182 



MANUAL OF MILK PRODUCTS 



fluids to be mixed and in the center place the standard per- 

 centage desired. Then find the difference between the num- 

 ber in the center and that at the upper left-hand corner, and 

 place this at the opposite corner — the lower right-hand corner. 

 In like manner place at the upper right-hand corner the differ- 

 ence between the number in the center and that at the lower 

 left-hand corner. Now the number at the upper right-hand 

 corner shows the relative number of pounds of the milk or 

 cream whose percentage stands at the upper left-hand corner, 

 which should be used in making the mixture ; and the number 

 at the lower right-hand corner shows the relative amount which 

 should be used of the milk or cream whose percentage stands 

 at the lower left-hand corner. 



For example : Suppose we have a cream testing 35 per cent 

 fat and a milk testing 5 per cent fat, and we want to mix them 

 in such ratio as to produce a 25 per cent cream. Following 

 the rule, we have this diagram : 



This shows that 20 parts of the 35 per cent cream should be 

 combined with 10 parts of the 5 per cent milk to produce 30 

 parts of the 25 per cent cream. In other words, the two may 

 be combined in the ratio of 20 to 10 (or 2 to 1) to produce any 

 desired quantity of cream testing 25 per cent fat. 



Or suppose it is desired to mix milk testing 3.8 per cent 

 fat with milk testing 4.9 per cent so as to produce 200 pounds 



