BUTTER-MAKING 283 



7. Are the good and inferior grades of packing stock mixed or made up sepa- 



rately? 



8. At what temperature is oil during blowing process? 



9. What disposition is made of the oil and grease collected from floors, drains, 



and catch basins? 



10. Quality of milk used — whole, skimmed, pasteurized. 



11. Quality of water for crystallizing tanks, etc 



Source of supply . . . . . 



12. Quality of air for blowing 



Finished Product 



13. Quality of finished product , 



14. How packed — tub, lb.,. . ; prints, lb.,. . ; boxes, lb.,. . ; rolls, lb. 



15. Renovated butter condemned 1 lb. State for what reason . . , 



16. Sample submitted for analysis was marked as follows 



Inspector. 



METHOD OF WORKING SOME CREAMERY PROBLEMS (Guthrie) 



Computing the percentage of fat in a vat of cream after starter is 

 added. 



If there is added to a vat of cream some skimmed-milk starter, the 

 number of pounds of fat in the cream is not changed, but the percentage 

 of fat is decreased. There is not enough fat in skimmed milk to be 

 considered. 



Problem 1 



A vat contained 300 lb. of 35 per cent cream. To this amount 

 of cream was added 25 per cent of skimmed-milk starter. What 

 percentage of fat was there in the mixture ? 



The 300 lb. of cream was increased by 25 per cent of its own 

 weight. 

 300 X .25 = 75, number of pounds of starter added 

 300 + 75 = 375, number of pounds of cream and starter 

 Another way to find the number of pounds of the mixture is to re- 

 gard the weight of the cream as 100 per cent. Since 25 per cent was 

 added the weight of the mixture was 125 % of what it was before add- 

 ing the starter. 300 X 1.25 = 375, number of pounds of cream and 

 starter. 



In the original amount of cream there was 105 pounds of fat (300 X 

 .35 = 105). There was the same number of pounds of fat after the 



1 Whenever renovated butter is condemned, notice should be sent 

 immediately to the Chief of Bureau of Animal Industry. 



