100 DAIRY LABORATORY GUIDE 



Standardizing with Whole Milk 



Example 1: 20 pounds of milk containing 3 per 

 cent fat is to be standardized to 4 per cent fat with 

 5.2 per cent milk. 



.04 - .03 .01 



.052 - .04 .012 



.01 -r .012 = .833 



20 X .833 = 16.66, number of pounds of 5.2 per cent 

 milk to be used. 



Example 2: 20 pounds of milk containing 5.2 per 

 cent butter fat is to be standardized to 4 per cent 

 with milk containing 3 per cent butter fat. 



.052 - .04 = .012 

 .04 .03 = .01 

 .012 - .01 1.2 



20 X 1.2 = 24, number of pounds of 3 per cent milk 

 to be added to the 20 pounds of milk to decrease 

 per cent fat to 4 per cent. 



The same principle will apply in standardizing of 

 cream. 



EXERCISE XXVI 

 CONDENSING MILK 



1. Attach rubber tubing to Bunsen pump and 

 connect to a strong rounded, quart flask containing 

 about a pint of perfectly sweet milk which is free 

 from all taints. Also connect to a graduated glass 

 tube inserted in mercury to designate the amount of 

 vacuum produced, which should be about 756 mm. 



