. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 354 •Milk and Its Products Suppose we wish to find the proper amounts of the rich cream and milk to produce 170 pounds of 30 per cent cream: If we take 25 pounds of the 39 per cent cream and 9 pounds of the 6 per cent milk, as is shown by the diagram, we will have a total of 34 pounds, but we want a total of 170 pounds, or five times as much; then we must take five times as much of each of the ingredients, or 125 pounds of 39 per cent cream
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 354 •Milk and Its Products Suppose we wish to find the proper amounts of the rich cream and milk to produce 170 pounds of 30 per cent cream: If we take 25 pounds of the 39 per cent cream and 9 pounds of the 6 per cent milk, as is shown by the diagram, we will have a total of 34 pounds, but we want a total of 170 pounds, or five times as much; then we must take five times as much of each of the ingredients, or 125 pounds of 39 per cent cream and 45 pounds of the milk, as is shown by these proportions: 34 : 25 :: 170 : 125 34 : 9 :: 170 : 45 In the same manner milks of different quality may be standard- ized without going to the trouble of mixing them all together in one large vat. If it is wanted to mix the milks from two dairies testing per cent fat and per cent to produce a per cent milk, the diagram shows these milks must be mixed in the proportion of to .3 or 11 to 3. Thus: I If we have 120 pounds of the per cent milk we must mix with it pounds of per cent mUk, as is shown by this proportion: 11:3:: 120 : To Prepare Artificial "Starter" or Ferment, foe Ripening Milk OR Cream* A starter is a material containing desirable bacteria for the ripen- ing or souring of dairy products. Originally it may be a "commercial culture" or it may be taken from a sample of clean sound sour milk or buttermilk from any local source. This material in the commercial culture may be a preparation of meat broth, milk, or other substances. It may be propagated by the dairyman or creameryman in skimmed milk or whole milk and, in unusual cases, in other media. *From circular No. 10, Cornell University Agricultural Experimeat Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and a
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