. Creme computator& ready reckoner. . Vorwort H E Einführung von Prof. Babcock die wissenschaftlichen, jedoch "Einfach, Mittel zur Bestimmung des genauen Betrags der Butter Fett in der Milch und Rahm hat bis in die Gegenwart sen- Methode des Verkaufens Creme auf einem Standard Basis geführt. Verschiedene Städte und Staaten unserer Länder haben Gesetze verschiedene Regeln und Vorschriften für die Per-centage von Butterfett, die sowohl die Milch und Rahm enthalten muss. Moderne Molkereien und Molkereien sind alle mit erweiterten bedeutet für den Umgang mit Milch und Sahne, vor allem diejenigen, die skimming Stationen in einem Abstand von Th geliefert

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. Cream computator & ready reckoner. . PREFACE H E introduction of Prof. Babcock's scientific, yet "simple, means of determining the exact amount of Butter Fat in Milk and Cream has led to the present sen- sible method of selling cream on a standard basis. Various cities and states of our country have enacted different rules and regulations governing the per- centage of butter fat which both the milk and cream must contain. Modern dairies and creameries are all supplied with advanced means for handling milk and cream, especially those which have skimming stations at a distance from the main creamery. These run their cream through the separator as thick as possible, to save freight and other expenses, and often when such cream reaches the creamery there is a demand for a cream of a lower percentage, or one containing less butter fat. Hitherto it has been mostly a matter of guess work, on the part of those desiring to reduce the weight or percentage, how to tell the correct amount of cream to use, or how much mdk of a given standard of butter fat to add to such a cream to reduce it to the standard that is required. In condensing and evaporating plants, where cream has been evaporated too much and must be reduced, the amount of milk to be used is more or less a matter of con- jecture, so that after the reduction has been made the cream has to be tested again by the Babcoc'k test to see if the proper amount of butter fat is in the cream. Usually it is either in excess or too low, thus entailing a loss of time, money and patience. These tables have been devised to overcome this trouble and to correct these errors, as well as to save the dairymen, creamerymen, evaporators of milk and cream, ice cream and cheese manufacturers the trouble of having to figure out the actual amount of milk needed and to do away with all uncertainty and guess work. They are based on scientific data and figured out in cubic centimeters, (figures in red) for those working on the metric

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• bookcentury1900
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• bookyear1900