SF 240

.M2
-opy 1 m
TABLES FOR BLENDING

MILK AND CREAM

OR DIFFERENT PER CENTS OF CREAM

AN AID TO CREAMERY AND ICE CREAM FACTORY

OPERATORS. MILK DEALERS AND CONDENSERS.

BY

Marguerite J. McNally

WILLEB. PVLE i. GRAHAM. PRINTERS --o--|;nfiti>

COPYRIGHT 1915 BY MARGUERITE J. McNALLY.

©CI.A3991 fio
 DIRECTIONS FOR USE OF TABLES.

The folowing pages contain complete tables for making an 80 lb.

blend of any per cent from 8'^ to 30 7f inclusive. This is done by mixing
cream testing 15 Vc to 46 '< with skim-milk, or with any per cent of milk
or cream from skim up to 30 'i.

There are two rows of tests; i. e., one is the per cents of the
heavier cream to be used, and the other, the per cents of the milk and
the lighter cream. The former is found in the horizontal row of tests
and the latter in the vertical row. Find the test of the heavier cream,
the number of pounds of this cream required to be mixed with skim-
milk, milk, and other per cents of cream are then given in this vertical
column.

Example : —How many pounds each of 20 Vc cream and 4% milk are

required for 80 lbs. of an 8''< blend? In the S^'c table, find the A'/c in
the vertical row and the 20',; in the horizontal row of tests. The figure
(20.00) where the horizontal and vertical columns meet is the number
of pounds of the 20'' cream required. Then 60 lbs., the remainder of
the 80 lbs., is the amount of 4'r milk needed.

In any case the number of pounds given in the table is the weight
of the heavier cream used.
As 8 lbs. is the average weight of a gallon of cream, 80 lbs. is
approximately 10 gallon. This weight has been taken as a basis for
these tables because 10 gallon is the quantity generally desired and also
the amount i>om which any desired quantity can be most easily figured.

The method for determining the number of pounds needed for any
number of gallons is as follows:
In the table the number of pounds required for ten gallon is given.
For any number of gallons, other than ten, move the decimal point one
place to the left, which gives the amount for one gallon, then multiply
this result by the number of gallons desired.

The table can be applied for using three or more different per cents
ofcream or milk. If one did not have enough of any two kinds to
make the desired per cent, a number of small amounts of different per
cents can be used.

Example: 80 — lbs. cream is desired. 40 lbs. of 30''f 15

of 25"^/ ;

lbs. of247c and 30

; lbs. of 18
are on hand.
'f Applying the tables, we
find that 13.33 lbs. of 24 Cr, with 26.66 lbs. of 18 make 40 lbs. of 20 '^'r.
';>;^

This with the 40 lbs. of 30%, makes the required 80 lbs. of 25%.
 TO MAKE 80 LBS. OF AN 8 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 15% 16% 17% 18% 19% 20% 21% 22%

Skim 42.66 40.00 37. G4 35.55 33.68 32.00 30.47 29.09
.03 33.33 30.76 28.57 26.66 25.00 23.52 22.22 21.05
.035 31.30 28.80 26.66 24.82 23.22 21.81 20.57 19.45
.04 29.09 26.66 24.61 22.85 21.33 20.00 18.82 17.77
.045 26.66 24.34 22.40 20.74 19.31 18.06 16.96 16.00
.05 24.00 21.81 20.00 18.46 17.14 16.00 15.00 14.11
.06 17.77 16.00 14.54 13.33 12.30 11.42 10.66 10.00
.07 ' 10.00 8.88 8.00 7.27 6.66 6.15 5.71 5.33

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim 27.82 26.66 25.60 24.61 23.70 22.85 22.06 21.33 20.64 20.00 19.39
.03 20.00
.035
.04
.045
.05
.06
.07

TEST 34%
48.00
 TO MAKE 80 LBS. OF A 10 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 15%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
;09

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
 TO MAKE 80 LBS. OF AN 11 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 15%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45<
 TO MAKE 80 LBS. OF A 12 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 15% 16% 17% 18% 19% 20% 21% 22%

Skim 64.00 60.00 .")6.47 53.33 50.52 48.00 45.71 43.63
03 60.00 55.38 51.42 48.00 45.00 42.35 40.00 37.89
.035 59.13 54.40 50.37 46.89 43.87 41.21 38.85 36.75
•04 58.18 53.33 49.23 45.71 42.66 40.00 37.64 35.55
.045 57.14 52.16 48.00 44.44 41.37 38.70 36.36 34.28
.05 56.00 50.90 46.66 43.07 40.00 37.33 35.00 32.94
.06 53.33 48.00 43.63 40.00 36.92 34.28 32.00 30.00
.07 50.00 44.44 40.00 36.36 33.33 30.76 28.57 26.66
.08 45.71 40.00 35.55 32.00 29.09 26.66 24.61 22.85
.09 40.00 31.28 30.00 26.66 24.00 21.81 20.00 18.46
.10 32.00 26.66 22.85 20.00 17.77 16.00 14.54 13.33
.11 20.00 16.00 13.33 11.41 10.00 8.88 8.00 7.27

