It is of vital importance that a farmer or dairy processor have access to the precise amount of milk and cream that go through their facility. Cream takes a very high price on the open market and even slightly wrong calculations can cost the processor thousands over the course of a month. In the same vein it is important that they can calculate the remaining milk after the cream is taken off. The following calculation will help. Theoretically: 1000 liters of milk(this is the volume that you start off with) 40% fat in resulting cream (this is the % of fat in the cream taken off, you can substitute it with the fat 5 of your cream) Problem 1: What volume of milk remains when I take 3.8% butterfat milk down to 3.3%?(FULL CREAM) 3.8% - 3.3% = 0.5% 0.5% x 1000 liters = 500 parts of Fat removed 500 parts 40% cream = 12.5 Liters of cream 1000 - 12.5 = 987.5 liters milk remaining Problem 2: What volume of milk remains when I take 3.8% butterfat milk down to 2%?(LOW FAT) 3.8% - 2% = 1.8 1.8 x 1000 = 1800 1800 40 = 45 1000 - 45 = 955 liters of milk remaining Problem 3: What volume of milk remains when I skim milk completely? 3.8% - 0% = 3.8% 3.8% x 1000 liters = 3800 parts of Fat removed 3800 parts 40% cream = 95 liters of cream 1000 - 95 = 905 liters of milk remaining |
