STANDARDIZING CONDENSED MILK 



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Standardizing the Fluid Milk. In order to properly stand- 

 ardize the fluid milk it is necessary to know the required per cent 

 fat and solids not fat in the finished product and the per cent fat 

 and solids not fat in the milk to be standardized and then to calcu- 

 late the proportion of fat and solids not fat needed in the fluid milk. 

 This calculation is most conveniently made by allegation. This then 

 shows the amount of fat or solids not fat, as the case may be, that 

 must be added to secure the desired proportion of these ingredients 

 and from this the amount of cream, or butter, or skim milk that 

 must be used for standardizing can be readily determined. 



EXAMPLE 1. 



The standard for evaporated milk is 7.8 per cent fat and 25.5 

 per cent total solids, or (25.5 7.8) = 17.7 per cent solids not fat. 

 Amount fluid milk in batch, 7,000 pounds. 

 Fat in fluid milk, 3.3 per cent. 

 Solids not fat in milk, 9.0 per cent. 

 Fat wanted in evaporated milk, 7.8 per cent. 

 Solids not fat wanted in evaporated milk, 17.7 per cent. 

 What per cent fat should fluid milk contain? 

 How much cream, testing 25 per cent fat, must be added? 

 Answer: s. n. f. in c. m- : s. n. f. in r. m. f. in c. m. : X I 

 X % f. required in r. m- 



s. n. f . solids not fat. 



f. = fat. 



c. m. condensed milk. 



r. m. = raw or fluid milk. 



17.7 : 9. =z 7.8 : X ; X = 3.966% fat. 



The raw milk must contain 3.966% fat. 



How much 25% cream is required to raise the per cent fat in 

 the 7,000 pounds of milk testing 3.3% fat to 3.966% ? 



3.3 21.04 



3.96 



25. 