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim 41.73 40.00 38.40 36.92 35.55 34.28 33.10 32.00 30.96 30.00 29.09
.03 36.00 34.28 32.72 31.30 30.00 28.80 27.69 26.6G 25.71 24.82 24.00
.035 34.87 33.17 31.62 30.22 28 9S 27.75 26.66 25.06 24.72 23.85 23.05
.04 33.68 32.00 30.47 29.09 27.82 26.66 25.60 24.61 23.70 22.85 22.06
.045 32.43 30.76 29.26 27.90 26.66 25.5:-! 24.48 23.52 22.64 21.81 21.05
.05 31.11 29.47 28.00 26.66 25.45 24.34 23.33 22.40 21.53 20.74 20.00
.06 28,23 26.66 25.26 24.00 22.85 21.81 20.86 20.00 19.20 18.46 17.77
.07 25.00 23.52 22.22 21.05 20.00 19.04 18.18 17.39 16.66 16.00 15.38
.08 21.33 20.00 18.82 17.77 16.84 16.00 15.23 14.54 13.91 13.33 12.80
.09 17.14 16.00 15.00 14.11 13.33 12.63 12.00 11.42 10.90 10.43 10.00
.10 12.30 11.42 10.65 10.00 9.41 8.88 8.42 8.00 7.61 7.27 6.95
.il 6.66 6.15 5.71 5.33 5.00 4.70 4.44 4.21 4.00 3.80 3.63

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
Skim
 TO MAKE 80 LBS. OF A 13 PER CENT BLEND.
Pounds of cream, testing 15 to 46 par cent, required in 80 lbs.

TEST 15% 16% 17% 18% 19% 20% 21% 22%

Skim 69.33
.03
• .035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
 TO MAKE 80 LBS. OF A 14 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 15% 16% 17% 18% 19% 20% 21% 22%

Skim
.03
.035
.04
.045
.05
.06
.87
.08
.09
.10
.11
:12
.13

TEST
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13

TEST
Skim
.03
.035
.04
.045
.05
.03
.07
.0&
.09
.10
.11
.12
.13
 TO MAKE 80 LBS. OF A 15 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 16% 17.% 18% 19% 20% 21% 22%

Skim 75.00
.03
.03.5
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim
.03
.035
•
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
 TO MAKE 80 LBS. OF A 16 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 17% 18% 19% 20% 21% 22%

Skim 75.28 71.10 67.36 64.00 60.94 58.17
.03 74.28 69.33 65.00 61.17 57.77 54.73
.035 74.07 68.96 64.51 60.60 57.14 54.04
.04 73.84 68.57 64.00 60.00 56.47 53.33
.045 73.60 68.14 63.45 59.35 55.75 52.57
.05 73.33 67.68 62.85 58.66 55.00 51.76
.06 72.72 66.66 61.53 57.14 53.33 50.00
.07 72.00 65.45 60.00 55.38 51.42 48.00
.08 71.11 64.00 58.18 53.33 49.23 45.71
.09 70.00 62.22 56.00 50.90 46.66 43.07
.10 e8.57 60.00 53.33 48.00 43.63 40.00
.11 66.66 55.55 50.00 44.44 40.00 36.36
.12 64.00 53.33 45.71 40.00 35.55 32.00
.13 60.00 48.00 40.00 34.28 30.00 26.66
.14 53.33 40.00 32.00 26.66 22.85 20.00
.15 40.00 36.66 20.00 16.00 13.33 11.42

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15

TEST
Skim
.03
.035
,04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
 TO MAKE 80 LBS. OF A 17 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 18% 19% 20% 21% 22%

Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10'

.11
.12
.13
.14
.15
.16

TEST
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
 TO MAKE 80 LBS. OF AN 18 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 19% 20% 21% 22%

Skim 75.78
.03
.035
.04
.04.5
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17

