. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. STANDARDIZATION OF MILK AND CREAM 115 IV. Where the per cent of fat is to be increased by the addition of milk having a higher fat content. (a) Quantity of standardized milk not specified. (b) Quantity of standardized milk specified. Formulas and Examples: I. (a) To obtain milk containing per cent of fat, from milk containing 4 per
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. STANDARDIZATION OF MILK AND CREAM 115 IV. Where the per cent of fat is to be increased by the addition of milk having a higher fat content. (a) Quantity of standardized milk not specified. (b) Quantity of standardized milk specified. Formulas and Examples: I. (a) To obtain milk containing per cent of fat, from milk containing 4 per cent of fat and skim milk. Draw a square. At the two left-hand corners write the numbers which represent the per cent of fat in the two liquids which are to be mixed. In the center of the square parts of ii milk. 8 parts of skimmilk Fig. 27. parts of â milk write the number representing the percentage of fat re- quired. Then subtract the two numbers standing in line across the diagonals of the square and place the differ- ence at the remaining two corners in such a way as to have the difference stand in line with the minuend and subtrahend. These last two numbers will indicate the proportions to be taken of the fluids whose percentages stand in the same horizontal line. Since : : : 4 : i then we require 4 parts of 4 per cent milk and i part of skim milk to produce 5 parts of milk containing per cent of 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 Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1913
