176 DAIRY TECHNOLOGY 



This ice cream that costs 34 cents per gallon to make, 

 sells at 80 cents per gallon. The fat content of the above 

 gallon of ice cream is .846 pound. The materials other 

 than the cream cost 10.3 cents; hence 69.7 cents was 

 received for the .846 pound of fat, or 82.4 cents per pound. 



This pound of fat would have made about 1.2 pounds of 

 butter which, at 25 cents per pound, would have brought 

 30 cents. This shows a difference of 52.4 cents per pound 

 of fat in favor of ice-cream making. Making allowance 

 for possible losses on ice cream, this product should, under 

 favorable conditions, net about twice as much per pound 

 of fat as butter. This cost will vary under different con- 

 ditions. 



Many local creameries have made ice cream during 

 the past few summers and have made a success of this 

 side line; they have been able to pay the farmers more 

 for their cream than factories not making ice cream, 

 and they have been better able to compete successfully 

 with large private enterprises. 



The Large City Factory. — Under the above-described 

 conditions, ice cream can be made with a" minimum out- 

 lay of money. The amount of machinery may be greatly 

 increased to facilitate the handling of larger quantities 

 of material. In some of the big ice-cream factories of 

 the cities there is a large investment, both in building and 

 equipments. 



Owing to difficulties in securing an ample supply of 

 fresh cream most large factories have installed homoge- 

 nizers, and, especially during the summer, make homoge- 

 nized cream from butter and milk. 



Homogenized Cream. — Milk is received each morning 

 direct from the farms. Each can is inspected and, if 

 found fresh and clean, is accepted and emptied into the 



