Conversion of Fat content with Whole Milk and Whipping Cream ?

[nilo_669]

   Hi Everyone,  I am confused on converting a Cream cheese from a whole Buffalo milk  with Cream 35% fat content .
   
    How much Buffalo milk added to cream 35% fat to achieve a cream cheese of 30% fat content .

  I need an equation for this, given that Buffalo milk has a Fat content of 7.5 %

   How can you achieve a Cream Cheese that called is Double Cream and Triple Cream , whereas double cream is 60% fat and Triple is 75% fat content. Im really confused..............

              I was thinking that a liter of Buffalo Milk 7.5% fat content added to 1 liter Cream 35% fat content= 42.5% Buffalo milk cream

   So if i would like a 30% fat content . 

Would appreciate if anyone can solve this.

[smilingcalico]

Wow, good question.  I suck at math, so can't answer definitively, however lets look at this a little.  The purpose of cheesemaking is to preserve milk.  Part of this occurs by removing whey.  For a soft or fresh cheese, it takes roughly 8 pounds of milk to make a pound to a pound and a half of cheese.  So, by reducing the amount of liquid which counted towards the original percentage, now the fat is increased by virtue of having reduced the sum total.  At least that's my logic here, flawed as it may be.  Does that make sense?

[MrsKK]

"I was thinking that a liter of Buffalo Milk 7.5% fat content added to 1 liter Cream 35% fat content= 42.5% Buffalo milk cream"

No, you have 2 liters of 21.25% butterfat content.  1 liter at 7.5% plus 1 liter at 35%, divide the fat % by 2 to come up with the answer.  It took me a bit to understand, as well.

If you use 3 liters of 35% and one liter of 7.5%, it would be total fat of 112.5, divided by 4 equals overall butterfat of 28.125%, so close.

[nilo_669]

Thanks for the reply MrsKK and SmilingCalico,   

           So as not to confuse the process , my question is How much fat content is a Whole milk Buffalo Cheese let say a Cottage cheese? When a Whole Buffalo milk is 7.5% fat content.  I've been reading a lot lately and this is where it starts to be very confusing,it says that you can increase and decrease a fat content % of a whole milk .How did they come up with a 18%, 30%,35%, 48% , 60% 75% wherein 18% is half and half , 60% is a double cream and 75% is a triple cream ,  Up to what extent? If you skim a liter of a whole buffalo milk which has a 7.5% fat content up to what % of fat content will you achieve?  My goal is to arrive at a 30%fat content buffalo cream cheese which is mixing whole buffalo milk and cream . 30% fat content is a standard cream cheese, but if you use cream whose quantity is higher than whole milk it falls at a triple cream category.

             Sailor , Deejay any solutions?