EXERCISE NUMBER XXI THE EFFECT OF FAT CONTENT ON ICE CREAM

Part I. Freeze ice creams after the following formulas as assigned. Each has a different percentage of fat. Fill out the record blank on opposite page and mark plainly each can of ice cream with the receipt number, your name and the date.

Receipts:

No. 1.

40 pounds of 10% cream

8 pounds of sugar

4 ounces of vanilla extract

4 ounces gelatin in 4 pounds water.

No. 2. Same as No. 1 except use 15% cream.

No. 3. Same as No. 1 except use 20% cream.

No. 4. Same as No. 1 except use 30% cream.

No. 5. Same as No. 1 except use 40% cream.

Part II. After hardening or next laboratory period score and criticize the ice cream made in Part I. Fill in the score blank on page 90.

EXERCISE XXI REPORT

PART I

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: