FROM CHURN TO PACKAGE 147 



110. Factors that affect over-run. — Over-run is af- 

 fected by the amount of moisture, salt, and curd that 

 the butter contains, as well as by the losses that occur in 

 manufacturing. These losses may be as follows : fat 

 in the skimmed-milk, carelessness in weighing the milk or 

 cream, improper testing, spills, fat in the buttermilk, over- 

 weight on butter, shrinkage of butter, fat in milk or cream 

 that adheres to the utensils, and the like. 



111. Over-run on the farm and in the creamery. — 

 The over-run on the farm is about 13 per cent. Ras- 

 mussen ^ found that the average over-run on the farms 

 in New Hampshire was 13.4 per cent. In the creamery, 

 where more butter is made, the over-run is greater, for 

 the percentage loss is usually less. A creamery of average 

 size should obtain a larger over-run than a small one, and 

 the large creamery should average the highest over-run 

 of all. The percentage over-run in a butter factory should 

 be 15 to 22 per cent. Generally a gathered-cream plant 

 secures a greater increase than a whole-milk creamery, 

 because it does not incur loss in separation of the milk. 

 A careful operator with a good accounting system usually 

 maintains a high over-run. 



COLOR 



The color of butter is an important factor in the market- 

 ing of the product. Certain trades require a light shade, 

 others desire a medium one, and still other consumers want 

 a very dark yellow color. All markets prefer a uniform 

 color throughout the year, in which case artificial coloring 

 material must be added. 



' Rasmussen, Fred, A Study of Farm Buttermaking in New 

 Hampshire, N. H. Agri. Exp. Sta., Bui. 141, p. 280, 1909. 



