 

 pounds; multiply the quotient by 100. The result 

 i.s the per cent of fat in the butter. 



Rule II. To the per cent of fat in the butter add 

 3'/^% ; subtract this sum from 100 ;the remainder is 

 the approximate per cent of moisture in the butter. 



Solution: (800-=-970)X 100=82.47% fat in butter. 

 82.47+3,5=85.97; 100—85.97=14.03% moisture. 



