Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . averagepercentage may be illustrated as follows: 23 4 Milk Delivered. Per cent Fat. 50 lbs. 100 500 300 4)16% 4 The average test, according to the wrong method, =4%.The correct way of calculating the average percentage maybe illustrated as follows: 105 [ilk Delivered. Per cent Fat. 50 lbs. lbs. fat 100 4,5 500 = 300 = 950 lbs. 95
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . averagepercentage may be illustrated as follows: 23 4 Milk Delivered. Per cent Fat. 50 lbs. 100 500 300 4)16% 4 The average test, according to the wrong method, =4%.The correct way of calculating the average percentage maybe illustrated as follows: 105 [ilk Delivered. Per cent Fat. 50 lbs. lbs. fat 100 4,5 500 = 300 = 950 lbs. 950) lbs. fat 106 BUTTER-MAKING. The average test, according to the correct method, is It will be seen from the example c^uoted that there is adifference of more than .5%. If the percentage of fat orthe number of pounds of milk is uniform, then it does notmatter which of the two ways illustrated above is used. Butas uniformity in either of these respects scarcely ever existsin practice, the only correct way of calculating the percentageis to find the total numlDer of pounds of fat and divide it bythe total number of pomids of milk; the result is .0342, whichmay be written ,. Fig. 63.—A Russian co-operative creamery in Siberia.(U. S. Government Bulletin.) It is very common for creamery patrons to test the milkfrom each of their cows, then add the tests together and divideby the total number of cows tested. The result they willcall the average test, and frequently such tests are made useof as evidence against a creamery operator to prove that histests at the creamery were not correct. The fallacy is evidentfrom what has been said above. CREAMERY CALCULATION. 107 The same mistake is also likely to be made in findingthe average test from several creamery-plants and skimming-stations. Calculation of Overrun.—The amount of overrun is thedifference between the amount of pure butter-fat, and theamount of butter manufactured from that given amount offat. This differenc
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