CREAMERY CALCULATION: cass 08d osu seot's gawA caweeh Ga wee Deu areas 8 105
1. Finding Average Percentage of Fat.. .............0 0000-000 105
2. Calculation of Overrun... 0.0.2 ccc eee ene eee eeee 107

A. Thoroughness of Skimming... ...............0000000- 108

B. Completeness of Churning.... 0.0... .. ese eee cence eens 108

C. General Losses in Creamerics. .........-..0e00eeeeeees 108

D. Composition of Butter Manufactured.................. 108
8. Calculation of Churn-yield. .......... 0.0.0... cece eee eee 109
4, Calculation of Dividends.............0 2. cece cece cence ee eees 109
5, Cream-raising Coefficient. ... 0.0.0.0... ccc cee cc eee cece eenes 113
6. Statement to Patrons... 0.0.0.0... cece cee eee eee eee 113
7. Paying for Fat in Cream as Compared with Paving for Fat in Milk 116
8. Degree of Justice in Paying Cream Patrons More per Pound of


Fat than the Milk Patrons.... 2.00.0... ccc cece cece ee eee 117


CHAPTER X.
Heatinc MILK PREVIOUS TO SKIMMING............00cceseeceeceees 118
1. Reasons for Heating. . .........0. 00.00. cece ceeeceeeceeeeas 118
2. Advantages of Warming Milk to High Heat Previous to Skim-
DMD Bs. sis is a Ghnarei ius 4 Hay 24 GAG sae SEN Se cies sana 119
3, How Heated ss sicetc sede s iced ciate s new ele dees awe rena tien 121
CHAPTER XI.
