. 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. ii8 DAIRY TECHNOLOGY II. (b) To obtain loo pounds of milk containing 4 per cent of fat from milk containing 7^.2 per cent of fat by the extraction of skim milk. Find pounds of fat required. Then divide the desired pounds of fat by the per cent of fat in the known milk and multiply the quotient by 100. The difference between this produc
. 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. ii8 DAIRY TECHNOLOGY II. (b) To obtain loo pounds of milk containing 4 per cent of fat from milk containing 7^.2 per cent of fat by the extraction of skim milk. Find pounds of fat required. Then divide the desired pounds of fat by the per cent of fat in the known milk and multiply the quotient by 100. The difference between this product and the pounds of standardized milk is the pounds of skim milk to be extracted. (4 -^ ) X 100 = 125, which is the pounds of cent milk required to make 100 pounds of 4-per-cent milk. 125 — 100 = 25 which is the pounds of skim milk to be extracted. III. (a) To obtain milk containing per cent of fat 3 parts of ^'^ milk. ^ parts of $ milk ,8 parts of ^ milk from milk containing 4 per cent of fat, by the addition of milk containing per cent of fat. Same method as is used in solving I. (a). III. (b) To obtain 160 pounds of milk containing per cent of fat from milk containing 4 per cent of fat, by the addition of milk containing per cent of fat. Same formula as is used in solving I. (a). : 160 : : : 60. Hence 60 pounds of 4-per-cent milk are 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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