PROPORTIONING THE INGREDIENTS FOR ICE CREAM, ) 
by the difference between the sum of the milk solids not fat added 
by the cream? and condensed milk and the total amount required 
plus 5 per cent. For instance: 
225 — (22+ 30+ 151) =22. 
22 + (0.05 X 22) = 23.1. 
Water.—The required amount of solid constituents having been 
provided, the amount of water needed will be the difference between 
the total amount of mix required and the sum of the ingredients 
used. 
The accuracy of the calculations can be ascertained by comparing 
the sum of the figures in each column with the stipulated amounts 
placed at the top of each column. 
When this is done, the ingredients are proportioned by careful 
weighing. The mix is then ready to be pasteurized and homo- 
genized. 
EXAMPLE 3. 
Give the. proportions for 350 gallons of frozen product testing ap- 
proximately 9 per cent fat, 14 per cent sugar, 12 per cent milk solids 
not fat, and 0.5 per cent gelatin. The weight of the product de- 
sired is 5 pounds per gallon. 
Stock on hand: Sugar; gelatin; 150 pounds of 28 per cent cream, 
480 pounds of 34 per cent cream; skim milk; and 900 pounds of con- 
densed skim milk, unsweetened. 
TaBLE 3.—Iilustration of Example 3. 
Constituents furnished. 
= | 
oun: } - <4: : . | ~ 
esired, Ingredients and composition. Fat (9 per | Sugar (14 ee wes ae 
1,750. | cent, 157.6 | per cent,245| or ail cent 8.75 
eunds).»| ponds). | Pe meh Cab. at 
pounds). | pounds). 
} 
li % 
a. a Pounds. | feces. Pounds. | Pounds. 
245. PLR E SESE PS ee ed oe ei tek Sea a i A Mie ee fey: |e = ae toe [Pa ecu a sess 
ioe) ) Gelmim sormtion, (0 pemeentes: ih 0 fs Peeve ahs aes 205 eZ 8.75 
a Ot Creams Aa pareorit > --)i ices cz: Jee Jonze 42.0 ere 1O-Q> bi. 4 ee 
340.0 | Cream, 34 per cent.................-.-.----. lee oe eg | 8? eee 
cee TICE CONE == 2 fas Sit). oo oe ai |.2. be 22322 30. SL, eee 
530. 0 | Condensed skim milk, 27 per cent.--........|.........--. fe ee pet. eS 143.0, |5 - 25 4 Ese 
METHOD OF CALCULATING THE INGREDIENTS. 
The calculations necessary in determining the proportions are as 
follows (consider the ingredients as they are listed): 
Sugar.—The amount of sugar is the same as the amount calculated 
for the mix, since there is no cane sugar in the other ingredients. 
Gelatin.—The amount of gelatin solution is determined by moving 
the decimal point one place to the right, since the solution is a 10 per 
cent mixture. 
2 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). 
3 Skim-milk powder contains on an average 3.5 per cent moisture and 1.5 per cent fat; consequently an 
allowance of 5 per cent is made in balancing the milk solids not fat. 
