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The Calculation of Fat Corrected Milk by Means of a Nomograph Chart

Nevada Agricultural Experiment Station, Reno, Nevada

ABSTRACT

It has recently been pointed out by A. E. Perkins¹ that the reduction of weights of milk of varying fat content to a uniform fat-corrected basis has a number of advantages. It is, therefore, not necessary to discuss again the uses which may be made of this procedure.

Gaines formula for making this correction is as follows:
in which FCM=weight of fat corrected milk, M=weight of milk and F=weight of fat. The weight of the fat is obtained by multiplying the weight of the milk by the percentage of fat.

Professor Perkins has shown that the time required to make calculations may be considerably shortened by multiplying the pounds of milk by a factor which is dependent on the percentage of fat in the milk.

The problem may also be quickly solved without any mathematical computation by using the accompanying nomograph chart. Problems are solved by laying a ruler, or other straight edge, from the pounds of milk in the right-hand scale to the percentage of fat in the left-hand scale and reading the answer in the center scale.

¹ Perkins, A. E. A Simplified Procedure for Calculating Weights of Milk to Their Energy Equivalent in Milk of Different Fat Content in Accordance with the Gaines Formula. JOUR. DAIRY SCI. 20: 129–132. 1937.