TO CORRESPONDENTS.
\ O.li.i 1 ., Kohuratuhl (Whangamomona).! I —-The term "over-run" is used to iii- • tic.itc the diti'ercnee between tin 1 niiiount of butter-fat and the amount of Inutcr made from the liutter-tat. If, l'ur instance, there were 20,(mollis of buttcr-fiu received in the cream ami milk at the Whangamouiona factory for last month, ami the creamery report showed that i>,M)ol»s of biit.er was made from this butter-fat, the difference between the butter-fat and the finished butter would be ."iIMU lbs, which would be Ihe over-run. The overrun consists of moisture, salt, caseine, and other ingredients. According to one authority, -where the skimming is thorough and all the butlor churned from the cream, the over-run will usually be about one-sixth. 'l'lmt K, in a hundred pounds of butter, there will be about 83 or 841bs of the material called butter-fat indicated by the tester, while there will be l(i to 17 per cent of the 'other ingredients not indicated by the tester.
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Taranaki Daily News, Volume L, Issue 57, 15 March 1907, Page 2
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161TO CORRESPONDENTS. Taranaki Daily News, Volume L, Issue 57, 15 March 1907, Page 2
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