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A Comparison of the Butterfat Content and the Total Solids Content of Creams of Varying Richness Separated from the Same Sample of Milk

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

The manufacturers of ice cream for a number of years have given careful consideration to the butterfat content of cream, both from the standpoint of purchasing cream and from the standpoint of the percentage of fat in their finished product. This has been due partially to the fact that the value of the cream has been set largely by its butterfat content, and also because a minimum fat content of the finished product is set forth in legal standards. Little attention has been given to the percentage of the solids-not-fat in cream, even though the ice cream manufacturer has realized that a certain percentage was necessary to produce a good quality of the finished product. However, because of the increased cost of materials that go to make up the ice cream mix, the ice cream manufacturer has recently become keen in standardizing not only the butterfat, but the milk solids-not-fat as well.