. Dairy fundamentals. Dairying. BUTTER-FAT EQUIVALENT 49 27 : 2 :: 500 : x ^ — pounds of cream containing" 30 per cent, of butter fat. Q. How much milk containing 3 per cent, of butter fat must be added to 500 pounds of cream containing 30 per cent, of butter fat to reduce the test to 25 per A. 30! 22 (25 — 3). 5 (.30 — 25) The cream containing 30 per cent, of butter fat and the milk containing 3 per cent, of butter fat must be mixed in the propor- tion of 22 to 5 ; or, for every 22 pounds of cream containing 30 per cent, of butter fat 5 pounds of milk containing 3 per cent,
. Dairy fundamentals. Dairying. BUTTER-FAT EQUIVALENT 49 27 : 2 :: 500 : x ^ — pounds of cream containing" 30 per cent, of butter fat. Q. How much milk containing 3 per cent, of butter fat must be added to 500 pounds of cream containing 30 per cent, of butter fat to reduce the test to 25 per A. 30! 22 (25 — 3). 5 (.30 — 25) The cream containing 30 per cent, of butter fat and the milk containing 3 per cent, of butter fat must be mixed in the propor- tion of 22 to 5 ; or, for every 22 pounds of cream containing 30 per cent, of butter fat 5 pounds of milk containing 3 per cent, of butter fat must be used. Therefore, 22 : o :: 500 : x = 113.(i3 pounds of milk containing 3 per cent, of butter fat to be added. 500 X =: 613.(i3 total number of pounds of cream con- taining 25 per cent, of butter fat secured. QL How much skim-milk containing .1 per cent of butter fat should be added to 1000 pounds of milk containing per cent, of butter fat to reduce the test to per 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 Erf, Oscar, 1874- [from old catalog]; Cunningham, Omer Cole, [from old catalog] joint author. Columbus, O. , The authors
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1913
