204 MANAGEMENT OF DAIRY PLANTS 



It will be noted from the foregoing formulas that the dif- 

 ference in the cost of the cream made a difference of 15.6 cents 

 per gallon of the finished product. The difference in cost of 

 vanilla made a difference of 1.6 cents per gallon of ice cream. 

 The cost of gelatin does not affect the final cost to a great ex- 

 tent, as it is comparatively cheap, and if the cheaper grades are 

 used it will require greater quantities in order to accomplish 

 the same result. 



I. Cream. The cream is the most important ingredient 

 of ice cream. By reducing the richness of cream from 20 to 

 19 per cent in formula No. i, the cost of the ice cream was 

 reduced 2.1 cents per gallon. The reduction would in reality 

 be a trifle less, as a decrease in fat content of the original cream 

 would slightly decrease the yield of ice cream. It is evident that 

 the uniformity of the fat content of the original cream is essen- 

 tial not merely for the purpose of producing an ice cream of 

 uniform quality, but also for the purpose of controlling the cost 

 of the finished product. 



The richness of the cream should be determined by testing it 

 for butter fat and if not of proper richness it should be standard- 

 ized. It is often taken for granted that cream skimmed with 

 the same centrifugal separator is of uniform richness and that 

 testing and standardizing of such cream is unnecessary. This 

 does not coincide with modern teaching, as it has been found 

 that cream produced by the same separator may readily vary as 

 much as 5 per cent in fat content fron one skimming to another, 

 even though the cream screw may be left unchanged. 



i. Standardization of Cream. By standardization of cream 

 the manufacturer is not merely controlling the cost of cream 

 required, but is furthermore in a position to manufacture a 

 uniform product which is essential to the successful marketing 

 thereof. 



A. Reducing the Richness of Cream with Skim Milk. In 

 that instance the cream to be standardized contains the entire 

 amount of fat which the standardized cream will contain. 

 Therefore the number of pounds of original cream multiplied by 

 the number representing the test of same divided by the num- 



