PROPORTIOlirilSrG THE INGREDIENTS FOR ICE CREAM. 

 Table 1. — Illustration of Example 1 . 



Total pounds 



desired 

 <5X 350= 1,750). 



Pounds. 



245.0 

 150.0 

 492.5 

 862.5 



1, 750. 



Ingredients and composition. 



Sugar 



Cream, 28 per cent 



Cream, 43 per cent 



Skim milk, 9 per cent . 



Constituents furnished. 



Fats 



(14.5 per 



cent, 253.75 



pounds). 



Pounds. 



42.00 

 211: 77 



253. 77 



Sugar 



(14 per 



cent, 245 



pounds). 



Pounds. 



245 



245 



Milk 



solids not 



fat (6.5 per 



cent, 113.7 



pounds). 



Pounds. 



110.0 



126.1 



77.6 



1 The amount of milk solids not fat in the cream is determined by multiplying the difference between the 

 amount of cream used and the amount of fat it contains by 0.093 (the amount of milk sohds not fat in the 

 nulk serum). 



2 The amount of milk solids not fat in the mix is normal, i. e., the amount resulting from the use of sugar, 

 cream, and whole or skim milk; consequently the figures given in this example are simply to explain a 

 procedure that is apphcable to the use of other milk products, such as butter, condensed milk, etc. , and 

 are not intended to satisfy the particular requirement of 6.5 per cent, which may vary according to the 

 mUk-solids-not-fat content of the skim milk. 



METHOD OF CALCULATING THE INGREDIENTS. 



The calculations necessary in determining the proportions of the 

 ingredients to be used are as follows (consider the ingredients as 

 they are listed) : 



Sugar. — The amount of sugar is the same as the amount calcu- 

 lated for the mix, since there is no cane sugar in the other ingredients. 



Cream {28 'per cent). — The 150 pounds of 28 per cent cream does 

 not contain more fat than is needed; hence the entire amount can 

 be used. 



Cream (43 per cent). — The amount of 43 per cent cream can be 

 determined by subtracting the amount of fat added by the 150 

 pounds of 28 per cent cream from the total amount required and 

 dividing the remainder by 0.43, thus: 



253.77-42 = 211.77. 



211.77^0.43=492.5 pounds of 43 per cent cream. 



SMm milk. — From this ingredient will come the remainder of the 

 constituents (milk solids not fat) of the mix. The amount required 

 will be the difference between the amount of ingredients already 

 used and the total (1,750) pounds required. For instance, 1,750 — 

 (245 + 150 + 492.5) =862.5 pounds of skim milk. 



EXAMPLE 2. 



Give the proportions for 500 gallons of ice cream testing approxi- 

 mately 14.5 per cent fat, 13 per cent sugar, 9 per cent milk solids 

 not fat, and 0.5 per cent gelatin. The weight of the ice cream de- 

 sired is 5 pounds per gallon. 



Stock on hand: Sugar; gelatin; 342 pounds of 30.5 per cent cream; 

 1,608 pounds of 38 per cent cream; 720 pounds of sweetened con- 

 densed milk containing 8.2 per cent fat, 42 per cent sugar, and 21 

 per cent milk solids not fat; and skim-milk powder. 



