1 88 DAIRY TECHNOLOGY 



lo per cent of butter fat. The local and small ice-cream 

 factory made a product containing 14 per cent of fat. It 

 was impossible for this latter factory to compete with 

 the other factories manufacturing the inferior article. 

 The product shipped in from the large plant contained from 

 6 to 10 per cent of fat, and contained an excess of filler. 

 A good product can thus easily be driven from the market 

 by a cheap substitute. It is apparently proper that 

 there should be a law to protect the consumers as well as 

 those who desire to place a superior article on the market. 

 Under a proper classification these two products would 

 have been sold under different names and would not have 

 come into such sharp competition with each other. 



The increasing magnitude of the ice-cream industry 

 makes necessary the adoption of appropriate trade names 

 for all the various ices. Several classifications, varying in 

 complexity, have been proposed. This may be taken as 

 an indication of a general desire to establish well-defined 

 classes of frozen products, and it seems eminently fitting to 

 make a distinction in name between the products made of 

 milk and those made of cream. 



Testing Ice Cream. — The presence of sugar, gelatine 

 and gum in ice cream makes necessary some modifica- 

 tion of the Babcock Test in order to secure good results. 



The following method is suggested; it is comparatively 

 simple and produces a very clear reading. 



I. The Hydrochloric and Acetic-acid Method. — Nine 

 grams of the sample are weighed into the test bottle 

 and 30 cubic centimeters of a mixture of equal parts 

 by volume of concentrated hydrochloric acid and 80 per 

 cent acetic acid are added. Mix thoroughly and heat 

 on the water bath till the mixture darkens, but avoid 

 charring. Whirl in the centrifuge, add hot water as 



