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10 BULLETIN 1123, U. S. DEPARTMENT OF AGRICULTURE. 
are necessary, the square method § is used. The calculations for the 
square method are as follows: 
33. 0 peo Td. 
13. 37 
3. 6 19. 63 
29. 40 total number of parts. 
557--29.4=18.94. 
18.949.77=185 pounds of cream. 
18.94 19.63=372 pounds of whole milk. 
The accuracy of the calculations can be ascertained by comparing 
the sum of the figures in each column with the stipulated amounts 
placed at the top of each column. 
When this has been done the ingredients are proportioned by 
careful weighing. The mix is then ready to be pasteurized and 
homogenized. 
ROUGH ESTIMATES FOR PROPORTIONING INGREDIENTS. 
Whenever a mix is made from an unlimited quantity of condensed 
whole milk the amount of condensed milk required is determined by 
first making a rough estimate. For instance, in example 5, it is not 
known what part of the total amount of milk solids not fat of the mix 
must come from the condensed milk, so that what is thought to be 
about the right amount is tried. In this case the figure taken to 
begin with was 220 pounds. ‘This figure is taken because from expe- 
rience it is known that about 50 per cent of the milk solids not fat in 
the mix must come from the condensed milk. That quantity divided 
by 22 (the per cent of milk solids not fat in the condensed milk) 
shows that it will require about 220 pounds of the condensed milk. 
This amount would add 22 pounds of fat and 48.4 pounds of milk 
solids not fat to the milk. 
To tell whether or not this is right simply take the difference 
between the total amount of ingredients already calculated (that is, 
the pounds of sugar, gelatin, and condensed milk) and the total weight 
of shi mix, and subtract the difference between the fat used in the 
condensed milk and the total amount required to find the amount of 
milk serum. Then multiply this figure by 0.093 to get approximately 
the amount of milk solids not fat that will come from the milk and 
cream and the sum of the two will indicate whether the proportions 
are correct, thus: 
990 — (138.5 + 49.5 + 220) =582 pounds of milk and cream. 
582 — (99 — 22) =505 pounds of milk serum. 
505 x 0.093 =47 pounds of milk solids not fat from serum. 
47 + 48.4 =95.4 pounds of milk solids not fat in mix. 
8 See p. 6. 
