270 DAIRYING. 



A3IOUNTS OF 31ILK, CREAM, OR SKI3I 3IILK TO BE 

 USED IN 310DIFYING 3IILK. (Pearson.) 



The amounts of cream or skim milk that arc to be used in 

 modifying normal milk may be calculated by use of the follow- 

 ing simple method: 



Draw a square and write at the two left-hand corners the 

 percentages of fat in the milk and the cream or skim milk that 

 are to be mixed. In the centre place the percentage required. 

 The differences between the latter figures and those at the left- 

 hand corners are then placed at the two corners with which they 

 stand in line. The two right-hand figures will represent the 

 proportions of milk and cream or skim milk that should be 

 weighed out in making the modified milk. 



B—Cior C—B) 



A—C(or C—A) 



Example. — How much 5 per cent milk must be added to milk 

 containing 3.5 per cent fat in order to raise its fat content to 4 

 per cent? In this case ^ = 3.5, B=4, and C=5 (see above); 



i.o .^ 



then B — C= 1.0 and A — B= .^. — X ioo=.66.7and— ^X 100= 



1-5 1-5 



3.33. To make, say, 1000 lbs. of 4 per cent milk 667 lbs. of 3.5 

 per cent and 7,^7, lbs. of 5 per cent milk must therefore be taken. 

 This method of calculation may be used to advantage in 

 modifying or standardizing milk or cream, with cither cream, 

 new milk, or skim milk, whether a product of a higher or lower 

 fal content is wanted than that at hand. 



