Calctilation of Butter- and Cheese Yield. 195 



and 99.6 lbs., and the overruns when the butter contains 

 83% fat will be 19, 19.3, and 20 per cent. These over- 

 runs are higher than will be obtained under ordinary 

 creamery conditions with butter containing 83.7% fat, 

 because it is impossible to reduce the manufacturing 

 losses in handling the cream and butter appreciably 

 below 2 per cent. 



217a. Maximum overrun for butter of a legal 

 water content. If we assume that the butter contains 

 the maximum amount of water allowed by law, viz., 16 

 per cent, (and therefore about 80 per cent, fat), the 

 overrun for both milk and cream would be somewhat 

 larger than already given, as shown by the following 

 figures : 



Maximum overrun from milk , Maximum overrun from cream. 



2.5% 15.5 i 20% 21.0 



3.5% 17.1 j onm 91 a 



4.0% 17.8 ' ^°^° ^^■' 



6.0% 18.9 I 40% 22.0 



This table shows the highest overruns that are likely 

 to be obtained when the butter is to contain no more 

 than the maximum amount of water allowed by law. 

 Larger overruns can only be obtained by reducing the 

 losses of manufacture (which will give but slightly 

 higher figures) or, fraudulently, by inaccurate weigh- 

 ing or testing of the milk, cream or butter. 



218. Calculation of overrun. The overrun is calcu- 

 lated by subtracting the amount of butter fat contained 

 in a certain quantity of milk or cream, from the amount 



