. Dairy fundamentals. Dairying. i; 20 22 25 27 30 9 5: 100. 76A70ii 100. 100. 100. STANDARDIZING " 47 Table 2. To Standardize Cream with Milk Containing 4 Per Cent, of Butter Fat. -A tB 30 18 19 20 21 2 2 23 24 25 26 27 28 29 .:50 *A represents
. Dairy fundamentals. Dairying. i; 20 22 25 27 30 9 5: 100. 76A70ii 100. 100. 100. STANDARDIZING " 47 Table 2. To Standardize Cream with Milk Containing 4 Per Cent, of Butter Fat. -A tB 30 18 19 20 21 2 2 23 24 25 26 27 28 29 .:50 *A represents the per cent, of fat that is desired in cream. ILett hand column B represents the per cent, of fat in cream .'Ml hand. If cream is to be standardized with whole milk the result found b}' the intersecting columns represents the pounds per hun- dred or the per cent, of the quantity which is cream of the per cent, of fat on hand. To illustrate : If cream containing" 20 per cent, of butter fat is desired and cream containing" 26 per cent, of butter fat is on hand then per cent, of the quantity desired must be cream contain- ing 26 per cent, of butter fat and per cent, of the quantity must be 4 per cent. milk. Q. How is cream standardized? A. The principal diii'erence between milk and cream is that in cream a larger portion of the water is displaced with butter fat and since the variations lie mainly between the butter fat and the water the same methods that apply to the standardization of milk will apply to the standardization of cream. Q. What apparatus is necessary for standardizing? A. The apparatus necessary for standardizing" milk or cream is a cream separator, a Babcock tester, scales, and a mixing" vat. Q. What is the parallelogram method of standardizing? A. It is a method devised by Professor Pearson, formerly of Cornell, and may l^e illustrated as follows: A i^ â 1 C â B or B â C. A or A â B. Please note that these images are extracted fr
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1913
