Chapter XIV: Testing (3)

(16) Every operator should from time to time have a sample checked by
a thoroughly reliable laboratory. Mojonnier Bros. Company, Chicago,
Illinois, maintain such a laboratory exclusively for this purpose.
Charges very moderate.

If results on fat are high as compared with check results, the cause
may be one of the following:

(a) Not keeping bottoms of dishes flat.

(b) Improper shaking and centrifuging shown by non-fatty residue in
dish.

(c) Improper reagents (if in doubt run test upon reagents
substituting water for milk).

(d) Temperature in fat oven too low.

(e) Dirt has gotten into dish after ether was poured into it.

(f) Improper reading or posting of weights. Weights have lost weight
from use.

If results on fat are low as compared with check results, the cause
may be one of the following:

(a) Leaky corks. Use best corks obtainable.

(b) Insufficient shaking.

(c) Adding too much water.

(d) Having dividing line too low, so that too much ether is left
behind. If such is the case, add more alcohol to bring line to the
proper height, before pouring off, or make a third extraction.

(e) Too high temperature in vacuum oven.

(f) Not having water running through cooler. Tank must be kept filled.

(g) Improper reading or posting of weights.

If results on total solids are too high, as compared to check results
the cause may be one of the following:

(1) Bottoms of dishes are not kept flat.

(2) Evaporation upon solids plate has not been carried far enough. Be
sure to manipulate dish so that vigorous boiling takes place upon the
entire surface of the bottom of the dish. Do not remove dish until
all visible moisture is off or until first trace of brown coloration
appears.

(3) Improper reading or recording of weights. Weights have lost
weight from use.

(4) Dirt has fallen into dish after sample has been weighed into it.

(5) Temperature in vacuum oven is too low.

(6) Vacuum is not up to standard.

If results on total solids are too low, the cause may be one of the
following:

(1) Sample is browned too much upon outside hot plate.

(2) Temperature in vacuum oven is above 105 deg. C.

(3) Milk spattered from dish. This will not happen if temperature is
kept at 180 deg. C.

(4) Improper reading or recording of weights.

(5) Water is not running through cooler.

MOJONNIER OVER-RUN TESTER

A simple test for determining the percentage of swell or over-run has been devised by Mojonnier Brothers. This can be used in connection with the freezing to obtain a uniform over-run on each freezer of ice-cream. The tester is shown in Fig. 76.

The over-run tester should be placed in the freezer-room between two freezers, as it is designed to work both sides. The base or pedestal should be levelled carefully as follows: Place level on surface just over the pedestal cabinet. This should be levelled in both ways. When pedestal is levelled, fasten securely with lag screws or bolts to floor, using same method employed in fastening base of freezers to floor.

In large freezer-rooms when a girl makes over-run tests and records the over-run and advises the freezer man when to draw, one over-run tester for each six freezers will suffice. When the freezer man makes his own tests and records, one over-run tester will suffice for each four freezers; that is, two freezers on either side.

=182. Adjusting cups for mix.=--The cup should be adjusted for every batch, except in some ice-cream plants, where the butter-fat and total solids are carefully standardized. In such cases, after the cup has been adjusted, it will require very little, if any, adjusting thereafter. For instance, if the mix is standardized to 8 per cent butterfat and 33 per cent total solids and is kept at this standard by careful testing, no adjustments need be made. The threads of the cup are slightly greased with vaseline before being shipped. They should be slightly greased occasionally, to facilitate free action.

The following directions should be followed:

See that the telescopic base of over-run cup is unscrewed as far as is necessary to hold 500 gram mix (counterpoised by the 0 per cent weight. This will be a little less than one pint). Place empty cup in suspended cup holder. Fill dipper with the finished mix from hopper, or pipe line, and pour in the mix until dial indicator points to 0 per cent. The mix should contain all ingredients, namely, sugar, gelatine, and the like.

Remove the cup of mix from the scale, place the slotted base on the metal cleat underneath the weighing frame. Adjust this telescopic base by turning cup around so that the top of mix comes exactly even with the top of the cup. Carefully lock the base of the cup in position by means of the knurled locking ring.

