DISPOSING OF MILK AND CREAM 115 



to dilute the cream so that it has a richness of 

 25 per cent fat, the quality of the cream con- 

 tracted for. 



Another method. Again, let us assume that 

 a dairyman has contracted to sell a 20 per cent 

 cream. He places the 20 in the center of the 

 diagram as before. By testing his cream he finds 

 that it contains 32 per cent fat. He has no skim- 

 milk with which to dilute this cream and must • 

 use whole milk. Upon testing the same he finds 

 it to read 3.6 per cent fat. As before, he puts 

 the cream test in the upper left-hand corner 

 and the milk test in the lower left-hand corner. 

 The difference between 20 and 32 is 12; this is 

 placed in the lower right-hand corner. The 

 difference between 20 and 3.6 is 16.4, which is 

 placed in the upper right-hand corner. Now, 

 for every 16.4 pounds of 32 per cent cream he 

 must add 12 pounds of milk testing 3.6 per cent, 

 and when he pours these two together he will 

 have 28.4 pounds of 20 per cent cream. 



The chief objection to the standardizing of 

 cream is that it necessitates making a test of 

 the cream each time it is to be delivered. This, 

 however, is not a valid objection, inasmuch as 

 the returns usually more than pay for the cost 

 of the test. 



An easier way. Another method of standard- 

 izing cream which may prove satisfactory, but 



