" DIRECTIONS FOR MODIFYING MILK AND CREAM 337 



(,1.) Subtracting the figure represeutiug tlie desired quality 

 from the known cream fat percentage to obtain the amount of 

 milk to be used. 



(2.) Subtracting the known percentage of the milk from the 

 desired percentage of the mixture to obtain the amount of cream 

 to be used. 



Thus, in the above stated example, 40 — 16 ^ 24, 

 16 — '4:^ 12. This can best be illustrated by drawing a square 

 and placing the figTires as shown in the accompanying diagram : 



(16- 



:12J 



(40 — 16 = 24) 



It will be noticed that in this particular example the pro- 

 portions of cream to milk are 12 : 24 ; that, in other words, by 

 mixing together 12 gallons of 40 per cent cream and 24 gal- 

 lons of 4 per cent milk there will be obtained 36 gallons of 16 

 per cent cream. 



Example 2. — Given a 42 per cent cream to be reduced by 

 skim milk to a 20 per cent cream. The square will be : 



(20 — = 20) 

 (42 — 20 = 22) 



Mixing in the proportion of 20 cream and 22 skim milk, the 

 result is attained. Fig-uring as before for proof : 



42 X .20 = 8.40. 



.00 X .22 = 00. 



8.40 + 00 = 8.40. 



20 + 22 = 42. 8.40 -7- 42 = .20. 

 22 



