Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1896-10-01
NUMBER 8
PLAINLY eur.
Difference Between the Butter Fat Test
and the Churn Test.

and the Churn Test.
Mr.. a. p Carpenter makes in The
Creamery Journal an explanation 10 the
difference between the amount Of butter
fat In milk and the amount Of butter
fat the same milk yields which is en-
tirely clear. This il something both
creamery men and patrons should look
well into. Mr.. Carpenter writes:
In 100 pounds Of butter there are only
50 pounds Of pure fat There are Ii
pounds Of nitrogenous matter, salt.
casein and water. There are q great
many secretaries of different creameries
that make out their report that thev
send to their patrons and they make it
appear that the milk tests 50 much and
call 1t butter. Ihave a report before me
OF a creamery. 1t reads like this:
Pounds Of milk 1855, test 8.8; pounds
butter AIT. Any one can see that !, 1856
pounds Of milk multiplied by the test
3.8 viii give Az pound Of fat. not
butter. The result Of the churn IL sold
IN New York market, the price "A cents.
The product of the churn adds AT least
10 per cent to this AZ. 7 pounds of fat. /
defy any person to prove to the con
trary. This way Of sending report to
patrons that their BIilk tested 30 much
and the result SO much butter is entirely
wrong. There is q chance for a greater
cheat if not properly and honestly han
died The statements should show the
amount of milk and the test and the
amount Of butter. Taking the number Of
pounds Of milk, giving the test and the
butter produced, then proceed thus:
Multiply the pounds Of milk by the
test. Subtract the amount Of fat thus
obtained from the amount of butter and
divide the result by the fat and the re-
suit will be the per cent Of gain more
by the yield Of the churn than the yield
Of the test. Then multiply the fat by
the per cent Of gain and add to it the
fat, which is exactly the amount OF but
ter 100 pounds Of milk will produce 10
is the duty Of every secretary of any
farmers creamery to give a statement
monthly to the patrons, the amount Of
fat produced and figure ont the per cent
OF gain, and If the per cent runs Be-
low ID, then it viii show at a glance
the butter maker is not doing his
duty or the machinery il out Of order,
or at least the secretary or butter maker
is taking what doesn't belong TO him.
Again, some butter makers read the test
down to make it appear that they have
large oyerrun by the yield Of the
churn. Suppose, for an illustration,
that the butter maker reads the test low
and when he works the butter he loads
the butter with water and makes the
churn yield, say, 20 per cent increase.
and by sending the reports to make
them read 30 much butter when it should
read fat. The butter maker and the
secretary can pocket at least 8 per cent
increase and the patrons have no way to
find out what il justly due them BY these
statements.
Very often have heard it told that
such a creamery paid New York prices
to its patrons for their butter. Say
the price is 26 cents in New York. the
pay 20 ceursl III u lIlpusSlDle- 4HeEe t.
no creamery that ever paid by the test
az the product Of the churn L. sold,
which is at least 10 per cent more than
the test. The figuring Of the test j. very
simple and easy to comprehend if prop
erly explained. But a. a general thing
it is not well understood BY the average
person The principle Of the test l. alb
soluteIy true, as have often proved be-
yond doubt to the most skeptical-