338 STANDARDIZED CONDENSED MILK 
further modified by the addition of water to the finished product 
in case condensation has passed beyond the desired point. 
Aside from this, the fundamental effort of standardization 
is confined to securing the desired proportion of butter fat to 
milk solids not fat. \When this is accomplished all that is neces- 
sary to insure the required composition is to subject the product 
to the necessary degree of concentration. 
Standardizing the Fluid Milk.—In order to properly stand- 
ardize the fluid milk it is necessary to know the required per 
cent fat and solids not fat in the finished product and the per cent 
fat and solids not fat in the milk to be standardized and then 
to calculate the proportion of fat and solids not fat needed in 
the fluid milk. This calculation is most conveniently made by 
allegation. This then shows the amount of fat or solids not 
fat, as the case may be, that must be added to secure the desired 
proportion of these ingredients and from this the amount of 
cream, or butter, or skim milk that must be used for standard- 
izing can be readily determined. 
Example 1. 
The standard for evaporated milk is 7.8 per cent fat and 
5.5 per cent total solids, or (25.5—7.8) = 17.7 per cent solids 
not fat. 
Amount fluid milk in batch, 7,000 pounds. 
Fat in fluid milk, 3.3 per cent. 
Solids not fat in milk, 9.0 per cent. 
Fat wanted in evaporated milk, 7.8 per cent. 
¢ Solids not fat wanted in evaporated milk, 17.7 per cent. 
What per cent fat should fluid milk contain? 
te, How much cream, testing 25 per cent fat, must be added? 
Answers Solis toile. ins, Ss ete in roiny = fo ince mm: eC 
= | f. required in rm, 
s.n.f. = solids not fat. 
f. = fat. 
c.m. == condensed milk. 
rem. = raw or fluid milk. 
177 ee == Os ; X = 3.966%. fat. 
ieee 
The raw milk must contain 3.966°¢ fat. 
