(72) DAIRY ARITHMETIC PROBLEMS (Continued) 



15. Received 800 pounds of butterfat in 20,000 pounds of 4 per cent 

 milk. From this 975 pounds of butter was made. Find the true overrun, 

 expressed both in percentage and in pounds. 



16. Received 800 pounds butterfat which made 984.94 pounds of butter; 

 allowing 1 per cent for mechanical losses, what was the percentage of over- 

 run, after mechanical losses were deducted? (Rule 11.) 



17. Received 800 pounds butterfat. Made 984.94 pounds butter. Loss 

 1.25 per cent. What was the overrun? 



18. Butterfat received 800 pounds; butterfat in butter made 80.41 

 per cent. What is the overrun? 



19. What is the percentage of overrun when 176 pounds fat makes 194 

 pounds butter? What is the percentage of fat in this butter? 



20. What is the percentage of overrun if 1800 pounds of cream testing 

 33 per cent makes 667 pounds of butter. 



21. If you had 15 pounds of butterfat in cream that is to be churned 

 and 18 pounds of butter was made, what is the percentage of overrun? 



22. If 1800 pounds of cream testing 33 per cent made 650 pounds of 

 butter, what is the number of pounds overrun? The percentage of overrun? 



23. How many pounds of butter would you get from 1000 pounds of 

 cream, testing 23 per cent and having an overrun of 14 per cent? 



24. When butterfat sells for 40 cents per pound, how much must be 

 secured for 4 per cent milk wholesale to realize the same? Buttermilk and 

 skimmilk selling for 25 cents per hundred. 



25. From which of these methods of selling will the largest returns be 

 secured? (a) 4 per cent milk at $1.55 per hundred; (b) 20 per cent cream 

 selling for 80 cents per gallon, with skimmilk worth 25 cents per hundred; 

 (c) butter selling for 40 cents per pound, buttermilk and skimmilk at 25 

 cents per hundred, and an overrun of 18 per cent being secured; charges 

 for butter manufacture being one and one-half cents per pound of butter. 



