li 
4 
! 
5 
4 
: 
8 BULLETIN 11238, U. S. DEPARTMENT OF AGRICULTURE. 
the difference between 126 pounds and 102.3 pounds by the per 
cent of fat in the sixth lot, thus: 
126.0— (28+ 19.6 + 23+17.9+13.8) =23.6. 
23.6 + 0.40 =59.0 pounds of 40 per cent cream. 
Sweetened condensed skim milk.—The amount of sweetened con- 
densed skim milk that can be used is limited by the amount of sugar 
it will add to the mix. Dividing the amount of sugar needed in the 
' mix by the per cent of sugar in the sweetened condensed skim milk 
will give the amount of this milk that can be used, thus: 
101 + 0.40 =252.5 pounds of sweetened condensed skim milk. 
Granulated sugar.—Since the required amount of sugar is added 
with the sweetened condensed milk, no granulated sugar is needed. 
Skim-milk powder.—The amount of skim-milk powder is determined: 
by subtracting the sum of the milk solids not fat added by the cream ° 
and the condensed milk from the total amount required and adding 
5 per cent,’ thus: 
. 126— (28.84 63) =34.2. 
34.2 + (34.2 x 0.05) =35.9. 
Water.—The required amount of solid constituents having been 
added, the amount of water needed will be the difference between 
the total amount of the 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 has been done the ingredients are proportioned by 
careful weighing. The mix is then ready to be pasteurized and 
homogenized. 
EXAMPLE 5. 
Give the proportions for 220 gallons of a frozen product testing 
soitonanaraty 10 per cent fat, 14 per cent sugar, 10 per cent milk 
solids not fat, and 0.5 per cent gelatin. The weight of the product 
desired is 4.5 pounds per gallon. 
Stock on hand: Sugar; gelatin; cream, 33 per cent; condensed 
milk testing 10 per cent fat and 22 per cent milk solids not fat; and 
whole milk testing 3.6 per cent fat. 
6 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. 
7 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. 
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