CREAMERY PROBLEMS. 295 



Explanation: When 800 lbs. of fat are made into 

 970 lbs. of butter we have 800/970 of 100 lbs. fat in 

 every 100 lbs. of butter. The moisture must equal 

 the difference between fat in butter plus 3^2 and 

 100. 



Problems for Practice. 

 Find the per cent of fat and moisture in butter in 

 the following: 



Fut in cream Butter. Fat in butter. Moisture. 



1. 850 lbs. 1,000 lbs. Ans. 85. % 11.5 % 



2. 1,500 lbs. 1,850 lbs. Ans. 81.08% 15.42% 



3. 2,180 lbs. 2,560 lbs. Ans. 85.15% 11.35% 



4. 3,670 lbs. 4,500 lbs. Ans. 81.55% 14.95% 



5. 10,500 lbs. 12,500 lbs. Ans. 84. % 12.5 % 

 77. Promiscuous problems. 



1. A creamery receives 20,000 lbs. of 4% milk 

 daily; losses in separating are 1^/2% of the total fat; 

 losses in the buttermilk are %% of the total fat. 

 How many pounds of butter with 80, 81, 82 or 83% 

 fat can- be made from the milk? 80%=985 lbs., 81% 

 =972.7 lbs., 82%=960.9 lbs., 83%=::949 lbs. Ans. 



2. (a) The total milk received is 15,000 lbs. test- 

 ing 4% ; from this milk was made 720 lbs. of butter 

 with 80% fat. Find the loss of butter fat in pounds 

 and in per cent. 



(b) What is the test of the skim milk and butter- 

 milk when skim milk is 80% of the whole milk, and 

 the buttermilk is 75% of the cream? 2/3 of total 

 fat lost was lost in skim milk and 1/3 was lost in 

 buttermilk. Ans. to (a) : Butter fat lost 24 lbs. ; 

 butter fat lost 4%. Ans. to (b) : Skim milk test 

 .13% ; buttermilk test .35%. 



