DIRECTIONS FOR MODIFYING MILK AND CREAM 337 



(1.) Subtracting- the figure representing the desired quality 

 from the known cream fat percentage to obtain the amount of 

 milk to be used. 



(2.) Subtracting the known percentage of the milk from 

 the desired percentage of the mixture to obtain the amount of 

 cream to be used. \y 



Thus, in the above stated example, 40 — 16 = 24," 

 10 — 4 = 12. This can best be illustrated by drawing a square 

 and placing the figures as shown in the accompanying diagram : 



(16 — 4=12) 

 (40 — 16 = 24) 



It will be noticed that in this particular example the pro- 

 portions of cream to milk are 12:24; that, in other words, by 

 mixing together 12 pounds of 40' per cent cream and 24 pounds 

 of 4 per cent milk there will be obtained 36 pounds of 16 

 per cent cream. 



Example 2. — Given a 42 per cent cream to be reduced by 

 skim milk to a 20 per cent cream. The square will be : 



(20 — = 20) 

 (42 — 20 = 22) 



Mixing in the proportion of 20 cream and 22 skim milk, by 

 weight the result is attained. Figuring as before for proof: 

 42 X .20 = 8.40. 

 .00 X .22 = 00. 

 8.40 -f 00 = 8.40. 

 20 + 22 = 42. 8.40 -i- 42 = .20. 



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