CREAMERY PROBLEMS. 291 



25%. Find (a) the amount of rinse water added; 

 (b) amount of starter required for reducing test to 

 25%. Ans. (a) 339 lbs.; (b) 3,661 lbs. 



3. The manager of a creamery notified the but- 

 ter maker that all cream should have not more than 

 .5% acidity at the time of churning. A lot of cream, 

 on arrival at the creamery had an average acidity 

 of .62% and tested 40% butter fat. Water was to be 

 used as a diluent. Find amount of water necessary 

 to reduce the acidity of (a) 2,200 lbs. of cream; (b) 

 2,000 lbs. of cream to .5% acidity. Ans. (a) 528 

 lbs. ; (b) 480 lbs. 



4. 1,200 lbs. of 40% testing cream tested 25% 

 after the starter was added. Find (a) amount and 

 (b) per cent of starter. Ans. (a) 720 lbs.; (b) 60%. 



5. A creamery receives 50,000 lbs. of 4% milk 

 and 20,000 lbs. of 35% cream. 2% of the fat in the 

 milk was lost in skimming. After mixing the cream 

 separated from milk with cream received the test 

 was 37% fat. Find amount of cream separated and 

 amount of starter necessary to reduce the test of 

 the cream to 32% fat. Ans. Separated cream, 4,216 

 lbs. ; starter necessary, 8,000 lbs. 



73. Problems bearing on the manufacture of but- 

 ter. To find the amount of butter fat lost in butter- 

 milk, when the number of pounds of cream and but- 

 ter are known. 



Problem: 980 lbs. of butter were made from 3,200 

 lbs. of cream; buttermilk tested .2 per cent. What 

 was the loss in butter fat? 



