MARKETING MILK 



59 



THE RELATIVE AMOUNT OF CREAM ON MILK STANDARDIZED TO 

 CONTAIN DEFINITE PER CENTS. OF FAT 



diluting that which is high with skim milk or cream 

 and milk having lower per cent, of fat. Michels 

 gives the following: 



FORMULAS FOR STANDARDIZING 

 MILK AND CREAM 



Problem i. A producer contracts to deliver 450 

 pounds of milk testing 4.0 per cent. fat. His milk 

 as it comes from the herd tests 4.3 per cent. How 

 many pounds skim milk must he add to this to re- 

 duce it to 4.0 per cent.? 



Formula: X=( A * S \- A, 



in which 



X = number pounds skim milk to be added. 

 A = number pounds original milk. 

 5 = test of original milk. 

 C = test desired. 



