590 



STANDARDIZATION OF MILK AND CREAM 



Draw a rectangle as shown below. In the center place the per 

 cent of fat desired. In the upper and lower left hand corners place 

 the per cents of fat contained in the milk or cream to be standard- 

 ized and in the skim milk, milk or cream to be added. In the upper 

 right hand corner place the difference between the figure in the 

 center and that in the lower left hand corner, and in the lower right 

 hand corner place the difference between the figure in the center 

 and the figure in the upper right hand corner. The figures in the 

 upper and lower right hand corners then represent the correct pro- 

 portion of the two liquids which are to be mixed. The figure in 

 the upper right hand corner refers to the liquid of which the per 

 cent of fat is given in the upper left hand corner, and the figure in 

 the lower right hand corner refers to the liquid of which the per 

 cent of fat is given in the lower left hand corner. 



(a) Per cent fat of 

 Milk to be stand- 

 ardized 



(b) Per cent of fat 

 of Milk to stand- 

 ardize with 



(c) Per cent fat desired 



Difference between 

 (b) and (c) ; this 

 represents propor- 

 tion of (a) that 

 must be used. 



Difference between 

 (a) and (c) ; this 

 represents propor- 

 tion of (b) that 

 must be used. 



Examples of How to Reduce Per Cent Fat in Milk or Cream 



EXAMPLE 1. 



500 Ibs. of 4 per cent, milk are to be reduced to 3.5 per cent 

 milk by the use of skim milk containing .1 per cent fat. How much 

 skim milk must be. added ? 



4 3.4 



3.5 



.1 .5 



3.4 : .5 = 500 : X ; X = 73.5. 



73.5 Ibs. of skim milk must be used to reduce the 500 Ibs. of 4 

 per cent milk to milk testing 3.5 per cent fat. 



