12 BULLETIN 1123, U. S. DEPARTMENT OF AGRICULTURE. 
2. CORRECTING A MIX HIGH IN FAT. 
(a) Size of original mix, 3,600 pounds. 
(b) Desired composition of original mix, fat 12 per cent, sugar 14 
per cent, milk solids not fat 8 per cent, gelatin 0.5 per cent. 
(c) Fat test of original mix, 13 per cent. 
(dq) The difference is 1 per cent fat, indicating an excess of 36 
pounds of fat in the mix. 
To correct the standardization with plain condensed (3-1) skim 
milk, sugar, etc., increase the size of the mix to 3,900 pounds and 
calculate the amount of each constituent that is needed in the new 
mix. The basis for adjustment is the same as before, i. e., the 
difference between the amounts of the respective constituents neces- 
sary for the new mix and the amounts contained in the original mix. 
For instance, the difference is 0 pounds of fat, 42 pounds sugar, 24 
pounds milk solids not fat, and 1.5 pounds gelatin. 
3,900 x 0.12 =468 pounds of fat. 
3,600 x 0.13 =468 pounds of fat. 
300 x 0.14 =42 pounds of sugar. . 
300 x 0.08 =24 pounds of milk solids not fat. 
300 x 0.005 =1.5 pounds of gelatin. 
The proportion of the additional ingredients necessary would, then, 
be: 
42 pounds sugar. 
92 pounds condensed skim milk. 
15 pounds 10 per cent gelatin solution. 
151 pounds water. 
300 pounds total additional mix. 
3. CORRECTING A MIX LOW IN BOTH FAT AND MILK SOLIDS NOT FAT. 
(a) Size of original mix, 3,600 pounds. 
(b) Desired composition of original mix: Fat 12 per cent, sugar 
13 per cent, milk solids not fat 10 per cent, gelatin 0.5 per cent, total 
solids 35.5 per cent. 
(c) Fat test of original mix, 11 per cent. 
(d) Total solid determination, 33.5 per cent. 
ae The difference in fat is 1 per cent, or a shortage of 36 pounds 
of fat. 
(f) The difference in total solids is 2 per cent, but since the fat is 
1 per cent lower than desired, it indicates that the solids other than 
the fat are 1 per cent too low. 
(g) The amount of sugar added is then verified by checking the 
figures, and if these are found correct the difference of 1 per cent in 
total solids is attributed to a shortage of milk solids not fat. 
To correct the standardization with 34 per cent cream, skim-milk 
powder, sugar, etc., increase the size of the mix to 4,000 pounds and 
proceed as explained in cases 1 and 2. The difference will be 84 
pounds fat, 52 pounds sugar, 76 pounds milk solids not fat, and 2 
pounds gelatin. 
