ICE-CHEAM AND ICES 641 



"The percentage of milk-fat in the finished ice-cream maj^ be 

 calculated from the total weight of materials and weight of fat 

 entering the batch, or it may be obtained by the analysis of the 

 finished product. 



"In determining the percentage of fat by calculation it is 

 necessary to know the weight of each material entering the batch. 

 The weights of cream may be calculated from the following table : 



APPROXIMATE WEIGHT OF ONE GALLON OF CREAM ACCORDING TO PERCENTAGE 



OF MILK-FAT 



Per cent. Weight m lbs. Per cent. Weight in lbs. Per cent. Weight in lbs. 



10 8.45 24 S.34 38 8 09 



11 8.45 25 8.34 39 8 07 



12 8.44 26 8.33 40 8 06 



13 8.44 27 .S 32 41 8 03 



14 8.43 28 8 31 42 7 98 



15 8.43 29 8 30 43 7.95 



16 8.42 30 .8 29 44 7.93 



17 8.42 31 s 27 45 7.92 



18 8.41 32 .y 2,1 46 7 91 



19 8.41 33 8.22 47 7.90 



20 8.40 34 8 18 48 7.89 



21 8.39 33 8.16 49 7.88 



22 8.37 36 8.14 50 7.87 



23 8.36 37 8.12 



"For the purposes of calculation the following weights per 

 gallon may be used: 



"Milk 8.6 lbs., skimmed milk 8.7 lbs., 8 per cent, superheated 

 bulk condensed 9.2 lbs., 12 per cent, condensed 9.15 lbs., 14 per 

 cent, condensed 9.45 lbs. 



"Calculation. — (a) Multiply the weight in pounds of each ma- 

 terial containing milk-fat used in the batch by the percentage of 

 milk-fat that it contains. 



"(h) Add together the weights of materials entering the batch. 

 This sum is the total weight of the batch. 



"(c) Now add together the figures obtained in paragraph (a) 

 above, and divide this sum by the total weight of the batch. The 

 result is the percentage of milk-fat that the ice-cream will contain 

 providing that the batch has been uniformly mixed. 



"Therefore the ice-cream will contain 10.6 per cent, of milk- 

 fat." 



The preparation of a sample of ice-cream for the fat test should 



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