264 CREAMERY BUTTER MAKING 



reduced below 50° F. When transported long distances 

 in bulk, the cream should be handled according to the 

 method outlined in chapter XXVIII, Transportation of 

 Cream. 



All cream sold must be guaranteed to contain a 

 definite fat content. The process by which cream is 

 brought to a definite percentage of fat is known as 

 ''standardizing" cream. 



STANDARDIZING CREAM. 



Reducing Cream with Slcimmilk. When a definite 

 quantity of standardized cream is called for, determine 

 first the amount of original cream (cream as it leaves the 

 separator) required according to the following rule: 



Rule : Multiply the number of pounds of standardized 

 cream called for by its test and divide the product by the 

 test of the original cream. 



The difference between the amounts of original and 

 standardized cream represents the amount of skimmilk re- 

 quired. 



Problem: How many pounds each of 45% cream and 

 skimmilk (zero test) are required to make 60 pounds of 

 18% cream? 



Applying the above rule we get, 



(60 X 18) -^- 45 = 24 = No. lbs. of original cream. 



60 — 24 = 36 ^ No. lbs. of skimmilk. 



Mixing Two Milks or Two Creams, or Milk and 

 Cream, of Different Richness. In the preceding for- 

 mula the test of the skimmilk was considered zero. 

 When milks or creams of different tests are mixed the 

 calculation becomes more difficult. Pearson, however, 

 has devised a method by which calculations of this kind 

 are very much simplified. This method is as follows : 



