Chapter I: Front Matter

Transcriber’s Notes:

Underscores “_” before and after a word or phrase indicate _italics_ in the original text. Small capitals have been converted to SOLID capitals. Illustrations have been moved so they do not break up paragraphs. Typographical and punctuation errors have been silently corrected.

An Ice Cream
Laboratory Guide

BY
W. W. FISK

_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