. The production and handling of clean milk, including practical milk inspection. Dairying; Milk. STANDARDIZING MILK 343 Standardizing Milk It may be desirable to produce a milk standardized to contain a fixed and constant percentage of fat. This is particularly important for infant feeding. Or one may wish to supply a milk of unusual and definite richness ; or again one may want to combine two lots of cream of different fat percentages to obtain a cream of definite percentage. A very simple method of determining what amount of any given two lots of milk or cream, varying in richness, is requi
. The production and handling of clean milk, including practical milk inspection. Dairying; Milk. STANDARDIZING MILK 343 Standardizing Milk It may be desirable to produce a milk standardized to contain a fixed and constant percentage of fat. This is particularly important for infant feeding. Or one may wish to supply a milk of unusual and definite richness ; or again one may want to combine two lots of cream of different fat percentages to obtain a cream of definite percentage. A very simple method of determining what amount of any given two lots of milk or cream, varying in richness, is required for combina- tion to obtain a milk or cream of definite fat percentage is given below. This method of standardizing milk was devised by Prof. R. A. Pearson, of Cornell University. One should construct a figure like the accompanying cut, and in the. two left hand corners write the percentages of, fat in the two lots of milk (or cream and milk, or two lots of cream, as the case may be). In the centre, place the percentage of fat required. At the right hand corners write numbers which will be the differences between two numbers with which they stand in line. Thus: If and are the percentages of fat in two lots of milk—and it is desired to make a mixture containing four per cent, of fat—subtract 4 from and place the result (.7) at the lower right hand corner. Subtract from 4 and place the result (.6) at the upper right hand corner. The result shows that it will take six parts of per cent- milk> and seven parts of per cent, milk, to make a standard four 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 Winslow, Kenelm, 1863-; Hill, Hibbert Winslow, 1871-1947. New York, W. R. Jenkins Co
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairying, bookyear190
