. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. rtion : 24 : 1 :: X : 150 X = 3600, the number of pounds of 3 per cent milk required. Proof. The 3750 pounds of 4 per cent milk will contain150 pounds of fat (3750 X .04 = 150). If the 150pounds of 28 per cent cream and 3600 pounds of3 per cent milk furnished 150 pounds of fat, theproblem is correct. 3600 X .03 = 108, number of pounds of fatin milk. 150 X .28 = 42, number of pounds of fat incream. 108 -|- 42 = 150, number of pounds of fat inmixture. — Answer. Milk and Cream 37 Specific Gravity an
. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. rtion : 24 : 1 :: X : 150 X = 3600, the number of pounds of 3 per cent milk required. Proof. The 3750 pounds of 4 per cent milk will contain150 pounds of fat (3750 X .04 = 150). If the 150pounds of 28 per cent cream and 3600 pounds of3 per cent milk furnished 150 pounds of fat, theproblem is correct. 3600 X .03 = 108, number of pounds of fatin milk. 150 X .28 = 42, number of pounds of fat incream. 108 -|- 42 = 150, number of pounds of fat inmixture. — Answer. Milk and Cream 37 Specific Gravity and Weight of Milk and Creamat a Temperature of 68° F. Per cent of fat Specificgravity Weight ofone gallonin pounds Skim .025 3 4 5 6 101518202225283032353840 Milk Milk Milk Milk Milk Mixed Milk, Cream. .Mixed Milk, Cream. .Cream Cream Cream Cream Cream Cream Cream Cream Cream CHAPTER V ICE CREAM No milk product varies so much in quality as icecream. This is largely due to the fact that thefederal standard which requires that a vanilla mix-ture contain 14 per cent of fat and a fruit or nutmixture 12 per cent is not enforced. In manystates ice cream may be sold either very low or veryhigh both in fat and in milk solids not fat depend-ing upon the amount the manufacturer wishes tospend for materials. Many concerns make an icecream containing 8 to 10 per cent of fat and30 to 35 per cent of total solids. The common milk products used in ice cream arecream, whole milk, skimmed milk, whole or skimmedcondensed milk, whole or skimmed powdered milk andbutter. The Importance of Refrigeration. One of the most essential parts of an ice-creamplant is its refrigerator. Because the demand forice cream fluctuates with weather conditions, manu-facturers must carry a sufficient amo
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