142 DAIRY TECHNOLOGY 



medium richness. A large dish of exceedingly rich ice 

 cream is likely to cause indigestion, and a smaller quantity 

 of it is consumed. Insufficient fat in the cream, unless an 

 excess of filler is used, produces a coarse granular icy tex- 

 ture, which is not desirable, and a lower overrun is also ob- 

 tained from such cream. From a health standpoint ice 

 cream containing about fourteen per cent of fat is prefer- 

 able. From such cream, good palatable ice cream having a 

 desirable body can be obtained. A proper overrun can also 

 be obtained from cream of this richness. 



From the manufacturer's standpoint, a low fat content 

 may seem desirable. At places where ice cream is sold 

 without the maker's name being known, and without legal 

 restrictions, we find ice cream containing as low as four to 

 six per cent of fat. This is commonly known as circus or 

 picnic ice cream. However, the manufacturer trjang to 

 establish a favorable market for his goods must produce 

 the best possible quality. 



National and some state laws specify that ice cream shall 

 contain a certain per cent of butter fat, usually fourteen 

 per cent. 



