2G2 MODERN BUTTER MAKING. 



(b) Rule II. Multiply the difference between the 

 test of the original cream by the number of lbs. of 

 cream and divide the product by 100. Divide the 

 rosult by the desired test, multiply the quotient by 

 100 and the result will be the number of pounds of 

 skim-milk to be added to the cream to reduce the fat 

 to the desired pep cent. 



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

 is to be reduced to 25 per cent by adding skim milk. 

 How many pounds of skim-milk must be added? 



Solution : 



30—25=5 

 1,000X5=5,000. 

 5,000^100=50. 

 50-^25=2. 



2Xl00=lbs. of skim-milk to be added to 1,000 lbs. 

 of 30 per cent cream to reduce it to 25 per cent. 



(c) Rule III. Multiply the number of pounds of 

 cream to be diluted by the per cent of butter fat in 

 the same and divide the product by the desired test. 

 Find the difference between the quotient and the 

 number of pounds of skim-milk to be added. 



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

 is to be reduced to 25 per cent by adding skim-milk. 

 How many pounds of skim-milk must be added? - 



Solution : 



30X1,000 



1,200, total pounds of cream, having 



25 

 the desired test. 



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



