PROPORTIONING THE INGREDIENTS FOR ICE CREAM. 5 



by the difference between the sum of the milk solids not fat added 

 by the cream ^ and condensed milk and the total amount required 

 plus 5 per cent.^ For instance: 



225- (22 + 30 + 151) =22. 

 22+ (0.05X22) =23.1. 



Water. — The required amount of solid constituents having been 

 provided, the amount of water needed will be the difference between 

 the total amount of mix required and the sum of the ingredients 

 used. 



The accuracy of the calculations can be ascertained by comparing 

 the sum of the figures in each column with the stipulated amounts 

 placed at the top of each column. 



When this is done, the ingredients are proportioned by careful 

 weighing. The mix is then ready to be pasteurized and homo- 

 genized. 



EXAMPLE 3. 



Give the proportions for 350 gallons of frozen product testing ap- 

 proximately 9 per cent fat, 14 per cent sugar, 12 per cent milk solids 

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

 sired is 5 pounds per gallon. 



Stock on hand: Sugar; gelatin; 150 pounds of 28 per cent cream, 

 480 pounds of 34 per cent cream; skim milk; and 900 pounds of con- 

 densed skim milk, unsweetened. 



Table 3. — Illustration of Example S. 



Total 

 pounds 

 desired, 



1,750. 



Pounds. 

 245.0 

 87.5 

 150.0 

 340.0 

 397.0 

 530.0 



1,749.5 



Ingredients and composition. 



Cane sugar 



Gelatin, solution, 10 per cent 



Cream, 28 per cent 



Cream, 34 per cent 



Skim milk, 9 per cent 



Condensed skim milk, 27 per cent. 



Constituents furnished. 



Fat (9 per 

 cent, 157.6 

 pounds). 



Pounds. 



42.0 

 115.6 



157.6 



Sugar (14 



per cent,245 



pounds) 



Pounds. 

 245 



245 



Milk soUds 



not fat (12 



pereent,210 



pounds). 



10.0 

 20.8 

 35.8 

 143.0 



209.6 



Gelatin 

 (0.5 per 

 cent, 8.75 

 pounds). 



Pounds. 



METHOD OF CALCULATING THE INGREDIENTS. 



The calculations necessary in determining the proportions are as 

 follows (consider the ingredients as they are listed) : 



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

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



Gelatin. — The amount of gelatin solution is determined by moving 

 the decimal point one place to the right, since the solution is a 10 per 

 cent mixture. 



2 The amount of milk soUds 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 solids not fat in 

 the milk serum). 



3 SMm-milk powder contains on an average 3.5 i>er cent moisture and 1.5 per cent fat; consequently an 

 allowance of 5 per cent is made in balancing the milk soUds not fat. 



