542 MANUAL OF MILK PRODUCTS 



MODIFICATION TABLE FOR USE IN MAKING APPROXIMATELY 

 A GALLON OF ICE CREAM 



Showing the approximate amounts of cream and skim-milk 

 needed to obtain 4 Ib. of fluid cream before freezing of desired 

 grades. The figures are stated as POUNDS or PINTS. 



Quality desired 12% 15% 18% 20% 22% 25% 



NOTE. This table may be used as follows : A 20% cream is to be 

 frozen. One has a 35% cream on hand as well as skim-milk (whole 

 milk may be used instead and the ice cream be none the worse and 

 probably a good deal the better for it, if it is not made over-rich). 

 One follows the perpendicular column headed 20% downwards until 

 the point is reached which is on the horizontal line bearing the title 



