,transcriber's ,notes3 ,underscores 80 before and after a word or phrase indicate italics in the original text4 ,small capitals have been converted to ,,solid capitals4 ,illustrations have been moved so they do not break up paragraphs4 ,typographical and punctuation errors have been silently corrected4 ,an ,ice ,cream ,laboratory ,guide ,,by ,w4 ,w4 ,,fisk ,assistant ,professor of ,dairy ,industry at ,cornell ,university and ,h4 ,b4 ,,ellenberger ,instructor of ,dairy ,industry at ,cornell ,university ,,new ,,york ,,orange ,,judd ,,company #aiag ,copyright1 #aiag1 by ,,orange ,,judd ,,company ,all ,rights ,reserved ,printed in ,u4 ,s4 ,a4 ,,table ,,of ,,contents ,,page ,,preface #a ,,discussion ,,of ,,laboratory ,,equipment #c ,,exercise ,i ,inspection and ,study of ,ice ,cream ,machinery #f ,,discussion ,,of ,,standardization #h ,,exercise ,,ii ,standardization #ab ,,exercise ,,iii ,testing ,ice ,cream for ,fat #ad ,,exercise ,,iv ,effect of the ,salt and ,ice ,mixture on ,temperature #af ,,classification ,,of ,,ice ,,cream #ah ,,the ,,use ,,of ,,stabilizers #ba ,,exercise ,v ,freezing ,plain ,ice ,creams #bd ,,exercise ,,vi ,methods of ,measuring ,swell #bf ,,hardening ,,ice ,,cream #bh ,,exercise ,,vii ,freezing ,fruit ,ice ,cream4 ,hardening in ,salt and ,ice #cj ,,exercise ,,viii ,freezing ,nut ,ice ,cream #cb ,,exercise ,,ix ,freezing ,bisque ,ice ,cream #cd ,,exercise ,x ,making ,bricks and ,fancy ,moulded ,ice ,creams #cg ,,exercise ,,xi ,freezing ,custard ,ice ,cream #da ,,exercise ,,xii ,freezing ,parfait or ,french ,ice ,creams #de ,,exercise ,,xiii ,freezing ,puddings #di ,,exercise ,,xiv ,freezing ,ices #eb ,,exercise ,,xv ,freezing ,water ,sherbets #ed ,,exercise ,,xvi ,freezing ,milk ,sherbets #ef ,,exercise ,,xvii ,freezing ,punches and ,lacto #eh ,,exercise ,,xviii ,freezing ,mousse #fj ,,exercise ,,xix ,standardize ,mix to a ,given ,percentage of ,fat #fb ,,score ,,card ,,for ,,judging ,,ice ,,cream #fd ,,exercise ,,xx ,judging ,plain ,ice ,creams #ff ,,exercise ,,xxi ,the ,effect of ,fat ,content on ,ice ,cream #fh ,,exercise ,,xxii ,the ,effect of ,different ,binders on ,ice ,cream #gj ,,exercise ,,xxiii ,the ,effect of ,varying ,percentages of ,milk ,solids ,not ,fat on ,ice ,cream #gb ,,exercise ,,xxiv ,freezing ,ice ,cream from ,raw1 ,pasteurized1 ,emulsified and ,homogenized ,cream #gd ,,exercise ,,xxv ,the ,effect of ,aging ,cream on the ,viscosity and ,swell #gf ,,exercise ,,xxvi ,the ,effect of the ,temperature of the ,mix as ,it ,enters the ,freezer on the ,swell #gh ,,exercise ,,xxvii ,effect of the ,time of ,freezing on the ,swell and ,quality of the ,ice ,cream #hj ,,exercise ,,xxviii ,bacterial ,counts of ,ice ,cream #hb ,,exercise ,,xxix ,testing ,samples of ,gelatin #hd ,,exercise ,,xxx ,trip to ,commercial ,plants #hf ,,exercise ,,xxxi ,students' ,receipts #hh ,,preface ,the manufacture of ice cream is based on certain scientific principles4 ,it is the purpose of this laboratory manual to help the student to better understand the application of these principles4 ,this manual1 which is the result of several years' experience in teaching1 is not intended as a textbook1 but as a brief and concise outline of laboratory exercises4 ,it will also serve as a suitable place for the student to record observations4 ,the exercises have been prepared1 so that each instructor may make selections and combinations suitable for the equipment and the needs of his course4 ,because this is comparatively a new subject and the ideas regarding ice cream production and manufacture are constantly changing1 the authors recognize that this manual will need frequent revisions4 ,an effort will be made to keep it thoroughly up to date4 ,dairy ,laboratories1 ,new ,york ,state ,college of ,agriculture1 at ,cornell ,university1 ,ithaca1 ,new ,york1 ,february1 #aiag4 ,an ,ice ,cream ,laboratory ,guide ,,laboratory ,,equipment ,the exercises in this manual may be selected or easily modified1 so that they will be suitable for any laboratory equipment4 ,for example1 the receipts have been prepared with the expectation that a #aj-;gallon freezer would be used2 if a smaller freezer is used1 the receipts may be reduced proportionally4 ,much better instruction can be given if the equipment includes an artificial refrigerating plant for freezing and hardening the ice cream4 ,if the equipment does not include an artificial refrigerating plant1 a tub and can freezer1 using an ice and salt mixture for freezing1 and a wooden box for packing and hardening the ice cream1 in ice and salt1 may be used4 ,the hardening box should be made of #b inch matched lumber so that it will not leak4 ,the size of the box will be determined by the amount of ice cream manufactured4 ,it should be built in compartments which will hold six five gallon cans4 ,this will require a box #bf inches wide by #cb inches deep by #cf inches long1 outside measurement1 with a hinged cover for each compartment4 ,if much ice cream is to be made an ice cream mixer is a necessity1 but if a small amount is made each batch may be mixed in a #dj quart milk can4 ,a homogenizer and emulsor may be included in the equipment4 ,with whatever type of freezer is used1 there should be one or two small hand freezers1 to freeze small batches and to try new receipts4 ,an ice crusher should be included for crushing ice4 ,the equipment should include the necessary small utensils1 such as pails1 dippers1 ladles1 spoons1 thermometers1 scales1 measures1 pack cans1 etc4 ,there should be a suitable sink connected with hot and cold water and steam1 for washing and scalding the utensils4 ,a suitable rack should be provided for drying and holding the utensils and pack cans4 ,because of the salt used1 care must be exercised1 as it is liable to get on the utensils and cause them to rust4 ,all belts and gears on machines should be protected1 so that persons cannot be caught and injured in them4 ,,exercise ,,number ,i ,,inspection ,,and ,,study ,,of ,,ice ,,cream ,,machinery ,artificial refrigerating systems4 ,i4 ,state briefly the principles involved in an artificial refrigerating plant4 ,,ii4 ,make drawings showing the working principles of the refrigerating system4 ,,iii4 ,tell how to start and stop the compressor4 ,ice cream freezers4 ,i4 ,tell the principles on which the various types of freezers work4 ,,ii4 ,how can the temperature in the different types of freezers be regulated8 ,cleaning utensils4 ,i4 ,how should utensils be washed8 ,why8 ,,ii4 ,are all utensils so constructed that they may be easily and thoroughly cleaned8 ,what provisions have been made to make cleaning easy8 ,,exercise ,i ,,report ,,standardization ,one of the main requirements for a successful ice cream business is uniformity of quality4 ,in order to obtain this1 it is necessary to have cream each time containing the same percentage of fat4 ,as it is impossible to always get cream of a uniform fat content1 the cream must be standardized4 ,that is1 the percentage of fat must be either increased or decreased to the desired amount4 ,it is the usual practice to have richer cream than is to be used and reduce it by the addition of less rich cream1 whole milk1 or skim milk4 ,if the cream was lower in percentage of fat than was desired1 it could be standardized only by the addition of richer cream4 ,prof4 ,r4 ,a4 ,pearson has devised a very simple method1 known as the rectangular method of standardization4 ,this method is as follows3 draw a rectangle and place in the center the percentage