PROPORTIONING THE INGREDIENTS FOR ICE CREAM. 3 
TaBLE 1.—Ilustration of Example 1. 
Constituents furnished. 
Total pounds tas Milk 
desired Ingredients and composition. Fats Sugar Sona tot 
(5X 350=1,750). | (14.5 per (14 per | r¢ (6.5 per 
cent, 253.75| cent, 245 cent, 113.7 
pounds). | pounds). pounds). 
Pounds. Pounds. Pounds. Pounds. 
Seid U TERS EERE a Spee ne es SES ER em eR era aes Senay [Pm Me ork dS oy ACE PAGER 2 OG cee te 
PPO MGreL 28 DOE COMP. 2 se foe ao as cccleclenniee ceereaienns B2E OO TEESE). 110.0 
ave eream 43;pereent © 208. 25. 255.255.5535 08o55o- ATS TEs es 126.1 
Soar ae OKI mK 9 per, Combes... < -- -k eget c cence | -<RESD as ieee ay 77.6 
PO = ee cre oF waa scot fs. ms ea the 253. 77 245 2113.7 
1 The amount of milk solids not fat in the cream is determined by multiplying the difference between the 
amount of cream used and the amount of fat it contains by 0.093 (the amount of milk solids not fat in the 
milk serum). 
2 The amount of milk solids not fat in the mix is normal, i. e., the amount resulting from the use of sugar, 
cream, and whole or skim milk; consequently the figures given in this example are simply to explain a 
procedure that is applicable to the use of other milk products, such as butter, condensed milk, etc., and 
are not intended to satisfy the particular requirement of 6.5 per cent, which may vary according to the | 
milk-solids-not-fat content of the skim milk. 
METHOD OF CALCULATING THE INGREDIENTS. 
The calculations necessary in determining the proportions of the 
ingredients to be used are as follows (consider the ingredients as 
they are listed) : 
Sugar—The amount of sugar is the same as the amount calcu- 
lated for the mix, since there is no cane sugar in the other ingredients. 
Cream (28 per cent) —The 150 pounds of 28 per cent cream does. 
not contain more fat than is needed; hence the entire amount can 
be used. 
Cream (43 per cent) —The amount of 43 per cent cream can be 
determined by subtracting the amount of fat added by the 150 
pounds of 28 per cent cream from the total amount required and 
dividing the remainder by 0.43, thus: 
293.77 —42 =211.77. 
211.77+0.43 =492.5 pounds of 43 per cent cream. 
Skim milk.—From this ingredient will come the remainder of the 
constituents (milk solids not fat) of the mix. The amount required 
will be the difference between the amount of ingredients already 
used and the total (1,750) pounds required. For instance, 1,750— 
(245 + 150 + 492.5) =862.5 pounds of skim milk. 
EXAMPLE 2. 
Give the proportions for 500 gallons of ice cream testing approxi- 
mately 14.5 per cent fat, 13 per cent sugar, 9 per cent milk solids 
not fat, and 0.5 per cent gelatin. The weight of the ice cream de- 
sired is 5 pounds per gallon. 
Stock on hand: Sugar; gelatin; 342 pounds of 30.5 per cent cream; 
1,608 penends of 38 per cent cream; 720 pounds of sweetened con- 
densed milk containing 8.2 per cent fat, 42 per cent sugar, and 21 
per cent milk solids not fat; and skim-milk powder. 
