INDEX

Acid-coagulating group, 175

Acid-forming group, 175

Acid test, 200

Adulterated ice-cream, 4

Advertising, 255

Alexander, Jerome, 248

Ammonia machines, 116

Audels, 101

Automobile truck, 251

Available refrigeration, 110

Ayres, S. H., 11, 21

Ayres, S. H., and Johnson, W. T., Jr., 175

Babcock test, 183-197

cream, 192

laws, 266

modifications of, 197

skim-milk, 196

whole milk, 183

Bacilli, colon, 181

Bacteria, 15, 170

acid-coagulating group, 175

acid-forming group, 175

alkali group, 178

conditions for growth, 16

effect of temperature, 20

forms of, 16

freezing and hardening, 174

inert group, 177

number of, 171

peptonizing group, 179

prevention of growth, 18

sources of, 170

total acid group, 175

types of, 175

utensils, 174

Bacteriology, problems of, 181

study of, 181

Baer, A. C., 139, 163

“Batch,” 129

Baumé scale, 27

Benkendorf, G. H., 213

Benkendorf test, 213

Binders, 51

effect of, 167

Bisque ice-cream, 73

Boiled milk test, 203

Brainard, W. K., 167

Brick-cutting machine, 159

Brick molds, 159

Bricks, 145

Brine box, 148

freezer, 84

tanks, 119

British thermal unit, 101

Bookkeeping, 258

Bowen, John T., 101, 107, 111

Butter, 41

Butter testing for fat, 205

moisture, 205

salt, 207

Buying materials, 257

Buzzell, F. M., 287

Cabinet, 253

Can washers, 95

Caramel ice-cream, 72

Carpenter, M. R., 151

Census figures, 295

Chocolate and cocoa, 46

adulteration of, 49

composition of, 48

manufacture of, 47

standard for, 48

Chocolate ice-cream, 72

Chocolate sirup, 49

Clarifier, 22

Cleanliness, 278-280

Clemner, P. W., 21

Coffee ice-cream, 72

Colloids, 249

Color, 132

Composition, 249

Compressor, 117

Condensed milk, 25

marketing, 31

method of manufacture, 25

purchase of, 28

standard for, 27

Condenser, 27

Condensing coils, 117

Condensory, 28

amount of milk necessary, 29

capital necessary, 31

condition of milk, 30

location, 31

supply of milk for, 29

supply of water for, 29

Cook, L. B., 21

Cooked ice-cream, 70, 74

Cooling milk and cream, 18

methods of, 19

Cooper, Madison, 101

Corbett, L. C., 104

Corn sirup, 45

Corn starch, 55, 70, 76, 77, 169

Coumarin, 64

Cow, food for, 13

health of, 14

Cream, composition of, 23

emulsified, 41

homogenized, 41

standard for, 24

Creamers, 95

Crystallization, 167

Custards, 76

Cutler, T. D., 295

Dairy products, legal standards, 267-271

Defects, 165

appearance, 169

body and texture, 166

Defects, flavor, 165

package, 169

richness, 169

Defrosting the coils, 151

air blast system, 154

cold brine drip system, 153

Cooper system, 151

hot brine system, 154

hot gas system, 155

warm liquid system, 155

Delivery, cost of, 252

method of, 250

packages used, 252-254

Disc-freezer, 89

Disease, 250

Dishes, 254

Eggs, 55

Ekenberg Co., 39

Ekenberg process, 39

Ellenberger, H. B., 139, 172, 175

Emery Thompson freezer, 87

Emulsors, 95, 141

advantage of, 99

Emulsified milk and cream, 10, 13

English plum pudding, 76

Equipment, 81

cost of, 100

Evaporated milk, 25

Evaporating coils, 118

Expansion valve, 118

Factory, construction, 272

floors, 278

light, 276

location of, 272

plans, 273-275

ventilation, 277

Fat, churned, 166

Fillers, 51

starchy, 55

Flavors, 2

Flavoring extracts, 57

Food value, 247-250

Formaldehyde test, 203

Formulas, 45, 71

Fort Atkinson freezer, 88

Frandsen, J. H., 45

Frandsen, J. H., and Markham, E. A., 69, 163

Freezers, 81

brine, 84

disc, 89

Emery Thompson, 87

Fort Atkinson, 88

hand, 83

Perfection, 85

Progress, 86

tub and can, 83

Freezing process, 134

effect of sugar on, 137

proper method of, 137

purpose of, 134

rate of, 134, 137

Fruit, 132

extracts, 68

ice-cream, 73

pudding, 76

Fussell, Jacob, 291

Gelatine, 52, 132, 168

food value, 249

kettle, 53, 91

preparation of, 53

tests for, 52

Gum tragacanth, 132

Guthrie, E. S., and Ross, H. E., 204

Hammar, B. W., 172, 173, 174

Hammar, B. W., and Goss, E. F., 172

Hand freezer, 83

Hardening, 91, 145

effect on quality, 157

forced-air, 149

gravity-air, 149

ice and salt box, 146

method of, 145

time required, 157

Hardening-room, 149

still-air, 149

Heat, sensible, 102

latent, 102

specific, 102

History, 287-289

Holdaway, C. W., and R. R. Reynolds, 167, 215

Homogenizers, 95, 141, 167

advantage, of 99

Homogenized milk and cream, 10, 13

Horses and wagons, 251

Hot well, 26

Hunziker, O. F., 183

Ice, amount needed, 107

field, 103

saw, 106

storing and harvesting, 105

Ice and salt mixture, 107

amount used, 148

Ice-cream, appearance, 164

bacterial count, 164

body and texture, 164

classification of, 69

