A Graphical Method of Proportioning and Standardizing Ice Cream Mixes

Autor:	Walter V. Price
Rok vydání:	1927
Předmět:	Milk products Must weight Ice cream Value (economics) Genetics Animal Science and Zoology Sugar Pulp and paper industry Food Science Mathematics
Zdroj:	Journal of Dairy Science. 10:292-299
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(27)93844-2
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0987158a44ddb6087250e9fa47096204 https://doi.org/10.3168/jds.s0022-0302(27)93844-2 Zobrazit plný text záznamu