400 IOWA DEPARTMENT OF AGRICULTURE 



ered a luxury it is now almost a necessity, and where once manu- 

 factured in a wholesale way only in the larger cities, is now so man- 

 ufactured in nearly every city and hamlet in this and other states. 



The increased consumption and manufacture of ice cream has led 

 the department to take two steps: First — The adoption of an ice 

 cream standard; Second — Furnishing assistance to those starting 

 in the manufacture of ice cream and to those who wish to improve 

 their product. 



Our assistant has found in the work he has done so far with the 

 ice cream makers that there are several respects in which the 

 makers could improve their methods in order to secure uniformity 

 of product and decrease the cost of production. The cream used 

 in ice cream should be of known richness or per cent, consequently 

 all of the cream should be standardized, for only through using 

 cream of uniform standard can uniformity be secured in the fin- 

 ished product. Not only to secure uniformity of product, but to put 

 the maker on the safe side of the ice cream standard should the raw 

 cream be standardized. It also enables the manufacturer to know 

 to the cent what the cost of the raw materials is. 



A simple method for standardizing and one that can be applied 

 by any maker is the "Square Method." It can be applied to any 

 problem which may come up. For example, the cream you wish 

 to standardize tests 39 per cent and the milk on hand tests 3.7 per 

 cent., how much cream and how much milk will it be necessary to 

 mix in order to get a 20 per cent cream ? 



39 16.3 



20 

 3.7 19. 



In the center of the square place the per cent, to which it is de- 

 sired to standardize, at the upper left hand corner place the figure 

 representing the richness of the cream used, and at the lower left 

 hand corner place the per cent, of fat in the milk. In order to get 

 the amount of each to use in standardizing, all that is necessary to 

 do in order to get the proportions is to simply subtract the 20 from 

 the 39 giving 19, or the parts of milk necessary to use, and from 

 20 subtract 3.7 leaving 16.3, the number of parts of cream to use 

 with 19 parts of milk. From this we see that in order to produce 

 20 per cent cream from 39 per cent cream and 3.7 per cent milk, it 

 is necessary to use for every 16.3 pounds of cream, 19 pounds of 

 milk, giving a total of 35.3 pounds of 20 per cent cream. 



