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STANDARDIZATION OF MILK AND CREAM 



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



5. 



500 Ibs. of milk testing 3.2 per cent fat are to be standardized 

 to secure milk testing 4.5 per cent fat. How much 5 per cent milk 

 must be added? 



3.2 .5 



4.5 



5 1.3 



.5 : 1.3 500 :X; X = 1300 



1300 Ibs. of 5 per cent milk must be added to the 500 Ibs. of 3.2 

 per cent milk in order to secure milk testing 4.5 per cent fat. 



EXAMPLE 6. 



1000 Ibs. of milk testing 3.5 per cent fat are to be standardized 

 to milk testing 4 per cent fat. How much skim milk, containing 

 no fat, must be removed ? 



3.5 fc 4 



4. 



.0 .5 



4 :. 5 = 1000 :X; X= 125 



125 Ibs. of skim milk must be removed in order to standardize 

 1000 Ibs. of 3.5 per cent milk to 4 per cent milk. 



EXAMPLE 7. 



How much of the 1000 Ibs. of 3.5 per cent milk must be skimmed 

 in order to remove the 125 Ibs. of skim milk required in Example 6? 



In order to answer Example 7, the richness of the cream sep- 

 arated must be known. Assuming that the separator is set so as to 

 skim a 30 per cent cream the answer is as follows : 



Amount of cream per 100 Ibs. of 3.5 per cent milk is ^ X 100 



= 11.67 Ibs. cream. 



100 Ibs. 3.5 per cent milk yield 11.67 Ibs. of 30%> cream and 

 88.33 Ibs. skim milk (10011.67 = 88.33). 



