PROPORTIONING THE INGREDIENTS FOR ICE CREAM. 11 
The total amount of milk solids not fat lacks about 3.35 pounds, 
so we increase the amount of condensed milk 25 pounds or to 245 
pounds, which gives practically the right amount as shown in the table. 
In case the quantity had been increased only 15 pounds the total 
amount of milk solids not fat would have been a trifle short of the 
amount desired. The amount of milk and cream is then calculated 
as heretofore explained. 
ADJUSTMENT OF COMPOSITION. 
After a mix has been made up it frequently happens that the per- 
centage of fat and milk solids not fat in the mix is found to be not as 
desired. In such cases the composition of the mix can be easily 
changed to approximate the percentage desired by the addition of 
water, cream, skim milk, condensed milk, or powdered milk, depend- 
ing on the nature of the adjustment to be made. Three common 
adjustments are briefly as follows: 
1. CORRECTING A MIX LOW IN FAT. 
(a) Size of original mix, 3,600 pounds. 
(6) Desired composition of original mix, fat 12 per cent, sugar 15 
per cent, gelatin 0.5 per cent. 
(c) Fat test of original mix, 11.5 per cent. 
(d) The difference is 0.5 per cent fat, indicating a shortage of 18 
pounds of fat in the mix. 
To correct the standardization with cream testing 34 per cent fat, 
together with sugar and gelatin, increase the size of the mix to 3,800 
pouhds and calculate the amount of each constituent that is needed 
in the new mix. Then the difference between the amount of con- 
stituents necessary for the new mix and the amounts contained in the 
original mix furnishes a basis for adjusting the percentage of each 
constituent desired in the mix. For instance, the difference is 42 
pounds of fat, 30 pounds of sugar, and 1 pound of gelatin. 
3,800 x 0.12 =456 pounds of fat. 
3,600 x 0.115 =414 pounds of fat. 
456 —414 =42 pounds of fat. 
The remaining constituents are calculated for the 200 pounds of 
additional mix with the original percentages, thus: 
200 x 0.15 =30 pounds sugar. 
200 x 0.005 =1 pound gelatin. 
The proportions of the additional ingredients necessary would, then, 
be as follows: ; 
123.5 pounds of 34 per cent cream. 
30 pounds of sugar. 
10 pounds of 10 per cent gelatin solution. 
36.5 pounds of skim milk. 
—— 
200 pounds total additional mix. 
