1534 The Cornell Reading-Courses 



(150 X 24 = 3,600), making inall 3,750 lbs. (150 + 3,600 = 3,750) of a 

 4% mixture. 



This problem may also be worked by simple proportion: 

 24 : I :: X : 150 

 X = 3,600, the number of pounds of 3% milk required. 



Proof: 

 The 3,750 lbs. of 4% milk will contain 150 lbs. of fat (3,7 50 X .04=150) 

 If the 150 lbs. of 28% cream and 3,600 lbs. of 3% milk furnish 150 lbs. 



of fat, the problem is correct. 



3,600 X .03 = 108, number of pounds of fat in milk 



150 X .28 = 42, number of pounds of fat in cream 



108 + 42 ^ 150, number of pounds of fat in mixture. Answer. 



VALUE OF FAT USUALLY LOST IN WHEY 



Problem 11: 



A cheese factory determines to make whey butter from 10,000 pounds 

 of whey. It tests .32 of i per cent fat. With an overrun of 12 per cent, 

 and butter worth 25 cents per pound, compute the value of the whey 

 butter for one day. 



10,000 X .0032 = 32, number of pounds of fat 



32 X .12 = 3.84, number of pounds overrun 



32 lbs. -f 3.84 lbs. = 35.84 lbs. butter 



25 cents X 35.84 = $8.96, value of whey butter for one day. Answer. 



COMPUTING FAT RECOVERED DURING SEPARATION 



Problem 12: 



A farmer separating 200 pounds of milk testing 5 per cent fat loses some 

 fat in the skimmed milk, some milk or cream is spilled, and a little adheres 

 to the utensils. He gets 30 pounds of cream testing 33 per cent fat. 

 What percentage of the fat in the whole milk does he recover in the cream? 



200 X .05 = 10, number of pounds of fat in milk 



30 X .33 = 9.9, number of pounds of fat in cream 



9-9 -^ 10= .99 



.99 X 100 = 99, percentage of fat of the whole milk recovered in the 

 cream. Answer. 



COMPARATIVE VALUE OF DIFFERENT METHODS FOR DISPOSING OF MILK AND 



ITS PRODUCTS 



Many dairymen lose money when selling cream, by not charging a 

 price in proportion to the price obtained for milk. In computing a rela- 



