ICE-CRE.\^I FACTORIES l8l 



butter fat. Then the 45 pounds of cream must contain 

 7.49 pounds of fat or (7.49 divided by 45 times 100) 16.6 

 per cent of fat. 



Every ice-cream factory should -standardize the cream. 

 The range between the minimum per cent of fat (usually 

 specified by law) and the maximum per cent of fat de- 

 sirable is rather narrow. 



