CHAPTER VII. 



STANDARDIZING MILK AND CREAliI. 



This is a process by which milk and cream are brought 

 to a definite percentage of fat. 



Reducing Milk and Cream with Sl<ini-millc. Cream 

 producers are called upon to furnish cream of a definite 

 richness, and different grades may be demanded by differ- 

 ent buyers. The simplest way to meet such demands is 

 to have the separator deliver cream somewhat richer than 

 the richest grade called for and to reduce this to the 

 required richness by adding skim-milk. 



When a definite quantity of cream of a definite richness 

 is to be made up in this way, the following formula will 

 be found simple and direct : 



Formula: -fT- X C = D, in which 



A = test desired. 



B = test of original cream. 



C ^^ number o'f pounds of standardized cream. 



D = number of pounds of original cream. 



Problem : How many pounds each of 45 % cream and 



skim-milk (zero test) are required to make 60 pounds 



of 18% cream? 



Substituting in the above formula we have 



18 



. — X6o^24=D, the amount of original cream to be 



45 

 used. 



The amount of skim-milk always equals C — D. Sub- 



59 



