Thirty-fourth Annual Convention. ^^ 



About one-third our receipt is hand separator cream. This 

 overrun has been obtained without cutting the patrons test, short 

 weight or having abnormal moisture in the butter. It is useless 

 for me to state what constitutes the overrun, as everyone is 

 familiar with what the term implies. 



The overrun is influenced by many factors, mainly by the 

 losses of butterfat sustained in separating the cream, the churning 

 process itself and washing and working of the butter should not 

 influence the overrun to a great extent if due and proper atten- 

 tion is given to the body and keeping quality of the butter. Dairy 

 experts are unanimous in declaring that unless abnormal methods 

 are employed in churning, washing, it is almost an impossibility 

 to incorporate 16 per cent of water. And good, honest, commer- 

 cial butter is the only grade that ought to receive attention. I 

 believe it is possible to incorporate from 14 to 15 per cent of 

 moisture if the cream churned at proper temperature, from 50 

 to 56 degrees, according to the season, and washed in Water from 

 two to four degrees warmer than the buttermilk. 



Considering the mechanical losses sustained in skimming 

 and churning, I think it safe to say that if the separators are 

 run at proper and uniform speed and are in good repair, the loss 

 in skim milk ought not to exceed .05 of 1 per cent. In testing 

 skim milk we invariably find only a mere trace, but I think a 

 chemical analysis would rarely show below .05 of 1 per cent. 

 If cream is properly ripened and churned the loss should not be 

 more than from .1 to .15 of 1 per cent. The losses sustained 

 by cream adhering to vats or ripeners are so small that it can 

 hardly be estimated if the vats are properly rinsed. In this con- 

 nection permit me to say that the most sanitary and economical 

 way of conveying cream from ripener to churn is the suction 

 method, which insures against any loss of cream, as not a drop 

 of cream need to be spilled. 



The mechanical losses in whole milk creameries should not 

 exceed 2 per cent and in hand separator creameries not more 

 than .1 per cent if efficient work has been done. 



Thus supposing that the obtainable butterfat in whole milk 

 creameries is 98 per cent and in hand separator creameries is 99 

 per cent, we should have an overrun of from 18 to 22 per cent. 



In the matter of overrun, it depends nearly altogether upon 

 the skill and care of the buttermaker. If the machinery is up-to- 



