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An Algebraic Method of Proportioning Ice Cream Mixes

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

ABSTRACT

This discussion explains a method of proportioning and standardizing ice cream mixes which has been presented to students in the Department of Dairy Industry at Cornell University each year since 1921. The flexibility of its application to any mix requirements and the simplicity of the calculations have received the approval of all classes of students interested in ice cream making. Continued use of the method under commercial conditions where speed and accuracy are essential has demonstrated its usefulness.

Materials which are used in making ice cream may be divided into two classes; milk products and those products which are not derived from milk. The milk products furnish, generally speaking, the milk fat, milk solids not fat (msnf), and the bulk of the water in the mix. Trade demands and marketing conditions require the presence of definite amounts of sugar, gelatin, flavors, etc., so that it is by correctly proportioning the amounts of milk products that the desired amount of fat and milk solids not fat are obtained in the ice cream.