Practical Dairy Problems i539 



Problem j8: 



A creameryman separates 700 pounds of cream testing 41 per cent fat. 

 Patron X brings 150 pounds of cream testing 30 per cent fat, and patron 

 Y brings 100 pounds of cream testing 35 per cent fat. The creamery- 

 man dumps these two batches of cream into the ripening vat with the 700 

 pounds, and then adds 200 pounds of whole-milk starter testing 3.4 per 

 cent fat. Compute the fat test of the cream in the ripening vat. 



700 X .41 = 287.00 



150 X .30 = 4500 



100 X .35 = 3500 



200 X .034 = 6.80 



1,150, total number of pounds 373-8o, total number of pounds fat 



cream and starter 

 373.8 (lbs. fat) -7- 1,150 (lbs. in mixture) = .325 

 .325 X 100 = 32.5%, fat test of cream. Answer. 



estimating cheese yield of milk, using fat content as a basis of 



calculation 



The results of careful experiments show that within reasonable limits 

 the yield of cheese increases with the percentage of fat in the milk. 



Percentage of fat in the milk 



3-0 



3-5 

 4.0 



4.8 



Problem ig: 



How much more cheese can be made from 2,000 pounds of milk testing 

 4 per cent fat than from 2,000 pounds of milk testing 3.5 per cent fat? 



2,000 X .04 = 80 (lbs. of fat) 



If each pound of fat in milk testing 4% fat yields 2.64 lbs. of cheese, 

 then 



80 X 2.64 = 211.2, number of potmds of cheese from 2,000 lbs. of 

 milk testing 4% 



2,000 X -035 = 70 (lbs. of fat) 



If each pound of fat in 3.5% milk yields 2.68 lbs. of cheese, then 



70 X 2.68 = 187.6, number of pounds of cheese from 2,000 lbs. of 3.5% 

 milk 



211. 2 lbs. cheese — 187.6 lbs. cheese = 23.6 lbs. cheese. Answer. 



