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DAIRY LABORATORY GUIDE 



EXERCISE 5 



THE STANDARDIZING OF DAIRY PRODUCTS 



Object : To standardize market milk or cream with vary- 

 ing percentages of butter-fat to a product of a definite stand- 

 ard. 



Apparatus: A quantity of milk, cream, and skimmilk, 

 two shotgun cans, milk scales, and testing outfit. 



Steps: 1. Determine the percentage of butter-fat in 

 the products to be standardized. 



The accompanying diagram 

 ' 3 devised by Pearson will assist in 

 determining the quantity of each 

 product necessary to make up a 

 definite amount of the standard 

 product. 



/ 3 In using the diagram, place 



the percentage of test of the 



milk, cream, or skimmilk, to be standardized at the left-hand 

 corners, and the test of the desired product in the center of 

 the square. The difference between the test of the desired 

 product in the center and those to be standardized at the 

 left-hand corners is placed at the right-hand corners. These 

 figures represent the proportions of the products to use in 

 standardizing. 



2. Standardize two lots of milk containing different per- 

 centages of butter-fat to a product of a definite standard. 

 Data: 



