338 STANDARDIZED CONDENSED MILK 



further modified by the addition of water to the finished product 

 in case condensation has passed beyond the desired point. 



Aside from this, the fundamental effort of standardization 

 is confined to securing the desired proportion of butter fat to 

 milk solids not fat. When this is accomplished all that is neces- 

 sary to insure the required composition is to subject the product 

 to the necessary degree of concentration. 



Standardizing the Fluid Milk. In order to properly stand- 

 ardize the fluid milk it is necessary to know the required per 

 cent fat and solids not fat in the finished product and the per cent 

 fat and solids not fat in the milk to be standardized and then 

 to calculate the proportion of fat and solids not fat needed in 

 the fluid milk. This calculation is most conveniently made by 

 allegation. This then shows the amount of fat or solids not 

 fat, as the case may be, that must be added to secure the desired 

 proportion of these ingredients and from this the amount of 

 cream, or butter, or skim milk that must be used for standard- 

 izing can be readily determined. 



Example 1. 



The standard for evaporated milk is 7.8 per cent fat and 

 25.5 per cent total solids, or (25.5 7.8) = 17.7 per cent solids 

 not fat. 



Amount fluid milk in batch, 7,000 pounds. 

 Fat in fluid milk, 3.3 per cent. 

 Solids not fat in milk, 9.0 per cent. 

 Fat wanted in evaporated milk, 7.8 per cent. 

 Solids not fat wanted in evaporated milk, 17.7 per cent. 

 What per cent fat should fluid milk contain? 

 How much cream, testing 25 per cent fat, must be added? 

 Answer: s. n. f. in c. m. : s. n. f. in r. m. = f. in c. m. : X 5 

 = X % f- required in r. m. 



s. n. f. = solids not fat. 

 f. = fat. 



c. m. condensed milk, 

 r. m. = raw or fluid milk. 

 17.7 : 9. = 7.8 : X ; X = 3.966% fat. 



The raw milk must contain 3.966% fat. 