color, 2, 73, 132

composition of, 249

definition of, 2

demand for, 12, 246

desired standard, 5

factory development, 291

fancy molded, 158

Federal standard, 2

flavor, 164

household development, 289

ideal standard, 5

materials used, 1

package, 164

poison, 250

richness, 164

standards, 267-271

trowels, 158

when removed from freezer, 134

Ice-cream-making, a science, 6

problems, 6

Ice-cream mixers, 88

Ice-cream powders, 55

Ice-cream receipts, 45, 71

bisque, 73

caramel, 72

chocolate, 72

coffee, 72

custards, 76

fruit, 73

ices, 78

lacto, 80

maple, 72

milk sherbets, 80

mousse, 73

nut, 73

parfait, 74

puddings, 75

punches, 79

vanilla, 71

water sherbets, 78

Ice crushers, 93

Ice-house, 104

Iceland moss, 55

Ice plow, 106

Ices, 70, 78

freezing, 144

Ice shovel, 94

Ice spud, 94

Irish moss, 55

Joseph Burnett Extract Co., 57

Judging and defects, 163

Keeping quality, 167

Lacto, 71, 80

Lactometer, 198

Board of Health, 199

Quevenne, 199

Laws, 264-271

Lee, C. C., Hepburn, N. W., and Barnhart, F. M., 204

Legal standards, 267-271

Lemon extract, 65

adulteration of, 66

standard for, 65

Lemon oil, chemistry of, 66

preparation of, 65

License, 266

Loading platform, 276

Losses, 262

Machinery, quality of, 81

Manhattan pudding, 76

Maple ice-cream, 72

Marketing, 246

Market, location of, 250

McInerney, T. J., 18, 174

Mechanical refrigeration, 111

absorption system, 116, 122, 124, 126

compression system, 116

cost of operating, 121

direct expansion system, 118

evaporating coils, 119

materials used in, 113

operating, 120

parts of, 117

principles of, 111

Merrell-Soule Co., 34

Merrell-Soule process, 35

Michigan Agricultural Law, 15

Milk and cream, absorption of odors, 14

acidity of, 11

adulterated, 264

“aged,” 12

bacteria in, 15

contamination, 21

neutralization of, 11

proper care of, 22

purchase of, 24

quality of, 11, 13

Milk, composition of, 23

standard for, 24

Milk powder, 33

standards for, 33

Milk powder in ice-cream, 37, 40

Milk products, supply of, 8

method of securing, 9

Milk sherbets, 80

Milk, used, 8

Misbranded ice-cream, 5

Mix, 129

financial viewpoint, 130

step in preparation of, 131

temperature of, 133

Mixers, 88

Mojonnier tester, 218-240

Mojonnier over-run tester, 240

Molds, 15

brick, 159

center, 161

individual, 161

Mortensen, M., 69, 139, 142, 143, 158, 163

Mousse, 73

National Association of Ice-cream Manufacturers, 3

Nesselrode pudding, 75

New Jersey Agricultural Law, 15

Nut ice-cream, 73

Nuts, 50

Oil traps, 117

Orange extract, 65, 67

Orange extract, adulteration of, 68

standard for, 67

Organisms, disease, 11

Over-run, 134, 139

controlling, 242

factors effecting, 139

to obtain, 143

Over-run tester, 213, 240

Pack-cans, 91, 145

Packing tubs, 262

Parfait, 74

Pasteurization, 11, 140, 172

Peptonizing bacteria, 179

Perfection freezer, 85

Plans of factory, 273-275

Powdered milk processes, 34

“Price Current,” 258

Price of dairy products, 258

Progress freezer, 86

Ptomaine poison, 250

Pudding, 75

English plum, 76

fruit, 76

Manhattan, 76

Nesselrode, 75

Punches, 70, 79

Refrigeration, 101

terms used, 101

Rennet, 56

Report blanks, 261

Rice flour, 55

Rose, Flora, 247

Ross, H. E., 18, 23, 205

Ross, H. E., Guthrie, E. S., Fisk, W. W., 208

Ross, H. E., and McInerney, T. J., 183

Ruche, H. A., 43

Salesmen, 257

Sandwich machine, 254

Sanitary codes, 280-286

Score card, 163

Sediment test, 17

Sherbets, 70, 78, 80

freezing, 144

Shipping clerk, 260

Skimmed milk, composition, 24

standard for, 24

Slush box, 148

Smoothness, 167

Soft ice-cream, 263

Solids not fat, 200

Sproule, W. H., 197

Stabilizer, 2, 51, 95, 132

Standard ice-cream, 4

Standardization, 208-212

Stocking, W. A., Jr., 19

Sugar, 2, 43, 131, 173

invert, 43, 46

Sugar-saving substitutes, 45

Swell, 134, 139

Test, acid, 200

Babcock, 183

Benkendorf, 213

hardness, 215

Mojonnier, 218-240

viscosity, 208

Testing, 183

Thayer, L. O., 295

Transfer ladles or scoops, 146

Transferring, 263,

Troy, H. C., 183, 207

Tub and can freezer, 83

Tubs, 262

Urner Barry Co., 41

Utensils, cleaning, 279

Vacuum pump, 27

Vanilla beans, 59

Vanilla beans, curing of, 59

marketing, 59

production of, 60

Vanilla, chemistry of, 63

Vanilla extract, 57

adulteration of, 64

ingredients of, 62

Vanilla ice-cream, 71

Vanilla plant, 58

Vanillin, 63

Viscosity, test for, 208

Vogt refrigerating machine, 123

Washburn, R. M., 69, 138, 139, 142, 163

Water sherbets, 78

Wisconsin Agricultural Law, 15, 264

Yeasts, 15

Printed in the United States of America.