TEST 23% 24% 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim 62.60 59.99 57.60 55.37 53. .S2 51.42 49.64 47.99 46.44 45.00 43.62
.03 60.00 57.14 54.54 52.17 50.00 48.00 46.15 44.44 42.85 41.37 40.00
.035 59.47 56.57 53.95 51.53 49.34 47.33 45.48 43.76 42.18 40.71 39.31
.04 58.94 56.00 53.33 50.90 48.69 46.66 44.80 43.07 41.48 40.00 38.62
.045 58.36 55.37 52.67 50.23 47.99 45.94 44.08 42.34 40.74 39.27 37.90
.05 57.77 54.73 52.00 49.52 47. 2G 45.20 43.73 41.60 39.99 38.51 37.13
.06 56.47 53;33 50.52 48.00 45.71 43.63 41.73 40.00 38.40 36.92 35.55
.07 55.00 51.76 48.88 46.31 44.00 41.90 40.00 38.26 36.66 35.20 33.84
.08 53.33 50.00 47.05 44.44 42.10 . 40.00 38.09 36.36 34.78 33.33 32.00
.09 51.42 48.00 45.00 42.35 40.00 37.89 37.73 35.34 32.72 32.34 31.02
.10 49.23 45.71 42.66 40.00 37.64 35.55 33.68 32.00 30.47 29.09 27.82
.11 46.66 43.07 40.00 37.33 35.00 32.94 31.11 29.47 28.00 26.66 25.45
.12 43.63 40.00 36.92 34.28 32.00 30.00 28.23 26.66 25.26 24.00 22.85
[l3 40.00 30.36 33.33 30.76 28.57 26.66 25.00 23.52 22.22 21.05 20.00
.14 35.55 32.00 29.09 26.66 24.61 22.85 21.33 20.00 18.82 17.77 16.84
.15 30.00 26.66 24.00 21.81 20.00 18.46 17.14 16.00 15.00 14.11 13.33
.16 22.85 20.00 17.77 16.00 14.54 13.33 12.30 11.42 10.66 9.42 8.88
'l7 13.33 11.42 10.00 8.88 8.00 7.27 C.GG 6.15 5.71 5.33 5.00

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
76.00
 TO MAKE 80 LBS. OF A 20 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 21% 22%

Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19

TEST
.Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19

TEST
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
 TO MAKE 80 LBS. OF A 21 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 22%
Skim 76 35
•03 75.7S
.035 75.64
.04 75.54
.045 75.42
•05 75.28
06 75.00
•07 74.66
•08 74.28
•09 73.84
•10 73.33
•11 72.72
•12 72.00
-13 71.11
•14 70.00
•15 68.57
•16 66.66
•l? 64.00
•18 60.00
-19 53.33
-20 40.00

TEST 23%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
.20

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
 TO MAKE 80 LBS. OF A 22 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 23%
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
.20
.21
 TO MAKE 80 LBS. OF A 23 PER CENT BLEND.
Pounds of cream, testing 1 5 to 46 per cent, required in 80 lbs.

TEST
 TO MAKE 80 LBS. OF A 24 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 25% 26% 27% 28% 29% 30% 31% 32% 33%
Skim 76.80 73.83 71.08 68. .56 66.19 63.99 61.92 60.00 58.14
.03 76.35 73.03 69.98 67.20 64. 6C 62.20 59.95 57.91 55.99
.035 76.27 72.87 69.77 66.93 64.30 61.87 59.64 57.57 55.57
.04 76.19 72.69 69.56 66.55 64.00 61.50 59.24 57.13 55.16
.045 , 76.07 72.55 69.28 66.34 63.63 61.11 58.78 56.73 54.76
.05 76.00 72.34 69.08 66.08 63.32 60.80 58.45 56.28 54.27
.06 75.78 72.00 68.56 65.43 62.60 59.99 57.60 55.36 53.32
.07 75.54 71.57 68.00 64.74 61.80 59.11 56.66 54.40 52.29
.08 75.28 71.10 07.36 64.00 60.94 58.17 55.64 53.33 51.20
.09 75.00 70.58 66.66 63.15 60.00 57.14 54.54 52.17 50.00
.10 74.66 70.00 65.88 62.22 58.94 56.00 53.33 50.90 48.69
.11 74.28 69.33 65.00 01.17 57.77 54.73 52.00 49.52 47.26
.12 73.84 68.57 64.00 60.00 56.47 53.33 50.52 48.00 45.71
.13 73.33 67.68 62.85 58.66 55.00 51.76 48.88 46.31 44.00
.14 72.72 66.66 61.53 57.14 53.33 50.00 47.05 44.44 42.10
.15 72.00 65.45 60.00 55.38 51.42 48.00 45.00 42.35 40.00
.16 71.11 64.00 58.18 53.33 49.23 45.71 42.66 40.00 37.64
.17 70.00 62.22 56.00 50.90 46.66 43.07 40.00 37.33 35.00
.18 68.57 60.00 53.33 48.00 43.63 40.00 36.92 34.28 32.00
.19 66.66 55.55 50.00 44.44 40.00 36.36 33.33 30.76 28.57
.20 64.00 53.33 45.71 40.00 35.55 32.00 29.09 26.66 24.61
.21 60.00 48.00 40.00 34.28 30.00 26.66 24.00 21.81 20.00
.22 53.33 40.00 32.00 26.66 22.85 20.00 17.77 16.00 14.54
.23 40.00 36.66 20.00 16.00 13.13 11.42 10.00 8.88 8.00

