CREAMERY CALCULATION. 10& 



It is evident that the losses of fat will vary according to 

 the different conditions. The richer the cream, and the less 

 fat in the whole milk to be skimmed, the more skim-milk there 

 will be; the thinner the cream, and the more fat there is in 

 the milk to be skimmed, the less skimmed milk there will be, 

 and consequently with the same skimming efficiency less fat 

 will be lost in the skim-milk. The thinner the cream is the 

 more buttermilk there will be. These conditions must be left 

 for the operator to govern according to the conditions present. 



The actual amount and per cent of overrun as determined 

 in creameries is calculated as described previously. The 

 formula is as follows: 



Butter-fat _^ ^ r x i 

 y— X 100= per cent of actual overrun. 



Calculation of Chum-yield. — Instead of expressing the in- 

 crease of butter over that of fat in the percentage overrun, 

 as above, it is often customary among creamerymen to speak 

 of the "churn-yield." For instance, they say that their test 

 was 3.90, and their churn-yield was 5, meaning that on the 

 average each 100 pounds of milk contained 3.9 pounds of 

 fat and yielded 5 pounds of butter. The churn-yield is always 

 expressed in percentage, and is obtained by dividing the total 

 pounds of butter obtained by the total pounds of milk from 

 which the butter was made, according to the following formula: 



Pounds of butter , „„ , ... 



-=; ; -^ — 7T7- X 100 = churn-yield. 



Pounds 01 milk 



In case cream is handled instead of milk, the same may 

 be obtained by substituting "pounds of cream" for "pounds 

 of milk" in the formula. 



Calculation of Dividends. — The method of calculating 

 dividends will vary according to the agreements between the 

 manufacturer of the butter and the milk and cream producers. 



