CREAMERY CALCULATION. 109 
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: 
—— <100=per cent of actual overrun. 
Calculation of Churn-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 ; 
Pounds of milk 100 =churn-yield. 
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. 
