viu CONTENTS. 



PAGE 



3. Kind of Preservatives to Add 99 



4. Arrangement of Composite Samples 102 



5. Care of Composite Samples 102 



6. Average Samples 104 



7. Composite Sampling without the Use of Preservatives 104 



CHAPTER IX. 



Creamery Calc'iilation 105 



1. Finding Average Percentage of Fat 1 05 



2. Calculation of Overrun 107 



A. Tlioroughness of Skimming 108 



B. Completeness of Churning 108 



C. General Losses in Creameries 108 



D. Composition of Butter Manufactured 108 



3. Calculation of Churn-yield 109 



4. Calculation of Dividends 109 



5. Cream-raising Coefficient 113 



6. Statement to Patrons 113 



7. Paying for Fat in Cream as Compared wit 1 1 Pay ing f or Fat in Milk 116 



8. Degree of Justice in Paying Cream Patrons Jlore per Pound of 



Fat than the Milk Patrons 117 



CHAPTER X. 



Heating Milk Previous to Skiiimixo 118 



1. Reasons for Heating 118 



2. Advantages of V/arming Milk to High Heat Previous to Skim- 



ming 119 



3. How Pleated 121 



CHAPTER XI. 



Separation or Cream 123 



1. Gravity Creaming. 123 



A. Shallow-pan Syslem ] 23 



B. Deep-setting System 124 



a. Probable P^xplanation 126 



C. Water-dilution Cream (Hydraulic) 12S 



2. Centrifugal Creaming 129 



A. Advantages 129 



B. Historj' of Centrifugal Separators 130 



C. Modem Separators 132 



D. Classification of Separators 133 



