STANDARDIZATION OF CREAM. 2G1 



Butter fat in skim-milk none. The butter fat in the 

 desired cream and in the mixture are the same ; 

 therefore calculations are correct. 



In order to prove whether the calculations have 

 been correctly made, determine the fat in the two 

 mixtures, and the fat in the desired cream. If calcu- 

 lations have been correctly made, both results 

 should be the same. 



5. Three different methods which may be used 

 to reduce the per cent of butter fat by adding skim- 

 mUk. 



(a) Rule I. Multiply the number of lbs. of cream 

 to be diluted by the per cent of butter fat contained 

 in the same, divide the product by 100. The quotient 

 should then be multiplied by 100 and divided by the 

 desired test. The difference between this result and 

 the original amount of cream is the quantity of skim- 

 milk to be added. 



Problem: 1,000 lbs. of cream testing 30 per cent 

 butter fat is to be reduced to 25 per cent by adding 

 skim-milk. How many pounds of skim-milk must 

 be added? 



Solution : 



1,000X30 



^=.300 lbs. butter fat in 1,000 lbs. 30 per 



100 

 cent cream. 



300X100 



^=1,200 lbs., total cream having the de- 



25 

 sired per cent of butter fat. 



1,200— 1,000==200 lbs. of skim-milk to be added to 

 the original cream to reduce it to 25 per cent cream. 



