DIRECTIONS FOR STANDARDIZATION 



The process of standardization consists in raising or lowering the 

 percentage of fat in milk or cream to a definite standard. This is 

 done by adding milk of a higher or lower fat content, than the material 

 which is being standardized. 



Some market milk does not normally contain sufficient fat to be 

 satisfactory to the consumer. In order to make this milk satisfactory 

 the dealer oftentimes standardizes it by the addition of cream. 



Since the law states that unadulterated milk is milk to which 

 nothing has been added or anything taken away, there has been 

 raised some slight question as to the legality of the process of stand- 

 ardization. However, the addition of cream to milk increases its 

 value, so that no serious objection has been raised to that part of the 

 process. One would, however, have no right to reduce the fat con- 

 tent of milk by the addition of skimmed milk, as this would be 

 essentially the same as removing fat from the milk. 



At the present time much of the cream sold is paid for on a basis 

 of its fat content and for this reason a knowledge of standardization is 

 useful to the cream shipper. If a dealer receives a certain price for 

 cream containing a definite percentage of fat it is desirable to have no 

 more or no less fat than the percentage agreed upon. If there is more 

 fat than the contract calls for, the seller loses, and if there is less fat 

 the buyer loses. 



In standardization there are two classes of problems involved: 

 first, one in which two products containing a known percentage of fat 

 are mixed to make a definite amount of milk or cream containing a 

 fixed percentage of fat, and second, one in which a definite amount of 

 milk or cream of a known percentage of fat is used and enough of some 

 other product added to make the resulting mixture test the desired 

 percentage of fat. In the first case the amount is definite, and in the 

 second case it is indefinite. 



The usual method of working standardization problems is quite 

 difficult, but Pearson has devised a method which greatly simplifies 

 the computation. It is as follows: Draw a rectangle and place in 

 the center of it the percentage of fat desired. On the left hand 

 corners place the percentages of fat in the materials to be mixed. It 

 is customary to place the larger percentage on the upper left hand 

 corner and the smaller percentage on the lower left hand corner, 



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