PERCENTAGE OF OVER-RUN.

Dominion, Volume 4, Issue 1006, 22 December 1910, Page 10

PERCENTAGE OF OVER-RUN.

; < SOME DAIRY MATTERS. f;V :'t''lTie overrun-from cream is several If.i'per .cent, larger than the overrun from fe-imilki". says Professor Farrington, tho If;V ; American. authority. " "The reason' for

; :.that'.. in :making butter, from j t'J?; cream it is not necessary to take tho si iloss-of; fat in the skim-milk into "tho account. i . ■- - ii'-V. •oTerrrnn from cream is usually > [ about 20.0'*'■ per cfent., and for milk £.'V-: about 15.0 per.cent.' ; On-this account . is. possible^;Ho^/manufacture::'*buttei* P^Jjoni''cream'jchlapeivthan from f :;V, botli'.valre • paid?- for .on* the .buiter-iat; [ basis, i, . ' . ■' >V for • the cream pai;i ,V tr6n , receiving - more than the, milk paf.V ;.trpn,is .that the cream ..-patron, has done fc. 'the skimming' Oiu-the farm, arid~reljey-, l. 'Ed ~the. factory of , this work. ' It has j':: .. T>een proposed 'that' the cream patron fi : .. can. bo.'.placed on the same basis as the jC; milk-, patrons' by multiplying the pounds ' of 'fat..delivered- by.: the cream, patron. This" will rediice' the 'cream fy S.fatj 'or give, approximately- the:, pounds : of/ fat in the milk from which ■ tie • cream was skimined.. .•y}'!---

1 "I do not think it .ispossible:for : ,-;a fj ::;'farmer to. obtain.;, more;.. merchantable; butter-from a .given, amount of creiiii by churning at koine in' the farm chiirn f-;y than-is, obtained from : the; same cream at'a .creamery.' ■ yTiie'yield will■ prob- , ably b^ 1 greater, at"; thfe creamery; .than : ■at tho farm, because larger churnings f . JJare- fnade ; -the losses' are, smaller, and' these losses': in Buttermilk, and. waste k"-j do not amount to so much in the large t; ;.as_ in . tlie' small' churning.; , . I do not i '.- I think you can como to. a very satisfac.Vtory conclusion by attemping to churn a.portion:,at 'the : factory. and then at j;;' : -''.the farm, 'comparing.tbe' results, of the p:x.;tjro : churnings." '.This ' would '. be all L;.i i -rigbt , if ..large,', chtirnings were made/j'; : /.'Xlntler present regulations concernv iiig the composition of, butter; it isnot i;;.:; .possible ■ to .obtain" an ! over-run of 25

'i;i. iper; ceiit., ;no raatter wtiat tlie test, of : the cream is or .the expertness of the j'7 •. butter-maker. An over-run of 20 per jV: ' -cent, is about all that .it is possible to \ iget at the present time and make, legal . butter. This'/ is the - over-fun from ;•: cream; the .over-run,.from.'millf will be if. ,' several per cent." less than this."-'