258 MODERN BUTTER MAKING. 



2. When cream is too high in per cent of fat. 

 Rule I. From the test of the rich cream subtract 



the test of the desired cream. 



Rule II. Subtract the test of the thin cream to be 

 added to dilute rich cream, from the desired test. 

 Divide the first difference by the second and multi- 

 ply the quotient by the number of pounds of rich 

 cream to be lowered, and the result will be the num- 

 ber of pounds of thin cream to be added to the rich 

 cream to reduce it to the desired test. The total 

 number of pounds of cream may be found by adding 

 the number of pounds of thin cream to the number 

 of pounds of rich cream. 



Problem: 1,000 lbs. of 50 per cent testing cream 

 is to be diluted to 40 per cent with cream testing 25 

 per cent. How many pounds of 25 per cent must be 

 added to give the desired test? 



Solution: 50 per cent — 40 per cent^lO per cent. 

 10 per eent-4-15:=^.66666 plus. 40 per cent— 25 per 

 cent=15 per cent. 1,000X -66666=666.66 plus 

 pounds. 666.66=the number of pounds of thin 

 cream to be added to reduce the heavy cream to 40 

 per cent. Total cream equals 1,000 lbs. plus 666.66 

 pounds or 1,666.66-t- lbs. 



Proof: 1,000 lbs. X 50 per cent=500 lbs. of fat in 

 1,000 lbs. of 50 per cent cream. 



666.66 lbs. X25 per cent=166.66 lbs. of fat in 

 666.66 lbs. of 25 per cent cream. 



500+166.66=666.66, total pounds of fat in cream. 



3. When a definite number of pounds of cream of 

 a certain richness is wanted and cream or milk of 

 less butter fat content is on hand, to find the ratio 



