BULLETIN 1161, U. S. DEPARTMENT OF AGRICULTURE. 
BEST COMBINATIONS OF ICE-CREAM INGREDIENTS. 
A question frequently asked is, What combination will produce 
the best quality of ice cream ? It has been shown that a preference 
is usually given to the ice creams richest in fat, sugar, and milk 
solids not fat, but no attempt was made in our experiments to ascer- 
tain the optimum combination of all these ingredients to produce 
the best product. To do this would require a very large number of 
tests. The results, however, might prove beneficial in establishing 
one type of commercial ice cream instead of the two types we now 
have, i. e., one rich in fat and the other rich in milk solids not fat. 
This is a matter that must be left for further consideration. 
SUMMARY. 
The effect of the composition of ice cream on its palatability was 
tested by selling ice cream made in different ways to the same per- 
sons from day to day, serving it in such a manner that the buyers 
would show their preference, and noting the kinds preferred and the 
extent to which they were preferred. 
Experiments with varying proportions of fat, sugar, milk solids 
not fat, and gelatin in ice cream show that there is a decided pref- 
erence by consumers for the richest, sweetest, and firmest products. 
The following figures express the results obtained : 
Butterfat. — The effect of fat on the palatability of ice cream is indicated by prefer- 
ence in 82, 10.4, and 7.6 per cent of the cases in favor of ice cream containing 18, 15, 
and 12 per cent of fat, respectively. 
Sugar. — The effect of sugar on the palatability of ice cream is indicated by prefer- 
ence in 61.4, 28.4, and 10.2 per cent of the cases in favor of ice cream containing 
19 , 16, and 13 per cent sugar, respectively. 
Milk solids not fat. — The effect of milk solids not fat on the palatability of ice cream 
containing 10 per cent of fat is indicated by preference in 55.6, 25, and 18.6 per cent 
of the cases in favor of ice cream containing 12, 9, and 6 per cent of milk solids not 
fat, respectively. 
Gelatin. — The effect of gelatin on the palatability of ice cream containing 14 per 
cent fat is indicated by preference in 63.2, 13.8, and 23 per cent of the cases in favor 
of ice cream containing 1, 0.5, and per cent of gelatin, respectively. 
Experiments on the influence of fat content on the acceptability 
of ice cream shows that the amount of ice cream eaten containing 10 
per cent and of that containing 15 per cent of fat averages practically 
the same. 
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