TWELFTH ANNUAL YEAR BOOK— PART IX 401 



From this proportioning, it is possible to work any problem in 

 standardization. If you wished 400 pounds of 20 per cent cream 

 and had 39 per cent, cream and 3.7 per cent, milk to make it from, 

 it is necessary to divide 400 by 35.3 which will give a factor with 

 which to multiply the number of pounds of cream and milk re- 

 quired to make 35.3 pounds of 20 per cent, cream, the sum of which 

 will give 400 or 400 pounds of 20 per cent, cream. 



Another example using the same figures: Suppose you had 59.5 

 pounds of 39 per cent cream and wished to know how much 3.7 per 

 cent, milk would be required to reduce it to 20 per cent. This can be 

 determined by dividing 59.5 by 16.3, the amount of cream used for 

 every 19 pounds of milk, giving a factor which multiplied by the 19 

 will give the number of pounds of milk to use. 



Some will ask, ' ' How is this method used in standardizing cream 

 with skimmed milk?" The method is just the same, the skimmed 

 milk being figured as zero per cent. 



39 20=20—0 



20 

 19=39—20 



The proportions are the same as before for every 20 parts cream 

 19 parts skimmed milk are required to reduce it to 20 per cent. 



It sometimes may occur that creamerymen may want to know 

 how much skimmed milk it will be necessary to remove from an 

 amount of whole milk in order to get a 20 per cent cream. The 

 square method still holds good except the proportions are a little 

 different. Given 3.7 per cent milk to reduce to 20 per cent cream : 



3.7 20 



20' 

 16.3 



16.3 pounds of skimmed milk must be removed from each 20 pounds 

 of 3.7 per cent, milk in order to get 20 per cent, cream. 



Along this same line, a large number of the makers called upon 

 have asked the question, "What must the cream used in ice cream 

 test so that when it is made up the ice cream will come up to the 

 required standard?" The sugar, flavoring material, and filler added 

 to the cream adds weight to the mix — consequently, a reduction of 

 the percentage of butter fat. Just how much the cream will be 

 reduced depends upon the amount of ingredients added. 



A rule that can be followed to determine the percentage of cream 

 which must be used in order to conform to the standard, is as fol- 

 lows: Multiply the weight of the mix by the percentage of butter 

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