DAIRY LABORATORY GUIDE 



119 



3. Standardize milk or cream to a product of a definite 

 standard by using cream. 



Data: 



4. Standardize milk or cream to a product of a definite 

 standard by using skimmilk. 



Data: 



Application: 1. Of what advantage to the milkman is 

 standardization? 



2. Why is it necessary to standardize milk and cream? 



3. How much 2.5% and 6% milk will it require to stand- 

 ardize 210 pounds of milk to 4%? Prove the accuracy of the 

 computation. 



4. Standardize 334 pounds of 6.4% milk from 3.5% milk 

 and 20% cream. 



5. How much skimmilk testing .02% will be required to 

 standardize 150 Ibs. of 4% milk from milk testing 7.2%? 



6. How much gravity cream testing 15% will be 

 required to standardize 250 pounds of 25% cream from cream 

 testing 40%? 



