. Productive dairying . Dairying. " DIRECTIONS FOR MODIFYING MILK AND CREAM 337 (,1.) Subtracting the figure represeutiug tlie desired quality from the known cream fat percentage to obtain the amount of milk to be used. (2.) Subtracting the known percentage of the milk from the desired percentage of the mixture to obtain the amount of cream to be used. Thus, in the above stated example, 40 —16 ^ 24, 16 —'4:^ 12. This can best be illustrated by drawing a square and placing the figTires as shown in the accompanying diagram:. (16- :12J (40 — 16 = 24) It will be noticed that in this particula
. Productive dairying . Dairying. " DIRECTIONS FOR MODIFYING MILK AND CREAM 337 (,1.) Subtracting the figure represeutiug tlie desired quality from the known cream fat percentage to obtain the amount of milk to be used. (2.) Subtracting the known percentage of the milk from the desired percentage of the mixture to obtain the amount of cream to be used. Thus, in the above stated example, 40 —16 ^ 24, 16 —'4:^ 12. This can best be illustrated by drawing a square and placing the figTires as shown in the accompanying diagram:. (16- :12J (40 — 16 = 24) It will be noticed that in this particular example the pro- portions of cream to milk are 12 : 24; that, in other words, by mixing together 12 gallons of 40 per cent cream and 24 gal- lons of 4 per cent milk there will be obtained 36 gallons of 16 per cent cream. Example 2.—Given a 42 per cent cream to be reduced by skim milk to a 20 per cent cream. The square will be:. 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 Washburn, Robert Mann, 1874-. Philadelphia ; London : J. B. Lippincott Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
