84 



4 



.5 



2.5 



32 



1.5 

 18 



18 



32 



32 



14 



18 



'30 



H 



28 



16 



20 



DAIRYING 



This shows that by mixing .5 parts 4.% 

 milk with 1.0 parts 2.5% milk, the mixture 

 will test 3.% fat or 1 part 4% milk added to 2 

 parts 2.5% milk will make 3 parts 3% milk, 

 and if 100 Ibs. of milk testing 3% fat are 

 wanted then 5/15 or 1/3 of 100 = 33 Ibs. milk 

 testing 4% fat should be mixed with 10/15 or 

 2/3 of 100 = 66 Ibs. milk testing 2.5% fat. 



812. Standardizing cream. How much 

 skim milk is needed to reduce cream testing 

 32% fat to cream testing 18% fat. 



This shows that by adding 14 Ibs. skim 

 milk to 18 Ibs. cream testing 32% there will be 

 obtained 32 Ibs. cream testing 18% fat. 



813. ' Substituting milk testing 4% fat for 

 the skim milk and the amount of this needed to 

 reduce the 32% cream to 18% cream may be 

 found. 



In this case mixing equal quantities of 32% 

 cream and 4% milk gives 18% cream and if 

 100 Ibs. 18 per cent, cream are wanted mix 

 14-28 or 1 /o = 50 Ibs. 32 per cent, cream with 

 14-28 or y 2 = 50 Ibs. 4 per cent. milk. 



814. Weight of cream to be added to given 

 weight of milk to make cream of given test. 



If 50 Ibs. milk testing 4 per cent, fat are 

 to be made into cream testing 20 per cent, fat 

 by using 30 per cent, cream according to these 

 figures the milk and cream must be mixed in 

 the proportion of 10-26 milk to 16-26 cream 

 and 50 Ibs. milk will require 10:16: :50:X = 80 

 Ibs. 30 per cent, cream to make a cream test- 

 ing 20 per cent. fat. 



