EXERCISE NUMBER XXIII THE EFFECT OF VARYING PERCENTAGES OF MILK SOLIDS NOT FAT ON ICE CREAM

Part I. Freeze the following mixes as assigned. Fill out record blank on opposite page. Mark each can of ice cream you freeze with receipt number, your name and date. Calculate and record the approximate per cent of fat and of milk solids not fat in each mix.

Receipts No. 1 No. 2 No. 3 No. 4

Cream 40 lbs. 35 lbs. 30 lbs. 25 lbs.

15% 15½% 16⅔% 18%

Whole Condensed Milk 5 lbs. 10 lbs. 15 lbs.

Sugar 8 lbs. 8 lbs. 8 lbs. 8 lbs.

Vanilla 4 oz. 4 oz. 4 oz. 4 oz.

Gelatin 4 oz. 4 oz. 4 oz. 4 oz.

Water 4 lbs. 4 lbs. 4 lbs. 4 lbs.

Per cent Fat

Per cent Milk S. N. F.

Part II. After hardening or at next laboratory period score the ice creams as made above. Fill out the score blank on page 92.

EXERCISE XXIII 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: