ICE CREAM MAKING 169 
LACTO. 
This is a frozen sour skim-milk product* which has 
proved very popular. The skim-milk for lacto is pre- 
pared in the same manner as for starter. Indeed a 
first class starter furnishes the best milk for this prod- 
uct. The following are a few of the formulas used 
for making lacto: 
Cherry Lacto: 3 gallons lacto milk, 9 pounds sugar, 
12 eggs, I quart of cherry juice or concentrated cherry 
syrup, 1% pints lemon juice. 
Orange Lacto: 3 gallons lacto milk, 11 pounds sugar, 
12 eggs, 214 quarts orange juice, 1% pints lemon juice. 
Grape Lacto: 3 gallons lacto milk, g pounds sugar, 
I2 eges, I quart grape juice, 114 pints lemon juice. 
In making up the mixture for the different formulas 
the following procedure is recommended: 
The sugar is first dissolved in the lacto milk. The 
eggs are then prepared. The whites and yolks are kept 
in separate containers and each lot is beaten with an egg 
beater. Both the yolks and whites are then added to 
the milk. The mixture is thoroughly stirred and strained 
through a fine wire gauze. The fruit juices are added 
last. If there is any indication of the juices precipitat- 
ing the casein, they should be left out until the mixture 
has begun to freeze, when they may be added. The 
freezer is now run until it turns with difficulty, when 
the paddle is removed. The brine is removed and the 
freezer repacked with ice and salt and left for an hour 
before the contents are served. 
Buttermilk has not proven very satisfactory for mak- 
ing a high quality lacto. 
*Bulletin No. 118, lowa Experiment Station. 
