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390 _ Report oF THE CHEMIST OF THE 
this amount could be made. Even in this case, to calculate the 
theoretical amount of butter that could be made, one should 
know how much fat the butter is to contain, whether eighty or 
eighty-five per cent. In our work, we have adopted as our stand- 
ard, butter containing eighty-five per cent. of fat. Hence, to 
calculate from the amount of fat in milk the greatest theoretical 
amount of butter that could be made from such milk, we divide 
the per cent. of fat in the butter by 0.85, or multiply by 1.175, and 
the result will be the amount of butter that could be made from 
100 pounds of milk, provided no fat were lost in the process of 
making. For example, if a sample of milk is found to contain 
3.85 per cent. of fat, 3.85 divided by 0.85, or multiplied by 1.175, 
will give 4.53 pounds of butter for 100 pounds of milk. But we 
know that, in actual experience, no such amount can be fully 
realized. Then, under what conditions, is the amount of fat in 
the milk an accurate indication of the amount of butter that 
.can be made from the milk? Wemay mention three principal 
conditions : 
1. If a process of creaming is employed which removes a uni- 
form amount of fat from the milk, regardless of special conditions, 
such as time of lactation, size of fat ‘globules, ete. For example, 
good centrifugal machines, properly managed, will very uniformly 
separate the fat from the milk, leaving, as a rule, less than one- 
tenth of one per cent. of fat in the skim-milk. 
2. If the cream is properly handled in the process of churning, 
so as to reduce the loss of fat to a uniform minimum. 
3. If the butter is salted and worked so as to make a uniform 
product, containing a certain proportion of fat. 
In order that we may know closely how much butter milk-fat 
will make, we must, then, know (a) the amount of fat in the milk, 
(b) the amount of fat that must, of necessity, be lost in the process 
of manufacture, and (c) the kind or quality of butter made. To 
illustrate, suppose a milk contains five per cent. of fat. In the 
creaming process, we lose about 0.1 per cent, and in churning 
about 0.02 per cent. That would leave for making butter 4.9 
pounds of fat for each hundred pounds of milk. This amount of 
of fat divided by 0.85 or multiplied by 1.175 would give 5.76 
pounds of butter. Then dividing 5.76, the amount of butter made: 

