260 MODERN BUTTER MAKING. 



600 lbs. of 50 per cent cream=300 lbs. butter fat. 



400 lbs. of 25 per cent cream=100 lbs. butter fat. 



400 lbs. total butter fat. 



4. To find the ratio of the number of pounds of 

 cream and skim-milk to be mixed to give a definite 

 quantity of a definite richness : 



Rule I. Determine the quantity of fat in the de- 

 sired cream by multiplying the number of pounds of 

 cream wanted by the desired test and dividing the 

 results by 100. 



Rule II. Divide the number of pounds of butter 

 fat by the test of the cream on hand for use in 

 standardizing, and multiply the quotient by 100. 

 The result will give the number of pounds of cream 

 to be used. The difference between the amount of 

 cream desired and the amount of rich cream to be 

 used will be the amount of skim milk to be added 

 to the rich cream to produce the desired test. 



Problem : 600 lbs. of 30 per cent cream is wanted. 

 Having cream on hand testing 40 per cent, and skim- 

 milk, find how many pounds of each are needed to 

 produce 600 lbs. of 30 per cent cream. 



Solution: 600 lbs. X 30 per cent^l00=180 lbs. of 

 butter fat in the quantity of cream desired. 



180 Ibs.-^O per cent X 100=450 lbs. of 40 per cent 

 cream to be used. 600 lbs. — 450 lbs.=150 lbs. of 

 skim milk to be mixed with cream to reduce it to 30 

 per cent cream. 450 lbs. plus 150 lbs.=600 lbs. of 

 cream testing 30 per cent. 



Proof: Butter fat in cream desired is (600X30) 

 -f-100=180 lbs. Butter fat in mixture of 40 per cent 

 cream and skim-milk is (450X40)h-100=180 lbs. 



