EXERCISE NUMBER XIX

STANDARDIZE MIX TO A GIVEN PERCENTAGE OF FAT

The following materials will be furnished: cream, milk, sugar, chocolate, fruit, vanilla and gelatin. From them make up a receipt and freeze a batch of ice cream to contain a given per cent. of fat as assigned.

Test the frozen ice cream for fat and report the result to the instructor at time of testing.

Include your receipt and all calculations and tests on opposite page.

Mark plainly each can of ice cream with the receipt number, your name, and the date.

No. 1. Vanilla ice cream to test 14% fat.

No. 2. Vanilla ice cream to test 12% fat.

No. 3. Vanilla ice cream to test 9½% fat.

No. 4. Fruit ice cream to test 11% fat.

No. 5. Chocolate ice cream to test 12% fat.

EXERCISE XIX REPORT

Date_________________________ Receipt Number_______________

CREAM: ICE CREAM:

Age _______ Gallons _______

Acidity _______ Weight per gallon _______

Temperature _______

SWELL:

STANDARDIZATION: Gallons________ Per cent. _______

Per cent fat in cream _______

Per cent fat in milk _______ FREEZING:

Standardize_______ pounds Freezer used _______

of cream testing _______ Pounds ice used _______

per cent fat. Pounds salt used _______

TIME:

Of starting freezer _______

That mix reaches 30° F _______

Required to reach 30° F _______

That freezing is completed _______

Total time required to freeze _______

Give proportion.

x = the pounds _______

Pounds of cream used _______ TEMPERATURE:

Pounds of milk used _______ Of mix entering freezer _______

Of brine when mix reaches 30° F _______

MIX: Of ice cream when removed _______

Pounds _______ Of brine at this time _______

Gallons _______

Weight per gallon _______

Per cent fat it should test _______

Was gelatin used? _______ By method 1, 2 or 3? _______

In milk or water? _______

Remarks:

Comments on ice cream after it is hardened:

SCORE CARD FOR ICE CREAM

The comparison of ice creams is accomplished best by reducing their quality to a numerical basis. This is done by use of a score card. Two score cards are suggested as follows:

Modification of the

Cornell Score Card Wisconsin Score Card

Flavor 45 Flavor 40

Body and texture 35 Body and texture 25

Richness 10 Bacterial count 15

Appearance 5 Richness 10

Package 5 Appearance 5

Package 5

100 100

It may be more advantageous to use the Cornell score card in the Laboratory because immediate results can be obtained, while with the modified Wisconsin score card bacterial counts must be made of the ice cream, so that it would be two to three days before the final score of the ice cream could be obtained.

Discussion of Qualities of Ice Cream

Flavor. The ice cream should have a pronounced flavor which will blend with the flavor of the cream to give a clean, desirable typical flavor.

Body and Texture. The body should be firm and mellow. It should not be tough or rubbery neither soft or mushy. The texture should be smooth and velvety and entirely free from graininess and lumpiness.

Richness. If the ice cream meets the legal requirements, it should be given a perfect score. If it falls below the legal requirement, it should be scored zero.

Appearance. The ice cream should have an attractive appearance and be of the characteristic uniform color.

Package. The package should be neat and clean and, if for long shipment, some provision should be made to protect the ice on top of the packing tub.

Bacterial count. An ice cream which has a count of 20,000 should be considered perfect. For each increase of 20,000 above this one point should be deducted from the score.

Application of score card. When judging samples of ice cream, it is best to try some of them to obtain some idea of the qualities of the samples to be scored. This is necessary so that the score will not run above 100 and to set a standard. Then with a definite standard in mind, the samples may be carefully scored. The cuts in score should be made in proportion to the quality of the ice cream and the definite standard in mind.