After the cup is adjusted, empty the mix back into the hopper over the freezer, and rinse out the cup in a pail or five-gallon can of warm water, making ready for the over-run determinations. There is now a fixed relation between the capacity, and the weight of the cup and the markings on the scale dial.

=183. Actual operation.=--A heaping cup of frozen ice-cream should be drawn from the freezer, scraping excess off with the broad plated knife, to an even level. Cup is placed in suspended weighing frame. The dial indicator will immediately show the percentage of over-run. If it points to 60, it indicates 60 per cent over-run; if to 90, 90 per cent and so on. Two operators may use the same over-run tester at the same time if desired, one working from either side. Repeated use of the tester will enable the operator to handle the work with considerable dexterity and speed.

=184. Controlling the over-run.=--While there is no set rule that can be followed regarding the control of over-run, the following may offer some suggestions to operators:

There are two approved methods for operating the Mojonnier ice-cream over-run tester.

1. By a special tester, either a girl or a man whose sole duties are to test the frozen ice-cream carefully, and notify the freezer man when to draw the ice-cream from the freezers, that is, after it has reached the desired over-run. In this method, one operator may run six freezers for each over-run tester.

2. When the freezer man makes his own tests just before drawing the ice-cream from the freezers. In order properly to control the over-run, there should be one tester for each four freezers.

The first method applies particularly when from one to eight freezers are used. The second method applies to large plants having more than eight freezers in use, and where there is difficulty in procuring adequate help, or when it becomes necessary to change help frequently.

_First operation:_ When starting to freeze a new batch, see that
over-run cup is adjusted as described.

_Second operation:_ Draw exactly five gallons of cream into the
hopper above freezers when using a ten-gallon freezer. (If larger
freezers are used, draw a volume into the hopper equal to one-half
rated capacity of freezer.) It is well to graduate and mark very
plainly the one-half capacity upon the hopper of the freezer.

_Third operation:_ Run mix into the freezers as usual, filling all
four freezers, while the freezers are running.

_Fourth operation:_ Turn on the brine and continue whipping.

_Fifth operation:_ The brine temperature and the brine pressure
should be such that about 100 per cent over-run can be obtained with
the brine turned off, and by turning on the brine again, will result
in the over-run going down too quickly. If turning on the brine after
whipping does not reduce the over-run, it is an indication of poor
brine temperature. In that case, shutting down the machine for a
short time is advisable, in order to get the brine temperature down
to a point where freezing may be done efficiently, and the yield or
over-run kept under proper control.

It is well to regulate the proper pressure according to the brine
temperature until the desirable over-run is obtained. There is a
fixed relation between these two factors, and by using the over-run
test as a guide, it is possible to adjust the pressure to the
temperature necessary to obtain the best over-run.

Brine valves on each freezer should be kept in good condition so
that when they are turned off, there is no flow of brine through
the freezer. A leaky valve may cause the over-run to refuse to go
up, due to the low temperature of the batch, thus preventing proper
whipping. Whip with the brine on until the ice-cream is quite stiff.
At this point, take test for over-run. If a satisfactory over-run
is procured, turn on brine and draw off batch. If a satisfactory
over-run has not yet been obtained, turn on the brine and continue
whipping until by repeated test, the proper over-run is obtained.
After the freezer is emptied, this operation is repeated in the same
way.

Many operators make it a point to draw off ice-cream when over-run
shows between 90 and 100. Ice-cream with over-run of more than 110
per cent is usually not a satisfactory commercial product.

_Sixth:_ Record under the proper freezer number on the freezer-room
blank, the final over-run test indicated when the cream is drawn.
Do not record any but the final result. This will form a valuable
check on the volume of ice-cream as recorded in the hardening-room.
It is possible in this way for the manager of the plant to obtain an
accurate idea of how careful the over-run has been controlled.

_Operating under the second method, or when a girl makes the over-run
tests._

Under this method, the helper in the freezer-room should not draw off
the ice-cream until it has been carefully tested and controlled. One
girl can test and control the over-run of ice-cream from six freezers
with one over-run tester, having three freezers on each side. She
can keep close watch of the frozen cream through the peep hole in
top of the freezer. As soon as the cream seems to be of the proper
consistency, a test of the over-run should be made.

_Principal causes of variation in over-run:_

The following factors influence the over-run:
(1) Milk solids in the mix
(2) Butter-fat in the mix
(3) Speed of freezers
(4) Proper ratio between solids
not fat and butter-fat
(5) Age of mix
(6) Acidity of mix
(7) Brine pressure
(8) Brine temperature
(9) Time of freezing
(10) Amount of mix drawn into freezer
(11) Blades of dasher dull or worn
(12) Slipping of belt
(13) Leaky brine valves
(14) Type of freezers

TABLE XIII

Summary of Methods of Making Fat Tests and Total Solids Tests with the Mojonnier Tester

-----------+--------------+---------+---------+
| | | |
| | | |
| | | |
| | | |
| | | |
| | |_Size of |
_Product |_How to |_How to |sample to+
to be |prepare |weigh fat|take for |
tested_ |samples_ |sample_ |fat test_|
-----------+--------------+---------+---------+
_Fresh |Mix |Measure |10 grams |
milk_ |thoroughly |with 10 | |
| |gram | |
| |pipette. | |
| |Drain | |
| |pipette | |
| |15 | |
| |seconds | |
| | | |
| | | |
| | | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Skim- |Mix | „ | „ |
milk_ |thoroughly. | | |
|Get | | |
|representative| | |
|sample | | |
-----------+--------------+---------+---------+
_Whey_ | „ | „ | „ |
| | | |
| | | |
| | | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Butter- |Mix thoroughly| „ | „ |
milk_ | | | |
| | | |
-----------+--------------+---------+---------+
_Evaporated|Shake in can |Use cross|Weigh |
milk_ |very |and 5 |about |
|thoroughly| |gram |5 grams |
| |pipette | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Bulk un- |Mix very | „ | „ |
sweetened |thoroughly. | | |
condensed |Get | | |
milk_ |representative| | |
|sample | | |
-----------+--------------+---------+---------+
_Bulk, | „ |Use cross|About 3 |
extra heavy| |and one 5|grams |
unsweetened| |gram | |
condensed | |pipette | |
milk_ | | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Sweetened |Proceed |Use cross|About |
condensed |without |and 5 |5 grams |
milk_ |diluting. |gram | |
|Mix thoroughly|sample | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Ice-cream |Mix |Use cross| „ |
mix_ |thoroughly. |and 5 | |
|Heat slightly |gram | |
|if necessary |pipette | |
|to melt fat |and weigh| |
| |rapidly | |
| |or weigh | |
| |directly | |
| |into | |
| |flask | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Cream |Mix |Use weigh|About 2 |
testing |thoroughly. |cross |grams |
less than |Heat slightly |with 2 | |
25% b. f._ |if necessary |gram | |
|to melt fat |pipette. | |
| |If | |
| |necessary| |
| |use boat | |
| |or weigh | |
| |directly | |
| |into | |
| |flask | |
| | | |
-----------+--------------+---------+---------+
_Cream | „ | „ |About |
testing | | |1 gram |
more than | | | |
25% b. f._ | | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Malted |Mix |Use |.5 gram |
Milk_ |thoroughly. |butter | |
|Get |boat, or | |
|representative|weigh | |
|sample |directly | |
| |into | |
| |flask | |
| | | |
-----------+--------------+---------+---------+
_Milk |Pulverize in | „ | „ |
chocolate_ |close grained | | |
|mortar. | | |
||Transfer to | | |
|sealed jar | | |
-----------+--------------+---------+---------+
_Cocoa_ |Mix | „ | „ |
|thoroughly. | | |
|Get | | |
|representative| | |
|sample | | |
-----------+--------------+---------+---------+
_Cheese_ |Pulverize in | „ |1.0 gram |
|close grained | | |
|mortar. | | |
|Transfer to | | |
|sealed jar | | |
-----------+--------------+---------+---------+
_Butter_ |See detailed |Use | „ |
|directions |butter | |
| |boat | |
| | | |
| | | |
| | | |
| | | |
-----------+--------------+---------+---------+
_Skimmed- |Pulverize in |Use |About 1 |
milk |close grained |butter |gram |
powder_ |mortar. |boat or | |
|Transfer to |weigh | |
|sealed jar |directly | |
| |into | |
| |flask | |
| | | |
-----------+--------------+---------+---------+
_Whole-milk| „ | „ | „ |
powder_ | | | |
| | | |
-----------+--------------+---------+---------+

-----------+-------------------------------------------------------+
| |
| |
| |
| |
| |
| REAGENTS TO ADD, AND HOW TO SHAKE, FIRST EXTRACTION |
_Product +-----------+----------+----------+----------+----------+
to be | | | |_Ethyl |_Petroleum|
tested_ |_Water_ |_Ammonia_ |_Alcohol_ |ether_ |ether_ |
-----------+-----------+----------+----------+----------+----------+
_Fresh |No water |1.5 c.c. |10 c.c. |Add 25 |Add 25 |
milk_ | |Shake |Shake half|c.c. |c.c. |
| |thoroughly|minute |Shake for |Shake for |
| | | |one minute|one minute|
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Skim- | „ |1.5 c.c. |Shake very| „ | „ |
milk_ | | |thoroughly| | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Whey_ | „ |1.5 c.c. | „ | „ | „ |
| |Use more | | | |
| |if whey is| | | |
| |acid. | | | |
| |Shake | | | |
| |thoroughly| | | |
-----------+-----------+----------+----------+----------+----------+
_Butter- | „ |1.5 c.c. | „ | „ | „ |
milk_ | |Shake | | | |
| |thoroughly| | | |
-----------+-----------+----------+----------+----------+----------+
_Evaporated|Use 4 c.c. | „ | „ | „ | „ |
milk_ |Shake | | | | |
|thoroughly | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Bulk un- | „ | „ | „ | „ | „ |
sweetened | | | | | |
condensed | | | | | |
milk_ | | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Bulk, |7 c.c. |1.5 c.c. |10 c.c. | „ | „ |
extra heavy|Shake very |Shake very|Shake one | | |
unsweetened|thoroughly.|thoroughly|minute | | |
condensed |Hot water | | | | |
milk_ |preferred | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Sweetened |8 c.c. hot |1.5 c.c. | „ | „ | „ |
condensed |water. |Shake | | | |
milk_ |Shake until|thoroughly| | | |
|thoroughly | | | | |
|mixed | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Ice-cream |6 c.c. | „ | „ | „ | „ |
mix_ |Shake | | | | |
|thoroughly | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Cream |6 c.c. |1.5 c.c. |10 c.c. |Add 25 |Add 25 |
testing |Shake |Use 3.0 |Shake half|c.c. |c.c. |
less than |thoroughly |c.c. if |minute |Shake for |Shake for |
25% b. f._ | |cream is | |one minute|one minute|
| |acid. | | | |
| |Shake | | | |
| |thoroughly| | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Cream |8 c.c. | „ | „ | „ | „ |
testing |Shake | | | | |
more than |thoroughly | | | | |
25% b. f._ | | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Malted |10 c.c. |1.5 c.c. | „ | „ | „ |
Milk_ |hot. |Shake very| | | |
|Shake |thoroughly| | | |
|thoroughly | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Milk | „ | „ | „ | „ | „ |
chocolate_ | | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Cocoa_ | „ | „ | „ | „ | „ |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Cheese_ | „ | „ | „ | „ | „ |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Butter_ | „ | „ | „ | „ | „ |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Skimmed- |8.5 c.c. |1.5 c.c. |10 c.c. | „ | „ |
milk |Hot water. |Shake |Shake one | | |
powder_ |Shake |thoroughly|minute | | |
|thoroughly | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+
_Whole-milk| „ | „ | „ | „ | „ |
powder_ | | | | | |
| | | | | |
-----------+-----------+----------+----------+----------+----------+

-----------+----------+----------------------------+----------+
| |SHAKE—SECOND EXTRACTION—Use | |
| |no ammonia, add water after | |
| |centrifuging as indicated. A| |
| |few drops of phenolphthalein| |
| |indicator will make a much | |
| |more distinct dividing line.| |
_Product |How long +---------+-------+----------+How long |
to be |to | |_Ethyl |_Petroleum|to |
tested_ |centrifuge|_Alcohol_|ether_ |ether_ |centrifuge|
-----------+----------+---------+-------+----------+----------+
_Fresh |30 turns |5 c.c. |15 c.c.|15 c.c. |30 turns |
milk_ | |Shake 20 |Shake |Shake 20 | |
| |sec. |20 sec.|sec. | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Skim- | „ | „ | „ | „ | „ |
milk_ | | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Whey_ | „ | „ | „ | „ | „ |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Butter- | „ | „ | „ | „ | „ |
milk_ | | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Evaporated| „ | „ |25 c.c.|25 c.c. | „ |
milk_ | | |Shake |Shake | |
| | |20 sec.|20 sec. | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Bulk un- | „ | „ | „ | „ | „ |
sweetened | | | | | |
condensed | | | | | |
milk_ | | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Bulk, | „ | „ | „ | „ | „ |
extra heavy| | | | | |
unsweetened| | | | | |
condensed | | | | | |
milk_ | | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Sweetened |60 turns | „ | „ | „ |60 turns |
condensed | | | | | |
milk_ | | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Ice-cream |30 turns | „ | „ | „ |30 turns |
mix_ | | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Cream |30 turns |5 c.c. |25 c.c.|25 c.c. |30 turns |
testing | |Shake 20 |Shake |Shake 20 | |
less than | |sec. |20 sec.|sec. | |
25% b. f._ | | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Cream | „ | „ | „ | „ | „ |
testing | | | | | |
more than | | | | | |
25% b. f._ | | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Malted | „ | „ | „ | „ | „ |
Milk_ | | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Milk | „ | „ | „ | „ | „ |
chocolate_ | | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Cocoa_ | „ | „ | „ | „ | „ |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Cheese_ | „ | „ | „ | „ | „ |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Butter_ | „ | „ | „ | „ | „ |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Skimmed- | „ | „ |15 c.c.|15 c.c. | „ |
milk | | |Shake |Shake 20 | |
powder_ | | |20 sec.|sec.| | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
-----------+----------+---------+-------+----------+----------+
_Whole-milk| „ | „ |25 c.c.|25 c.c. | „ |
powder_ | | |Shake |Shake 20 | |
| | |20 sec.|sec. | |
-----------+----------+---------+-------+----------+----------+

