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Journal of Dairy Science Vol. 10 No. 4 292-299
© 1927 by American Dairy Science Association ®
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A Graphical Method of Proportioning and Standardizing Ice Cream Mixes

Walter V. Price

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

This graphical method of proportioning an ice cream mix is believed to be simple, rapid, and of special value, because it illustrates the principle underlying all methods of standardizing.

To illustrate the use of the method it will be assumed that a desired mix is to have 10 per cent fat, 11 per cent msnf, 14.5 per cent sugar, and 0.5 per cent gelatine, and that it must weight 3000 pounds.

The available milk products have the following compositions:

The number of pounds of sugar and gelatine are calculated as usual:
Figure 1

The pounds of fat and milk solids not fat are determined in the same manner as the sugar and gelatine:
Figure 2

The pounds of milk products in the mix are determined by deducting the pounds of products not milk from the total amount of mix.


Figure 3

In the 2550 pounds of milk products, which will be made up of cream, milk, and condensed milk, there will be 300 pounds of fat or
Figure 4
and 330 pounds of msnf or
Figure 5






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Copyright © 1927 by the American Dairy Science Association ®.