The Yield of butter is calculated by the following formula:
Yield (Y) =( F x (100 +% OR))/100
Where,
Y = Yield of butter
F = Fat content of cream (kg)
% OR = Per cent overrun in butter
Yield (Y) =( F x (100 +% OR))/100
Where,
Y = Yield of butter
F = Fat content of cream (kg)
% OR = Per cent overrun in butter
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