70 



THE BOOK OF BUTTER 



whole milk and that test 40 per cent fat, there are 

 approximately four pounds of fat (10 pounds X 40 per 



cent = 4 pounds). If 

 there is no waste, there 

 are ninety pounds of 

 skimmed-milk (100 

 pounds — 10 pounds = 

 90 pounds). The ratio 

 of the cream (10 pounds) 

 to the skimmed-milk (90 

 ^*' " «»/*.W 1'°' pounds) is one to nine. 

 ^""Tr^v? '^ B If cream having a lower 



-^^ ■• » L percentage of fat is de- 

 sired, this ratio will be 

 less. Cream with a 

 lower percentage of fat is 

 often used on the table 

 and for making ice 

 cream. In separating 

 cream for these purposes 

 the ratio of cream to 

 skimmed-milk should be 

 about one to four, to 

 fi\'e, or to six, depending 

 on the percentage of fat 

 in the whole milk. 



It is easily seen that a 

 comparison of the quan- 

 tities of cream and 

 skimmed-milk obtained 

 in separation gi\'es a close a])proximation to the percent- 

 age of fat in the cream. These ratios are shown in Fig. 

 33. It also gives the results of temperature study of one 



Fig. .32. — The Titim-Alexandra, the 

 larficst separator jnade, with a ca- 

 paeity of lO.OUO jjouuds of whole milk 

 an liour. 



