542 IOWA DEPARTMENT OP AGRICULTURE 



In the center of the square place the per cent to which it is desired 

 to standardize, at the upper left hand corner place the figure repre- 

 senting the richness of the cream used, and at the lower left hand 

 corner place the per cent of fat in the milk. In order to get the 

 amount of each to use in standardizing, all that is necessary to do in 

 order to get the proportions is to simply subtract the 20 from the 39, 

 giving 19, or the parts of milk necessary to use, and from 20 subtract 3.7 

 leaving 16.3, the number of parts of cream to use with 19 parts of 

 milk. From this we see that in order to produce 2 per cent cream 

 from 3 9 psr cent cream and 3.7 per cent milk, it is necessary to use for 

 every 16.3 pounds of cream, 19 pounds of milk, giving a total of 35.3 

 pounds of 2 per cent cream. 



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

 standardization. If you wished 4 00 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 required to make 

 35.3 pounds of 20 per cent cream, the sum of which will give 400 or 

 400 pounds of 2 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 at zero per cent. 



39 20=20 — 



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 2 per cent. 



It sometimes may occur that creamerymen may want to know how 

 much ^Idmmed milk it will be necessary to remove from an amount of 

 whole milk in order to get 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 2 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 con:e 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 per- 

 centage of butter fat. Just how much the cream will be reduced 

 depends upon the amount of ingredients added. 



