Calculation of Butter- and Cheese Yield 197 



would be 1.173. As this is an awkward number to use, 

 and as 1% is so nearly the same, it was recommended 

 at the time that the approximate equivalent of butter be 

 computed by multiplying the amount of butter fat 

 by 1%) aii<i this figure has been generally accepted for 

 computing the yield of butter from a certain amount of 

 butter fat in milk. 



The figures given are the result of more than ordinary 

 care in skimming, churning and testing, and probably 

 represent the minimum losses of fat in the manufactur- 

 ing processes. The increase of churn over test repre- 

 sented by one-sixth, or 16 per cent., may therefore be 

 taken as a maximum "overrun" for milk under ordi- 

 nary factory conditions. 



220, Butter yield from milk of different richness, 

 a. Use of butter chart. The approximate yielc^ of but- 

 ter from milk of different richness is shown in Table XI 

 in the Appendix. This table is founded on ordinary 

 creamery experience and will be found to come near to 

 actual every-day conditions in creameries where modern 

 methods are followed in the handling of the milk and 

 its products. The table has been prepared in the fol- 

 lowing manner: 



It is assumed that the average loss of fat in the skim milk is 

 .20 per cent., and that 85 lbs. of skim milk is obtained from each 

 100 lbs. of whole milk; to this loss of fat is added that from 

 the butter milk; about 10 lbs. of butter milk is obtained per 100 

 lbs. of whole milk, teeting on the average .30 per cent. 



If f designate the fat in 100 lbs. of milk, then the fat recov- 

 ered in the butter from 100 lbs. of milk will be 



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