Front matter
Reading edition
Assistant Professor of Dairy Industry at Cornell University
and H. B. ELLENBERGER
Instructor of Dairy Industry at Cornell University
NEW YORK ORANGE JUDD COMPANY 1917
Copyright, 1917, by ORANGE JUDD COMPANY All Rights Reserved
Printed in U. S. A.
TABLE OF CONTENTS
PAGE
Preface 1
Discussion of Laboratory Equipment 3
Exercise I
Inspection and Study of Ice Cream Machinery 6
Discussion of Standardization 8
Exercise II
Standardization 12
Exercise III
Testing Ice Cream for Fat 14
Exercise IV
Effect of the Salt and Ice Mixture on Temperature 16
Classification of Ice Cream 18
The Use of Stabilizers 21
Exercise V
Freezing Plain Ice Creams 24
Exercise VI
Methods of Measuring Swell 26
Hardening Ice Cream 28
Exercise VII
Freezing Fruit Ice Cream. Hardening in Salt and Ice 30
Exercise VIII
Freezing Nut Ice Cream 32
Exercise IX
Freezing Bisque Ice Cream 34
Exercise X
Making Bricks and Fancy Moulded Ice Creams 37
Exercise XI
Freezing Custard Ice Cream 41
Exercise XII
Freezing Parfait or French Ice Creams 45
Exercise XIII
Freezing Puddings 49
Exercise XIV
Freezing Ices 52
Exercise XV
Freezing Water Sherbets 54
Exercise XVI
Freezing Milk Sherbets 56
Exercise XVII
Freezing Punches and Lacto 58
Exercise XVIII
Freezing Mousse 60
Exercise XIX
Standardize Mix to a Given Percentage of Fat 62
Score Card for Judging Ice Cream 64
Exercise XX
Judging Plain Ice Creams 66
Exercise XXI
The Effect of Fat Content on Ice Cream 68
Exercise XXII
The Effect of Different Binders on Ice Cream 70
Exercise XXIII
The Effect of Varying Percentages of Milk Solids
Not Fat on Ice Cream 72
Exercise XXIV
Freezing Ice Cream from Raw, Pasteurized, Emulsified
and Homogenized Cream 74
Exercise XXV
The Effect of Aging Cream on the Viscosity and Swell 76
Exercise XXVI
The Effect of the Temperature of the Mix as It Enters
the Freezer on the Swell 78
Exercise XXVII
Effect of the Time of Freezing on the Swell and Quality
of the Ice Cream 80
Exercise XXVIII
Bacterial Counts of Ice Cream 82
Exercise XXIX
Testing Samples of Gelatin 84
Exercise XXX
Trip to Commercial Plants 86
Exercise XXXI
Students’ Receipts 88
PREFACE
The manufacture of ice cream is based on certain scientific principles. It is the purpose of this laboratory manual to help the student to better understand the application of these principles. This manual, which is the result of several years’ experience in teaching, is not intended as a textbook, but as a brief and concise outline of laboratory exercises. It will also serve as a suitable place for the student to record observations. The exercises have been prepared, so that each instructor may make selections and combinations suitable for the equipment and the needs of his course.
Because this is comparatively a new subject and the ideas regarding ice cream production and manufacture are constantly changing, the authors recognize that this manual will need frequent revisions. An effort will be made to keep it thoroughly up to date.
Dairy Laboratories,
New York State College of Agriculture,
at Cornell University,
Ithaca, New York,
February, 1917.
An Ice Cream Laboratory Guide