THIRTEENTH ANNUAL YEAR BOOK— PART X 543 



A rule that can be followed to determine the percentage of cream 

 which must be used in order to conform to the standard, is as follows: 

 Multiply the weight of the mix bj^ the percentage of butter fat desired 

 in the ice-cream and divide this by the number of pounds of cream 

 used in the mix. To illustrate — suppose the mix consisted of 44 

 pounds of cream, 8 pounds of sugar, 4 ounces of filler, and four ounces 

 of flavor, making a total weight of 52.5 pounds for the mix. In order 

 to be on the safe side, at least a 12.5 per cent ice-cream should be 

 made. 



52. 5x. 125 = 6. 56=pounds of butter fat which must be contained in the 

 mix, or pounds of fat in the original cream. By dividing 6.56 by 44 

 we get .149 or 14.9 per cent, the test of the cream which must be 

 ased in the mix to give a 12.5 per cent ice-cream. 



A large number of the makers visited bought their cream by the 

 gallon and were paying prices equivalent to 41 to 5 5 cents per pound 

 butter fat. This cream was bought on the supposition that it tested 

 18 to 24 per cent. In a great many instances the test fell considerably 

 below these marks. From these observations, it seems that buying 

 cream by the gallon unnecessarily increases the cost of manufacture 

 since sweet cream could be had very generally over the state at prices 

 ranging from two to ten cents above market quotation for butter to 

 4 cents per pound butter fat. Where butter fat was bought, 4 cents 

 was the highest price paid. 



Several makers in making up their ice-cream used these supposed 

 tests as a basis in standardizing their cream and were surprised that 

 their ice-cream did not test as much as they had thought. From this, 

 we- are led to believe that ice-cream makers who have been buying 

 cream by the gallon would do well to pay by the test. 



By standardizing the cream for ice-cream making the guess work 

 can be eliminated and by paying for cream by the test the cost of 

 manufacture should be reduced. 



COW TESTING. 



The yearly test of the dairy cow has increased in popularity during 

 the past year, and we are beginning to realize that it is through the 

 individual that we must build the foundation for more and better 

 dairy animals. It is pleasing to report that during the past month a 

 number of cows in different parts of the state have finished records of 

 600 to 650 pounds of butter fat for the year. W. W. Marsh of Water- 

 loo, Iowa, has again continued his offering of $1,000.00 for yearly tests 

 to be conducted by the Iowa State College under the supervision of the 

 Iowa Cow Culture Club. This year there are 75 cows entered in the 

 test. 



BOOST FOR BETTER QUALITY. 



Each year we become more impressed with the fact that health 

 is largely governed by the quality of the food we eat. Both milk and 

 cream are consumed in a raw state and no articles of our diet are such 

 harbingers of disease producing bacteria if exposed to them at a low 



