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Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.

Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors. Correct Answer 75%

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Related Questions

Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?
Skim milk is prepared by the removal of some of the fat from whole milk. This skim milk is found to contain 90.5% water, 3.5% protein, 5.1% carbohydrate, 0.1% fat and 0.8% ash. If the original milk contained 4.5% fat, Calculate its composition assuming that fat only was removed to make the skim milk and that there are no losses in processing.
In the past, consumers would rarely walk into an ice cream store and order low-fat ice cream. But that isn't the case today. An increasing health consciousness combined with a much bigger selection of tasty low-fat foods in all categories has made low-fat ice cream a very profitable item for ice cream store owners.
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A milk seller bought certain quantity of pure milk. He first sold 20 litres of pure milk. He added 20 litres of water to the remaining quantity of milk. He then sold 20 litres of the milk water mixture and added 20 litres of water to the mixture. He again sold 20 litres of this milk water mixture and added 20 litres of water to the mixture. Now, the ratio of milk to water is 8 : 19. How much quantity of pure milk in litres did he buy in the first place?
If a dairy mixes cow’s milk which contains 10% fat with buffalo’s milk which contains 20% fat, then the resulting mixture has fat (120/7) % of fat. In what ratio was the cow’s milk mixed with buffalo’s milk?
If a dairy mixes cow's milk which contains 10% fat with buffalo's milk which contains 20% fat, then the resulting mixture has fat (120/7)% of fat. What ratiowas the cow's milk mixed with buffalo's milk?
If 35,000kg of whole milk containing 4% fat is to be separated in a 6 hour period into skim milk with 0.45% fat and cream with 45% fat, what are the flow rates of the two output streams from a continuous centrifuge which accomplishes this separation? (Basis 1 hour’s flow of whole milk.)
In the following question given below are some statements followed by some conclusions. Taking the given statements to be true even if they seem to be at variance from commonly known facts, read all the conclusions and then decide which of the given conclusion logically follows the given statements. Statements: I. No butter is a cheese. II. No cheese is a cream. III. All cream are milk. Conclusions: I. Some butter are cheese. II. Some cream are milk. III. Some milk are cream. 
In mixture A of milk and water, milk is 40 liters more than water in it and quantity of milk and water in mixture B of milk and water is same. Mixtures A and B are mixed in the ratio 5 ∶ 3 to form mixture C in which milk becomes three times of quantity of water, then what is the difference between milk and water in mixture C?
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?