1554 The Cornell Iveading-Courses 



I. Are you selling cream by the quart? If so, are you obtaining its 

 true value? 



2. Have you ever sold cream standardized to test a certain percentage 

 of fat? If so, what do yo\i think of that method? 



3 . What is the value of the fat lost in the whey at your cheese factory ? 



4. What percentage of the fat in the whole milk do you lose in the 

 process of separation, and how do you account for tliis loss? 



