DAIRY HUSBANDRY 
35 
(3) It is generally assumed that the weight of the buttermilk ob¬ 
tained is equal to the pounds cream minus the pounds butter- 
fat. If 610 pounds butter are produced from 2000 pounds of 
cream testing 25% fat and the test of the buttermilk is .4% 
what is the per cent fat in the butter? 
(4) How many pounds ol fat were lost in the buttermilk in pro¬ 
blem (3)? 
References: F. & W. f 101; Van S. pp. 93-95; Jud. pp. 85-86; St. pp. 
129-130. 
