CREAMERY CALCULATION. 113 
ery, and the quotient represents the price per pound of butter- 
fat to the patrons. 
Knowing the price of one pound of fat to be paid to the 
patrons, the sum due to each patron is found by multiplying 
the price per pound by the total number of pounds of fat each 
patron delivered during the specified time. 
In some instances provisions are made for a “‘sinking fund.” 
This is a name given to a fund raised by deducting so much 
per pound of fat, or per 100 pounds of milk, from each patron’s 
delivery at the end of each month. This fund is for the pur- 
pose of paying off a debt gradually, or for raising a fund for 
new equipment, or other improvements in the creamery. In 
case such money is to be withheld, it is deducted previous to 
making the final calculation. 
Cream-raising Coefficient.—By the term cream-raising coefhi- 
cient we understand the percentage of fat removed from the 
milk during the process of separation. The calculation of the 
cream-raising coefficient may be illustrated as follows: 
Suppose we have 100 pounds of milk containing 4% fat, 
and yielding 85 pounds of skim-milk and 15 pounds of cream, 
the skim-milk containing .2% fat. 
Total fat in whole milk =100 lbs. x4% =4 lbs. 
Total fat in skim-milk = 85 lbs. X.2°> =.17 lbs. 
Total fat in cream = 4 |bs.—.17 lbs. =3.83 lbs. 
S88 <1 onm5e? of the total 4 pounds of fat, or the 
4 
cream-raising coefficient. 
Statement to Patrons.—A complete statement should be 
made each time a settlement is made, and accompanied with 
the check. A statement similar to the following one may 
serve as an example: * 
* Creamery Butter-making, by Michels. 
