542 MANUAL OF MILK PRODUCTS 



MODIFICATION TABLE FOR USE IN MAKING APPROXIMATELY 

 A GALLON OF ICE CREAM 



Showing the approximate amounts of cream and skim-milk 

 needed to obtain 4 lb. of fluid cream before freezing of desired 

 grades. The figures are stated as pounds or pints. 



Quality desired 12% 15% 18% 20% 22% 25% 



Material on hand to be 









mixed 









18% cream, 



2.7 



3.3 



4. 



Skim-milk, 



1.3 



.7 



.0 



20% cream, 2.4 3. 3.6 4. 



Skim-milk, 1.6 1. .4 .0 



22% cream, 2.2 2.7 3.3 3.6 4. 



Skim-milk, 1.8 1.3 .7 .4 .0 



25% cream, 1.9 2.4 2.9 3.2 3.5 4. 



Skim-milk, 2.1 1.6 1.1 .8 .5 .0 



30% cream, 

 Skim-milk, 



1.6 



2.4 



2. 



2. 



2.4 



1.6 



2.7 

 1.3 



2.9 

 1.1 



3.3 



• .7 



35% cream, 

 Skim-milk, 



1.4 

 2.6 



1.7 



2.3 



2.1 

 1.9 



2.3 

 1.7 



2.5 

 1.5 



2.8 

 1.2 



40% cream, 

 Skim-milk, 



1.2 



2.8 



1.5 



2.5 



1.8 



2.2 



2. 

 2. 



2.2 

 1.8 



2.5 

 1.5 



45% cream, 

 Skim-milk, 



1.1 



2.9 



1.3 



2.7 



1.6 

 2.4 



1.8 



2.2 



2. 



2. 



2.2 

 1.8 



50% cream, 

 Skim-milk, 



1. 

 3. 



1.2 



2.8 



1.4 

 2.6 



1.6 



2.4 



" 1.8 



2.2 



2. 

 2. 



Note. — This table may be used as follows : A 20% cream is to be 

 frozen. One has a 35% cream on hand as well as skim-milk (whole 

 milk may be used instead and the ice cream be none the worse and 

 probably a good deal the better for it, if it is not made over-rich). 

 One follows the perpendicular column headed 20% downwards until 

 the point is reached which is on the horizontal line bearing the title 



