STANDARDIZATION OF MILK AND CREAM 



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

 addition of milk having a higher fat content. 



(a) Quantity of standardized millc not specified. 



(b) Quantity of standardized milk specified. 



Formulas and Examples : 



I. (a) To obtain milk containing 3.2 per cent of fat, 

 from milk containing 4 per cent of fat and skim milk. 



Draw a square. At the two left-hand corners write the 

 numbers which represent the per cent of fat in the two 

 hquids which are to be mLxed. In the center of the square 



3.2 parts of i-f milk 



Fig. 27. 



8 parts of skimmilk 

 4.0 parts of 3.2^ milk 



write the number representing the percentage of fat re- 

 quired. Then subtract the two numbers standing in 

 line across the diagonals of the square and place the differ- 

 ence at the remaining two corners in such a way as to 

 have the difference stand in line with the minuend and 

 subtrahend. These last two numbers will indicate the 

 proportions to be taken of the fluids whose percentages 

 stand in the same horizontal hne. 



Since 3.2 : 0.8 : : 4 : i then we require 4 parts of 4 per 

 cent milk and i part of skim milk to produce 5 parts of 

 milk containing 3.2 per cent of' fat. 



