354 



Milk and J/.s Products 



Suppose we wish to find the proper amounts of the rich cream and 

 milk to produce 170 pounds of 30 per cent cream: 



If we take 25 pounds of the 39 per cent cream and 9 pounds of the 

 5 per cent milk, as is shown by the diagram, we will have a total of 34 

 pounds, but we want a total of 170 pounds, or five times as much; then 

 we must take five times as much of each of the ingredients, or 125 

 pounds of 39 per cent cream and 45 pounds of the milk, as is shown by 

 these proportions: 



34 : 25 :: 170 : 125 

 34 : 9 :: 170 : 45 



In the same manner milks of different quality, may be standard- 

 ized without going to the trouble "of mixing them all together in one 

 large vat. 



If it is wanted to mix the milks from two dairies testing 4.9 per cent 

 fat and 3.5 per cent to produce a 4.6 per cent milk, the diagram shows 

 these milks must be mixed in the proportion of 1.1 to .3 or 11 to 3. 

 Thus: 



4.9 



3.5 



4.6 



1.1 



.3 



If we have 120 pounds of the 4.9 per cent milk we must mix with 

 it 32.7 pounds of 3.5 per cent milk, as is shown by this proportion: 

 11:3:: 120 : 32.7 



To PREPARE ARTIFICIAL "STARTER" OR FERMENT FOR RIPENING MILK 

 OR CREAM* 



A starter is a material containing desirable bacteria for the ripen- 

 ing or souring of dairy products. Originally it may be a "commercial 

 culture" or it may be taken from a sample of clean sound sour milk 

 or buttermilk from any local source. This material in the commercial 

 culture may be a preparation of meat broth, milk, or other substances. 

 It may be propagated by the dairyman or creameryman in skimmed 

 milk or whole milk and, in unusual cases, in other media. 



*From circular No. 10, Cornell University Agricultural Experiment Station. 



