284 MANUAL OF MILK PRODUCTS 



starter was added. The number of pounds of the mixture and the 

 number of pounds of fat in the mixture are given to find the percentage 

 of fat. This is done by dividing the number of pounds of fat by the 

 total weight of the mixture. 



105 -r 375 = .28 



.28 X 100 = 28%, fat in mixture. Answer. 



Value of salted versus unsalted butter. 

 Problem 2 

 A creamery that has been receiving 1000 lb. of fat daily has been 

 making salted butter and getting an overrun of 18 per cent. It has an 

 offer of an increase in price from 25 cents to 25| cents for unsalted 

 butter. Considering that the overrun would be 2| per cent less for 

 unsalted butter, which is the better proposition ? 



1000 X .18 = 180, number of pounds overrun for salted butter 

 1000 (lb. fat) + 180 (lb. overrun) = 1180, number of pounds butter 

 $.25 X 1180 = $295, value of salted butter 



1000 X .155 = 155, number of pounds overrun for unsalted butter 

 1000 (lb. fat) + 155 (lb. overrun) = 1155, number of pounds 

 butter 



$.255 X 1155 = $294.52, value of unsalted butter 



$295.00 - $294.52 = $.48, in favor of the salted butter. Answer. 



Problem 3 

 A creamery man separates 700 lb. of cream testing 41 per cent fat. 

 Patron X brings 150 lb. of cream testing 30 per cent fat, and patron 

 Y brings 100 lb. of cream testing 35 per cent fat. The creamery 

 man dumps these two batches of cream into the ripening vat with the 

 700 lb., and then adds 200 lb. of whole-milk starter testing 3.4 per 

 cent fat. Compute the fat test of the cream in the ripening vat. 

 700 X .41 = 287.00 

 150 X .30 = 45.00 

 100 X .35 = 35.00 

 200 X .034 = 6.80 

 1150 373.80 



373.8 (total lb. fat) -r- 1150 (total lb. in mixture) = .325 

 .325 X 100 = 32.5 per cent, fat test of cream. Answer. 



Computing the amount of cream necessary to make a cream-gather- 

 ing route profitable. 



Very often when a cream route is newly started it will not pay for 

 itself, but if it is handled properly it will become a paying route. 



