MARKET MILK 



181 



While it is true that the composition of milk is variable, the 

 difference in weight is not great enough to affect the practi- 

 cability of always using 2.15 Ib. as the weight of one quart of 

 whole milk. 



The weight of a quart of cream is not constant because the 

 percentage of fat in cream is exceedingly variable. The fol- 

 lowing table gives the weight of a quart of cream of different 

 percentages of fat : 



STANDARDIZING MILK AND CREAM (Pearson) 



It is coming to be a more and more common practice to 

 standardize milk and cream before sale. This means the 

 adjustment of the fat-content to a certain desired percentage, 

 and it is accomplished by mixing, in the proper proportion, 

 milk and cream, or two qualities of milk or cream, one richer 

 and one poorer than the desired standard quality. The use 

 of skimmed milk would be prohibited for a milk mixture by 

 the laws of some States and the ordinances of some cities. 

 But normal milk of low enough fat-content can usually be 

 found for all requirements. 



An easy way to determine the relative amounts of the two 

 milks or creams to be mixed is given in the following rule : 



Draw a rectangle (see accompanying diagrams) and write 

 at the two left-hand corners the percentages of fat in the two 