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
Skim
 TO MAKE 80 LBS. OF A 25 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 26% 27% 28% 29% 30% 31% 32% 33%

Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
.20
.21
.22
.23
.24

TEST
Skim
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
.20
.21
.22
.23
.24
 TO MAKE 80 LBS. OF A 26 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 27% 28% 29% 30% 31% 32% 33%

Skim 77.00 74.27 71.71 69.32 67.08 65.00 62.98
.03 76.64 73.60 70.76 68.12 65.70 63.43 61.32
.035 76.58
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
.20
.21
.22
.23
.24
.25

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
 TO MAKE 80 LBS. OF A 27 PER CENT. BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 28% 29% 30% 31% 32% 33%

Skim 7714 74.4(3 71.99 qqcq g^ 5^ ^54^
••^3 76.80 73.83 71.08 68.56 66.19 63.99
•035 76.73 73.71 70.92 68.37 66.00 63.70
•0* 76.64 73.60 70.76 68.12 65.70 63.43
•0^5 76.58 73.46 70.57 67.90 65.46 63.19
•05 76.46 73.31 70.40 67.68 65.16 62.84
•06 76.35 73.03 69.98 67.20 64.60 62.20
•0'^
76.14 72.69 69.56 66.55 64.00 61.50
•08 • 76.00 72.34 69.08 66.08 63.32 60.80
•09 75.78 72.00 68.56 65.43 62.60 59.99
•^0 75.54 71.57 68.00 64.74 61.80 59.11
•11 75.28 71.10 67.36 64.00 60.94 58.17
•12 75.00 70.58 66.66 63.15 60.00 57.14
•13 74.66 70.00 65.88 62.22 58.94 56.00
I'* 74.28 69.33 65.00 61.17 57.77 54.73
•15 73.84 68.57 64.00 60.00 56.47 53.33
•16 73.33 67.68 62.85 58.66 55.00 51.76
•1'^
72.22 66.66 61.53 57.14 53.33 50.00
•18 72.00 65.45 60.00 55.38 51.42 48.00
•19 71.11 64.00 58.18 53.33 49.23 45.71
•20 70.00 62.22 56.00 50.90 46.66 43.07
•21 68.57 60.00 53.33 48.00 43.33 40.00
•22 66.66 55.55 50.00 44.44 40.00 36.36
•23 64.00 53.33 45.71 40.00 35.55 32.00
•24 60.00 48.00 40.00 34.28 30.00 26.66
•25 . 53.33 40.00 32.00 26.66 22.85 20.00
•26 40.00 36.66 20.00 16.00 13.33 11.42

TEST 34% 35% 36% 37% 38% 399/^ 40% 41% 42% 43% 44% 45%
Skim
 TO MAKE 80 LBS. OF A 28 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 29% 30% 31% 32% 33%

Skim 77.22
.03
;035
.04
.045
.05
.06
•.07

:08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
.20
.21
.22
.23
-
.24 .

.25
.26
.27

TEST 34% 35% 36% 37% 38% 39% 40% 41% 42% 43% 44% 45%
 TO MAKE 80 LBS. OF A 29 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 30% 31% 32% 33%

Skim 77.32
.03
.035
.04
.045
.05
.06
.07
.08
.09
.10
.11
.12
.13
.14
.15
.16
.17
.18
.19
.20
.21
.22
.23
.24
.25.
.26
.27
.28
 TO MAKE 80 LBS. OF A 30 PER CENT BLEND.
Pounds of cream, testing 15 to 46 per cent, required in 80 lbs.

TEST 31% 32% 33%

Skim 77.40
.03
.035
.04
.04.5
.05
.00
.07
.08
.09
.10
.11
.12
.13
.14
.l.T

.16
.17
.18
.19
.20
.21
.22
.23
.24
.25
.26
.27
.28
.29
 MILK STANDARDIZATION TABLES.

The following tables are for standardizing milk to S'^'r, 3.5% and 4%.

In these tables 8 is the highest per cent used. However, any per cent of cream
can be used; because, as the milk and cream tables are connected by 8'', the S'^f
blend can be used in connection with the milk tables.

The method of applying these tables is the same as given for the cream tables.

TO STANDARDIZE 80 LBS. AT 3 PER CENT.

No. of pounds of the hifher test milk required in 80 lbs.

TEST
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