120 . DAIRY TECHNOLOGY 



be 50 cents. If the cream tests 25 per cent instead of 20 

 per cent, 0.4 of a pound of fat too much is given in each 

 gallon of cream. In 25 gallons of cream 10 pounds too 

 much would be given. This, at 50 cents per pound, would 

 make a loss of $5.00 to the producer from the sale of 

 25 gallons alone. Such a loss would affect the profit 

 directly. 



The principal difference between milk and cream is 

 that cream contains a larger per cent of fat than does 

 milk. For this reason, the same methods which apply to 

 the standardization of milk will also apply to the standard- 

 ization of cream. 



When the cost of butter fat is to be taken into consider- 

 ation, then a separate process must be applied. If it is 

 desired to find the price of butter fat when so much is 

 obtained per gallon, then first multiply the pounds of 

 cream per gallon by the per cent of butter fat in the cream. 

 The product will equal the pounds of fat per gallon of 

 cream. Then divide the price per gallon of cream by the 

 number of pounds of butter fat. The quotient will be 

 the price per pound of butter fat. 



Example. What is the price per pound of butter fat 

 when cream containing 20 per cent of fat sells for 50 cents 

 per gallon? 



A gallon of cream weighs about 8 pounds. 



8 pounds X 0.20 = 1.60 pounds of fat in a gallon of 

 cream. 



.50 divided by 1.6 equals $0.31, the price of a pound of 

 butter fat. 



If it is desired to calculate the price of a gallon of cream 

 when butter fat is worth a certain price, then multiply the 

 pounds of cream per gallon by the per cent of fat in the 

 cream. The product will represent the number of pounds 



