250 MODERN BUTTER MAKING. 



measure without regard to the fat content. In order 

 to do justice to both the dealer and the consumer, 

 milk should be bought and sold on the basis of the 

 butter fat content. A butcher would not sell the 

 different cuts of meat for the same price, nor would 

 a miller sell fancy flour for the same price as the 

 poorer grades. But does the average milk dealer 

 ever think of selling milk and cream on an accurate 

 butter fat basis 1 Many consumers of milk and cream 

 do not know any difference between rich and poor 

 cream, and the expression "pure cream" usually 

 conveys the meaning of a rich, heavy cream with a 

 high per cent of butter fat. 



I am personally acquainted with some dealers and 

 have a knowledge of their methods of handling milk 

 and cream. The milk is separated and the richness 

 of the cream regulated by the cream screw; the 

 cream at times varies from 2 to 3 per cent of that 

 desired by the dealer. From the methods generally 

 employed in handling milk and preparing it for the 

 market, it seems that a method by which milk and 

 cream can be easily and accurately made to test the 

 ■ desired per cent of butter fat is indispensable. This 

 is known as standardization. Standardization, as 

 applied to milk and cream, is a process by which 

 skim milk can be extracted from or added to milk 

 or cream, or whole milk or cream can be added to 

 milk or cream to raise or lower the per cent of but- 

 ter fat to the desired standard. 



The following problems with rules and analyses 

 will show the methods which may be employed in 

 standardizing milk and cream: 



