STANDARDIZATION OF MILK AND CREAM 121 



of butter fat in one gallon of cream. Multiply this prod- 

 uct by the price per pound of butter fat desired. The 

 product will represent the price per gallon of cream. 



Example. At 30 cents per pound of fat what would 

 be the price of a gallon of cream containing 25 per cent 

 of butter fat? 



8 X 0.25 = 2 pounds of butter fat. 



2 X 30 cents = 60 cents, the price per gallon of cream 

 testing 25 per cent of fat. 



In case it is desired to make use of butter prices, it is 

 essential to increase the fat by the average overrun. 



If it is desired to find the equivalent price per gallon 

 of cream containing different per cents of butter fat, the 

 following method is the quickest. 



Example. If cream containing 20 per cent of fat is 

 worth 60 cents per gallon, what is cream worth containing 

 25 per cent of fat? 



0.20 : 0.25 : : 0.60 : x. 

 60 X 0.25 = 15. 



15 divided by 20 equals 0.75, the equivalent price of 25- 

 per-cent cream. 



In some instances, cream is sold for so much per quart 

 for each per cent of fat it contains. The usual price when 

 sold in this way is one cent per quart for each per cent of 

 fat it contains. For instance, if the cream contains 25 

 per cent of fat, then the price of it would be 25 cents per 

 quart. If it contained 35 per cent of fat, it would be 

 worth 35 cents per quart, etc. In case the quality of 

 cream varies, this is a fairly good basis upon which to fix 

 the price of cream. 



In all instances, when milk or cream is being standard- 

 ized, care should be taken not to mix old cream with fresh 

 milk, or vice versa. Old cream and fresh milk, in the first 



