. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 3 12 30 : 12 = 2000 : X; X = 800 800 lbs. of 3 per cent milk must be added to the 2000 lbs. of 45 per cent cream in order to reduce the fat in the cream to 33 per cent. Example 3. 1000 lbs. of milk testing per cent fat are to be reduced to milk testing per cent fat. How much 40 per cent cream must be removed by skimming? 40 7 : .7 = 1000 : X; X = lbs. of 40 per cent cream must be removed from 1000 lbs. of per cent milk in order to obtain milk testing
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 3 12 30 : 12 = 2000 : X; X = 800 800 lbs. of 3 per cent milk must be added to the 2000 lbs. of 45 per cent cream in order to reduce the fat in the cream to 33 per cent. Example 3. 1000 lbs. of milk testing per cent fat are to be reduced to milk testing per cent fat. How much 40 per cent cream must be removed by skimming? 40 7 : .7 = 1000 : X; X = lbs. of 40 per cent cream must be removed from 1000 lbs. of per cent milk in order to obtain milk testing per cent fat, after the skim milk is returned to that portion of the per cent milk which was not separated. Example 4. How much of the per cent milk in Example 3 must be run through the separator to remove the lbs. of 40 per cent cream ? Amount of 40 per cent cream of each 100 lbs. of milk-^^: X 100 = lbs. 40 per cent cream. Hence, : 100 =r : X; X = lbs. of the 1000 lbs. of per cent milk must be separated in order to remove lbs. of 40 per cent cream and to reduce the per cent fat in the remaining milk, after the skim milk is returned to it, to per cent Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La Grange, Ill. , The author
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
