Calculation for milk standardization: Pearson square method
The desired percentage of butterfat is written in the centre of the square and, in the two left-hand corners, the percentages of butterfat in the available ingredients.
0 percent is the fat content of the skimmed milk.
3.9 percent is the fat content of the milk received. Substraction along the diagonals will give two values representing, respectively, the amounts of the ingredients to be used.
Thus by blending 2.6 litres of milk with a 3.9 percent fat content and 1.3 litres of skimmed milk with zero fat content, 3.9 litres of milk with a 2.6 percent fat content is obtained.
Assuming reception of 384 litres of milk on 17 February, with an average fat content of 3.9 percent, it would be necessary to skim:
A hand-operated separator with an hourly capacity of 60–200 litres may be used for milk standardization.
Approximately 100 litres of milk (98 litres, to be exact) are skimmed to provide 16 litres of cream, as shown in the above illustration.
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