8 BULLETIN 1123, U. S. DEPARTMENT OF AGRICULTURE. 



the difference between 126 pounds and 102.3 pounds by the per 

 cent of fat in the sixth lot, thus: 



126.0- (28 + 19.6 + 23 + 17.9+13.8) =23.6. 

 23.6 -f- 0.40 =59.0 pounds of 40 per cent cream. 



Siveetened condensed skim milk. — The amount of sweetened con- 

 densed skim milk that can be used is limited by the amount of sugar 

 it will add to the mix. Dividing the amount of sugar needed in the 

 mix by the per cent of sugar in the sweetened condensed skim milk 

 will give the amount of this milk that can be used, thus : 



101^0.40=252.5 pounds of sweetened condensed skim milk. 



Granulated sugar. — Since the required amount of sugar is added 

 with the sweetened condensed milk, no granulated sugar is needed. 



Skim-miTk powder. — The amount of skim-milk powder is determined 

 by subtracting the sum of the milk solids not fat added by the cream ^ 

 and the condensed milk from the total amount required and adding 

 5 per cent,^ thus: 



126 -(28.8 + 63) =34.2. 

 34.2+ (34.2x0.05) =35.9. 



Water. — The required amount of solid constituents having been 

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

 the total amount of the 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 has been done the ingredients are proportioned by 

 careful weighing. The mix is then ready to be pasteurized and 

 homogenized. 



EXAMPLE 5. 



Give the proportions for 220 gallons of a frozen product testing 

 approximately 10 per cent fat, 14 per cent sugar, 10 per cent milk 

 solids not fat, and 0.5 per cent gelatm. The weight of the product 

 desired is 4.5 pounds per gallon. 



Stock on hand: Sugar; gelatin; cream, 33 per cent; condensed 

 milk testing 10 per cent fat and 22 per cent milk solids not fat; and 

 whole milk testing 3,6 per cent fat. 



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

 the amomit of cream used and the amount of fat it contains by 0.093. 



7 Skim-mUk; powder contains, on an average, 3.5 per cent moisture and 1.5 per cent fat; consequently 

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



