. Dairy fundamentals. Dairying. 4S STANDARDIZING A Per cent, of fat in milk to be mixed. B Per cent, of fat in standardized milk C. Per cent, of fat in cream or milk to be mixed with A. C ââ B or B â C Pounds of A to use. B â A or A â B Pounds of C to use The per cent, of fat desired in the standardized mixture is always placed in the center of the parallelogram and the per cents of fat in the milks to be mixed at either of the two left hand cor- ners. Then subtracting diagonally we secure the proportions of A and C to be mixed to secure mixture containing per cent, of fat indicated by B. In o
. Dairy fundamentals. Dairying. 4S STANDARDIZING A Per cent, of fat in milk to be mixed. B Per cent, of fat in standardized milk C. Per cent, of fat in cream or milk to be mixed with A. C ââ B or B â C Pounds of A to use. B â A or A â B Pounds of C to use The per cent, of fat desired in the standardized mixture is always placed in the center of the parallelogram and the per cents of fat in the milks to be mixed at either of the two left hand cor- ners. Then subtracting diagonally we secure the proportions of A and C to be mixed to secure mixture containing per cent, of fat indicated by B. In other words A â B or B â A depending on which is the larger, will give the number of pounds of C to Y- taken for the mixture. In like manner B â C or C â B will show the number of pounds of A to be taken for the mixture. The prob lems in the following questions will illustrate the method. Q. How imuch cream containing 30 per cent, of butter fr must be added to 500 pounds of milk 3 per cent, of but- ter fat to standardize it to milk containing 5 per cent, of butter fa A. 3 â¢?:) (30 â 5). 2 (5 â 3) Placing the per cent, of fat desired in the standardized milk in the center of the parallelogram and the per cents of fat in the materials to be mixed at the left hand corners and subtractin-^ diagonally we have 30 â 5 =: 25 and 5 â 3 =: 2. This means that the milk containing 3 per cent, of butter fat and cream containin 30 per cent, of butter fat must be mixed in the proportion of 25 to 2 or 121/2 to 1, to produce milk containing 5 per cent, of butte" fat, that is for every 25 pounds of milk containing 3 per cent of butter fat in the mixture there must be 2 pounds of cream con- taining 30 per cent, of butter fat. Therefore, 25 : 2 :: 500 : x = 40 pounds of cream containing 30 per cent, of butter fat to add or 2 X 500 = 40 or (2 X 500)"^ 25 = 40. Q. How^ much milk containing 3 per cent, of butter fat and how much cream containing 30 per cent, of bu
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1913
