Procedure; Testing Ice Cream for Butterfat Content

A. The two methods of analysis shall be the Majonnier and the Acetic and Sulphuric Acid Method. The procedure for the latter shall be as follows: Weigh 9 or 18 grams of melted ice cream into a 9 or 18 gram cream test bottle. Add an equal amount of water and mix. Add 13 to 14 milliliters of glacial acetic acid to contents and mix. Add 13 to 14 milliliters of sulphuric acid (Sp. gr. 1.82 to 1.83 at 68° F) and mix. Complete the testing procedure exactly as specified for cream (§107). AUTHORITY NOTE: Promulgated in accordance with R.S. 40:891 and R.S. 40:883. HISTORICAL NOTE: Promulgated by the Department of Agriculture, Dairy Stabilization Board, LR 1:165 (March 1975).