4:72 APPENDIX. 



TABLE CLXV. TABLE OF WEIGHTS OF DAIRY PRODUCTS. 



! Note. The milk at farm is assumed to be warm and freshly milked. 



The milk at dairy is assumed to be at the average temperature (60 F.) 

 and a few hours old. 



Skim milk is assumed to be at the average temperature (60 F.). 



Butter cream is assumed to be at the average temperature (60 F.) and 

 to contain 30 per cent. fat. 



Thick cream is assumed to be at the average temperature (60 F.) and to 

 contain 50 per cent. fat. 



