6 BULLETIN 1161, U. S. DEPARTMENT OF AGRICULTURE. 
Table 3. — Preference for different 'proportions of milk solids not fat in ice cream by 128 
purchasers on 30 days in 6 consecutive weeks. 
Mix. 
Total sales. 
Number. 
665 
305 
215 
Per cent. 
56.1 
25.7 
18.2 
Total 
1,185 
100.0 
The records of these 1,185 sales show that 56.1 per cent of the 
choices were made in favor of the ice cream containing the greatest 
quantity (12 per cent) of milk solids not fat (mix B) ; 25.7 per cent 
were in favor of the ice cream containing 9 per cent milk solids not 
fat (mix C) ; and 18.2 per cent were in favor of ice cream containing 
6 per cent milk solids not fat (mix A). This means that over 80 per 
cent of the sales indicated a preference for ice cream containing at 
least 50 per cent more milk solids not fat than is often found in 
commercial ice cream, i. e., a preference for 9 per cent or more, 
instead of about 6 per cent, in ice cream testing 10 per cent fat. 
About two-thirds of the total sales in this test were to persons who 
ate the ice cream for prolonged periods. Thus, 11 persons purchased 
for 3 consecutive weeks, 12 for 4 weeks, 9 for 5 weeks, and 7 for 6 
weeks. 
The percentages of preference for the different amounts of milk 
solids not fat shown by these 39 different persons are given in Table 4. 
There was not much difference in the results as compared with 
Table 3. 
Table 4. — Preference for different proportions of milk solids not fat in ice cream by 39 
persons purchasing it during periods of 3 to 6 consecutive weeks. 
Mix. 
Total sales. 
Number. 
438 
226 
158 
Per cent. 
53.3 
27.5 
19.2 
Total 
822 
100.0 
EFFECT OF GELATIN ON PALATABILITY OF ICE CREAM. 
In the fourth experiment a comparison was made of three ice-cream 
mixes containing 0, 0.5, and 1 per cent of medium-grade gelatin, with 
the other constituents and methods of manufacture kept the same. 
These mixtures were designated as K, M, and L, respectively. They 
were prepared on nine different occasions, and each mix was pas- 
teurized and homogenized. The mixes were then held for varying 
periods before freezing, ranging from one to five days. The number 
of sales made on 10 days during the three consecutive weeks was 
623, these sales being made to 66 persons. The results are given in 
Table 5. 
