CHAPTER XXXIX 



THE RETAIL CREAM TRADE — HOW TO 

 STANDARDIZE MILK AND CREAM 



CREAM for retail should receive the same 

 care as has been already described for milk. 

 Cream is generally sold by the quart or gallon, and 

 should be of a stipulated per cent of fat. Com- 

 mercial or single cream usually contains from 20 

 to 25 per cent fat. Double cream 40 per cent. 

 It takes three and one-third pints of 20 per cent 

 cream to make a pound of butter. By comparing 

 the price obtained for cream with that for but- 

 ter, one can ascertain which is the better way of 

 disposing of the cream. Practically speaking, 100 

 pounds of 4 per cent milk will make 20 pounds ( 2 

 gallons) of 20 per cent cream. 



Prof. R. A. Pearson's simple method for bring- 

 ing cream or milk of any percentage of fat to a 

 desired percentage of fat may be useful : 



Draw a square and join the corners with two 

 cross lines. Put the desired per cent fat in the 

 centre, and the per cent already in the cream at 

 the upper left-hand corner, and the per cent of fat 

 in the milk or cream (or it may be skim-milk with 

 no fat) in the lower corner. Subtract the smaller 

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