-----------+---------+--------++---------+--------+---------+---------
| | || | | |
| | || | | |
| | || | | |
| |How long|| | | |How long
| |to keep || |Size of |Amount |to keep
|How to |sample ||How to |sample |of water |sample
_Product |raise |in ||weigh |to take |to add to|in
to be |dividing |oven and||solid |for |sample |oven and
tested_ |line |cooler ||sample |solids |in dish |cooler
-----------+---------+--------++---------+--------+---------+---------
_Fresh |If |5 min. ||Use cross|2 grams |none |10 min.
milk_ |necessary|in oven ||and 2 | | |in oven
|to raise |at ||gram | | |at
|dividing |135° C. ||pipette, | | |100° C.
|line, add|7 min. ||or | | |5 min.
|the |in ||pipette | | |in
|necessary|cooler ||about 2 | | |cooler
|distilled|at room ||grams | | |at room
|water |temp. ||directly | | |temp.
|just | ||into dish| | |
|before | ||upon | | |
|pouring | ||balance | | |
|off | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Skim- | „ | „ ++ „ | „ | „ | „
milk_ | | || | | |
| | || | | |
| | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Whey_ | „ | „ || „ | „ | „ | „
| | || | | |
| | || | | |
| | || | | |
| | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Butter- | „ | „ || „ | „ | „ | „
milk_ | | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Evaporated| „ | „ ||Use cross|1 gram |1 c.c. | „
milk_ | | ||and 1 | | |
| | ||gram | | |
| | ||pipette, | | |
| | ||or | | |
| | ||pipette | | |
| | ||about 1 | | |
| | ||gram | | |
| | ||directly | | |
| | ||into dish| | |
| | ||upon | | |
| | ||balance | | |
-----------+---------+--------++---------+--------+---------+---------
_Bulk un- | „ | „ || „ | „ | „ | „
sweetened | | || | | |
condensed | | || | | |
milk_ | | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Bulk, | „ | „ ||Use cross|50 gram |2 c.c. | „
extra heavy| | ||and 5 | | |
unsweetened| | ||gram | | |
condensed | | ||pipette, | | |
milk_ | | ||or | | |
| | ||pipette | | |
| | ||about 5 | | |
| | ||grams | | |
| | ||directly | | |
| | ||into dish| | |
| | ||upon | | |
| | ||balance | | |
-----------+---------+--------++---------+--------+---------+---------
_Sweetened | „ | „ ||Use cross|.25 gram| „ |90 min.
condensed | | ||and | | |in oven
milk_ | | ||pipette, | | |at 100°
| | ||or | | |C., or 20
| | ||pipette | | |min. and
| | ||about | | |deduct
| | ||quarter | | |.30% from
| | ||gram | | |total.
| | ||directly | | |5 min. in
| | ||into dish| | |cooler at
| | ||upon | | |room
| | ||balance | | |temp.
-----------+---------+--------++---------+--------+---------+---------
_Ice-cream | „ | „ ||Use cross|1 gram |1 c.c. |10 min.
mix_ | | ||and 1 | | |in oven
| | ||gram | | |at 100°
| | ||pipette, | | |C.
| | ||or | | |5 min. in
| | ||pipette | | |cooler at
| | ||about 1 | | |room
| | ||gram | | |temp.
| | ||directly | | |
| | ||into dish| | |
| | ||upon | | |
| | ||balance | | |
-----------+---------+--------++---------+--------+---------+---------
_Cream |If |5 min. ||Use cross|1 gram |1 c.c. |10 min.
testing |necessary|in oven ||and 1 | | |in oven
less than |to raise |at 135° ||gram | | |at 100°
25% b. f._ |dividing |C. ||pipette, | | |C.
|line, add|7 min. ||or | | |5 min. in
|the |in ||pipette | | |cooler at
|necessary|cooler ||about 1 | | |room
|distilled|at room ||gram | | |temp.
|water |temp. ||directly | | |
|just | ||into dish| | |
|before | ||upon | | |
|pouring | ||balance | | |
|off | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Cream | „ | „ ||Use cross|.50 gram| „ | „
testing | | ||and 1 | | |
more than | | ||gram | | |
25% b. f._ | | ||pipette, | | |
| | ||or | | |
| | ||pipette | | |
| | ||about | | |
| | ||half gram| | |
| | ||directly | | |
| | ||into dish| | |
| | ||upon | | |
| | ||balance | | |
-----------+---------+--------++---------+--------+---------+---------
_Malted | „ | „ ||Weigh |.30 gram|2 c.c. |20 min.
Milk_ | | ||sample | | |in oven
| | ||directly | | |at 100°
| | ||into dish| | |C.
| | ||upon | | |5 min. in
| | ||balance | | |cooler at
| | || | | |room
| | || | | |temp.
-----------+---------+--------++---------+--------+---------+---------
_Milk | „ | „ || „ | „ | „ | „
chocolate_ | | || | | |
| | || | | |
| | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Cocoa_ | „ | „ || „ | „ | „ | „
| | || | | |
| | || | | |
| | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Cheese_ | „ | „ || „ |.50 gram|1.5 c.c. | „
| | || | | |
| | || | | |
| | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------
_Butter_ | „ | „ || „ |1 gram |none |7 min. in
| | || | | |oven at
| | || | | |100° C.
| | || | | |5 min. in
| | || | | |cooler at
| | || | | |room
| | || | | |temp.
-----------+---------+--------++---------+--------+---------+---------
_Skimmed- | „ | „ || „ |.30 gram|3 c.c. |10 min.
milk | | || | | |in oven
powder_ | | || | | |at 100°
| | || | | |C.
| | || | | |5 min. in
| | || | | |cooler at
| | || | | |room
| | || | | |temp.
-----------+---------+--------++---------+--------+---------+---------
_Whole-milk| „ | „ || „ | „ | „ | „
powder_ | | || | | |
| | || | | |
-----------+---------+--------++---------+--------+---------+---------

=185. Savings and economies.=--By using the Mojonnier over-run tester intelligently, the operator can insure the management an even uniform product from day to day, at an economical cost. Many plants have increased their over-run test, and at the same time turned out a more satisfactory product.

Success depends on how carefully and consistently the tester is operated. The operator can soon make himself very valuable to the management of the ice-cream factory. The tester removes guess-work from the freezer-room practice and places it on a scientific basis.