Table III. Method Of Calculating Whey Mixtures From The Card

The percentages of fats, proteids, and lime-water are calculated by the card. Three-fourths (¾) of the proteid in the formula chosen will be caseinogen, and one-fourth (¼) whey proteids. that is,

Formulae calling for 0.25 proteid give approximately 0.20 caseinogen.

" " " 0.50 " " ' " 0.40 "

« " " 0.75 " " " 0.50 "

" " " 1.00 " " " 0.75 "

" " " 1.25 " " " 1.00 "

" " " 1.50 " " " 1.20 "

To calculate the additional amount of whey needed to make the desired whey-proteid percentage,

Let W = number of ounces of whey needed.

" Y=percentage of whey proteid desired.

" P=proteid percentage in the card formula.

" Q = total number of ounces of mixture.

Then(r)W=Q [y P/4].

The maximum in the percentage of whey proteids in any formula is obtained when all the watery diluent is replaced by whey. To calculate the sugar required beyond that contributed by the cream, milk, and whey, Let S=percentage of sugar desired. " L=number of measures, or level tablespoonfuls, of sugar to be added. " Z = sugar percentage as given in last column of feeding card.

Then(2) L = Q (S -Z)-5W /40

Example: Fat 4.00, sugar 7.00, whey proteid 0.90, caseinogen 0.75, lime-water 5.00. Amount, 20 oz. Solution: Formula 23 gives 0.75 caseinogen. Use 16% cream.

Cream = 5 ounces.

Fat-free milk = 1 "

Whey =20 [0.90-100 /4] =13

Lime-water = 1 "

20(7-1.42)-5X13 ,

Milk sugar = 40 =1.16 (1 1/16) measures.

Table IV. Caloric Value Of Formulae Given On Card