CHAPTER XI. 



STANDARDIZATION OF MILK AND CREAM. 



To standardize milk is to bring the butter-fat content 

 to a given per cent regardless of the quality of the milk 

 produced by the cow. Standardizing milk usually is 

 done by the producer, because he cannot afford to pro- 

 duce, say, 5-per-cent milk, and sell it at the same price 

 that 4-per-cent milk sells for. Neither can the consumer 

 afford to pay for 5-per-cent milk when only 4-per-cent milk 

 is delivered, so that some milk companies now guarantee 

 their milk to contain a certain per cent of fat in return for 

 a stated price to be paid by the consumer. 



Standardization of milk may be accomplished in the 

 following cases: 



I. Where the per cent of fat is to be reduced by the 

 addition of skim milk. 



(a) Quantity of standardized milk not specified. 



(b) Quantity of standardized milk specified. 



II. Where the per cent of fat is to be increased by the 

 extraction of skim milk. 



(a) Quantity of standardized milk not specified. 

 (6) Quantity of standardized milk specified. 



III. Where the per cent of fat is to be reduced by the 

 addition of milk having a lower fat content. 



(a) Quantity of standardized milk not specified. 



(b) Quantity of standardized milk specified. 



114 



