MILK SUPPLY AND CREAMERY PRODUCTS 49 



1. From the test — fat-percentage — of the rich cream 

 subtract the test desired. 



2. From the test desired subtract the test of the 

 milk used for diluting. 



3. Divide the first difference by the second, and the 

 result will be the number of pints (or pounds) of milk 

 to be added for each pint (or pound) of the rich cream. 



For instance, you may want to thin some 30% cream 

 to 10% for making ice cream. The milk to be added 

 is skim milk. Then : 



1. 30 ^ 10 = 20. 



2. 10 - = 10. 



3. 20 divided by 10 = 2. So for each pint of rich 

 cream you may add 2 pints of skim milk. 



Or you may wish to thin the 30% cream with whole 

 milk, which has 4% butter-fat. Again: 



1. 30 - 10 = 20. 



2. 10 -^ 4 = 6. 



3. 20 divided by 6 = 3 1/3. So you may add 3 1/3 

 pints of the whole milk to each pint of the 30% cream 

 and still have a 10% cream. 



Pasteurized Cream does not look as rich as raw 

 cream, and fresh, sweet cream appears to be thinner 

 than when it is 24 hours old and slightly ripened. So 

 it is well, when buying cream, not to judge by appear- 

 ances. Demand of the milkman that he furnish you 

 cream of a certain percentage of butter-fat and see to 

 it that you get what you pay for. If you have no 

 Babcock tester the milk inspector will test the cream 

 for you. 



Whipped Cream. — For whipping, cream must be 

 fairly rich, from 24% to 32%, and it must be cold. 

 Fresh, sweet cream does not whip as readily as that 



