ICE-CREAM FACTORIES 181 



butter fat. Then the 45 pounds of cream must contain 

 7.49 pounds of fat or (7.49 divided by 45 times 100) 16.6 

 per cent of fat. 



Every ice-cream factory should standardize the cream. 

 The range between the minimum per cent of fat (usually 

 specified by law) and the maximum per cent of fat de- 

 sirable is rather narrow. 



