ARITHMETIC OF MILK AND MILK PRODUCTS 205 



28. FINDING SPECIFIC GRAVITY OF 

 MILK-SOLIDS 



Rule. — To find the specific gravity of milk-solids, 

 when the specific gravity of the milk and per cent, of 

 milk-solids are known, multiply the specific gravity of 

 the milk by lOO, from the result subtract lOO and di- 

 vide this result by the specific gravity of the milk. Sub- 

 tract the last result from the per cent, of milk-solids 

 and then divide this result by the per cent, of milk- 

 solids. (See p. 131.) 



29. FINDING AMOUNT OF ADDED WATER 

 IN MILK 



See page 134. 



30. FINDING AMOUNT OF MOISTURE IN BUTTER 



Rule. — To find the approximate amount of mois- 

 ture in butter, add ? to the per cent, of fat (obtained 

 l)y the method described on p. 82) and subtract the 

 sum from 100. In adding 3, allowance is made for 

 I per cent, of casein and 2 per cent, of salt in the 

 butter. The results by this method should in most 

 cases be within i or 2 per cent, of the correct fig- 

 ures. Example : How much moisture in butter con- 

 taining 83.7 per cent, of fat? 83.7+3=86.7; 100 — 86.7 

 = 13.3, the per cent, of moisture. 



31. TABLE SHOWING APPROXIMATE EQUIVA- 



LENTS OF METRIC SYSTEM 



I fluid ounce ^ 29.60 cubic centimeters (cc.) 



I quart = 0.95 liter (1.) 



I gallon == T,.'S> liters. 



I grain = 65. miligrams (mg.) 



I ounce (av.) = 28.35 grams (gm.) 



I pound = .45 kilogram (kg.) 



