354 “Milk and Its Products 
Suppose we wish to find the proper amounts of the rich cream and 
milk to produce 170 pounds of 30 per cent cream: 
If we take 25 pounds of the 39. per cent cream and 9 pounds of the 
5 per cent milk, as is shown by the diagram, we will have a total of 34 
pounds, but we want a total of 170 pounds, or five times as much; then 
we must take five times as much of each of the ingredients, or 125 
pounds of 39 per cent cream and 45 pounds of the milk, as is shown by 
these proportions: 
34 : 25 :: 170 : 125 
384: 9::170: 45 : 
In the same manner milks of different quality may be standard- 
ized without going to the trouble of mixing them all together in one 
large vat. 
If it is wanted to mix the milks from two dairies testing 4.9 per cent 
fat and 3.5 per cent to produce a 4.6 per cent milk, the diagram shows 
these milks must be mixed in the proportion of 1.1 to .3 or 11 to 3. 
Thus: 
4.9 1.1 
4.6 
3.5 3 
If we have 120 pounds of the 4.9 per cent milk we must mix with 
it 32.7 pounds of 3.5 per cent milk, as is shown by this proportion: 
1123 1; 120 532.7 
To Prepare ARTIFICIAL “STARTER” OR FERMENT. FOR RiPpENING MILK 
on CREAM* 
A starter is a material containing desirable bacteria for the ripen- 
ing or souring of dairy products. Originally it may be a “commercial 
culture” or it may be taken from a sample of clean sound sour milk 
or buttermilk from any local source. This material in the commercial 
culture may be a preparation of meat broth, milk, or other substances. 
It may be propagated by the dairyman or creameryman in skimmed 
milk or whole milk and, in unusual cases, in other media. 
*From circular No. 10, Cornell University Agricultural Experiment Station. 
