PROFITS FROM MANUFACTURE OF ICE CREAM 20S 



ber representing the desired richness gives the amount of 

 standardized cream produced. 



Example i: 



Reduce the richness of 80 pounds of 30 per cent cream to 

 20 per cent by addition of skim milk. 



80 X 30/20 =120 pounds of 20 per cent cream. 

 120 — 80 = 40 pounds of skim milk required. 



When a given amount of standardized cream is desired, using 

 skim milk for reducing, then the pounds of original cream used 

 are equal to the number representing pounds of standardized 

 cream multiplied by the number representing the richness of 

 the standardized cream, dividing the product by the figure 

 representing the richness of the original cream. 



Example 2: 



Prepare 300 pounds of 20 per cent cream from 30 per cent 

 cream and skim milk. 



300 X 20/30 = 200 pounds of 30 per cent cream required. 



300 — 200 = 100 pounds of skim milk required. 



B. Reducing the Richness of Cream with Whole Milk. — The 

 following method by Pearson is easy and accurate for deter- 

 mining the quantity of milk or thin cream that must be added to 

 a rich cream to produce a cream of required richness or fat 

 content: 



Draw a square and write at the two left-hand corners the 

 percentages of fat in the fluids to be mixed, and in the center 

 place the required percentage. At the upper right-hand cor- 

 ner put the number which represents the difference between 

 the two numbers standing in line with it, i. e., the number in 

 the center and the one at the lower left-hand comer. At the 

 lower right-hand corner put the number that represents the 

 difference between the two numbers in line with it. Now let 

 the upper right-hand number refer to the upper left and the 

 lower right-hand to the lower left, then the two right-hand 

 numbers show the relative quantities of the fluids represented 

 at the left-hand corners that must be combined to give a fluid 

 of the desired standard which is represented in the center. 



