Calculation of Butter- and Cheese Yield. IS'J 

 Summary of analyses of Wisconsin creamery butter. 



Highest, 

 Lowrsl.. 

 A\'('tat-'e 



Water 



I'lr cent. 



17.03 

 O.IK 

 12.77 



Fat 



Per cent. 



87 .")li 

 77.07 

 as. 08 



Curd 



L'er cent. 



2.4-, 



.311 



1.28 



Salt and 

 ash 



Per cent. 



4.7:1 

 1.30 



2.H7 



Sum of 



water, curd, 



salt and 



ash 



Per cent. 



22. K, 

 12..i0 

 lb. 92 



The preceding analyses shew the composition of but- 

 ter made at one place where every possible effort was 

 talien to produce a uniform product, and of butter made 

 at fifty different creameries, where there was more or 

 less variation in the different operations of manufacture 

 and in the appliances and machinery used. The ma- 

 jority of the samples of butter nnalyzed, in either case, 

 were very near the average composition given, but since 

 there are such wide variations in the composition of the 

 butter made by the uniform methods adopted in the 

 World's Fair breed tests, butter of a more uniform com- 

 position cannot be expected from the thousands of dif- 

 ferent creameries and private dairies which supply the 

 general market with butter. 



The analyses of the fifty samples of creamery butter, 

 given above, show that the content of the butter fat 

 varied from 77 to S7.5 per cent., and acecrding to 

 the average of the analyses, 83 pounds of butter fat was 

 contained in, or made, 100 lbs. of butter. There was, 

 therefore, in this case produced 20.5 per cent, more 

 butter than there was butter fat, since 

 83:100: :100:x: therefore 



ion X 100 



s;5 



=120.5. 