of fat desired4 ,at the left hand corners place the percentages of fat in the materials to be mixed4 ,it is customary to place the larger figure at the top1 thus3 ,illustration ,then subtract diagonally1 placing the remainders at the right hand corners1 as shown above4 ,these show the proportions by weight in which the materials must be mixed to give the desired percentage of fat4 ,a problem may serve to illustrate the method4 ,how many pounds each of #cj cream and #d milk are necessary to make #bfj lbs4 of #bj cream8 ,illustration ,this shows #af lbs4 #cj cream and #aj lbs4 #d milk make #bf lbs4 of #bj cream1 but #bfj lbs4 is required4 ,this is best solved by simple proportion3 #aj lbs4 milk #bf lbs4 #bj cream x lbs4 milk #bfj lbs4 #bj cream4 ,solving x #ajj lbs4 #d milk required and #bfj-ajj lbs4 milk #afj lbs4 #cj cream required which may also be determined by proportion4 ,to be sure no mistakes are made in figuring1 it is best to prove all standardizations4 ,the proof is simple4 #bfj lbs4 #bj cream contains #eb lbs4 fat 7required74 #afj lbs4 #cj 0 0 #dh lbs4 0 #ajj lbs4 #d milk 0 #d lbs4 0 -- ,making a total of #eb lbs4 fat1 the amount required4 ,in the above problem a definite amount of the mixture was required4 ,there is another class of standardization problems in which the amount of one of the materials is given1 to find the quantity of the other required to standardize it3 ,how much #d milk must be mixed with #dbj lbs4 of #dj cream to make a mixture testing #be fat8 ,illustration ,this shows that #ae lbs4 of #d milk will standardize #ba lbs4 of #dj cream to a cream tasting #be fat4 ,but there are #dbj lbs4 of #dj cream to standardize4 ,by simple proportion1 #ae lbs4 #d milk #ba lbs4 #dj cream x lbs4 #d milk #dbj lbs4 #dj cream4 ,solving x #cjj lbs4 #d milk #dbj lbs4 cream #cjj lbs4 milk #gbj lbs4 #be cream4 ,proof3 #gbj lbs4 of #be cream contains #ahj lbs4 fat4 #cjj lbs4 of #d milk 0 #ab lbs4 0 #dbj lbs4 of #dj cream 0 #afh lbs4 0 ------ ,making a total of #ahj lbs4 fat4 ,,exercise ,,number ,,ii ,,standardization ,cream and milk to standardize will be furnished4 ,test both by the ,babcock method and report the result to the instructor1 who will assign a definite percentage of fat for the standardized mixture4 ,after standardizing1 test a sample of the standardized mixture by the ,babcock method to test the accuracy of your work4 ,report all calculations and results on opposite page4 ,,exercise ,,ii ,,report ,,exercise ,,number ,,iii ,,testing ,,ice ,,cream ,,for ,,fat ,ice cream cannot be tested for fat1 by the ,babcock test1 as milk1 because the acid chars the sugar1 which interferes with the reading4 ,various methods of testing ice cream1 so as to overcome this disadvantage have been devised4 ,a few of the simpler ones follow4 ,test a sample of ice cream by each of the following methods and report results on the opposite page4 ,method of ,prof4 ,h4 ,e4 ,ross3 ,mix equal parts by weight of melted ice cream and water4 ,weigh into a #i gram #ej cream bottle #i grams of the mixture4 ,add #ag4e cc4 of glacial acetic acid4 ,shake for two to three minutes4 ,next add #ae cc4 of sulphuric acid such as is used for the ,babcock test4 ,shake for one minute and proceed as in the ordinary ,babcock test4 ,multiply the reading by two4 ,method of ,j4 ,p4 ,dawson3 ,weigh #ah grams of melted ice cream at a temperature of #gj degrees ,f4 into a #cj1 #i inch cream test bottle4 ,add #h cc4 of glacial acetic acid1 agitate gently for #b minutes and add #aj cc4 of ,babcock sulphuric acid4 ,shake and centrifuge in the usual manner4 ,note3 ,there appears to be no reason why one half the quantities of ice cream and acids may not be used in a #f inch #i gram #ej cream bottle4 ,method often used by the authors3 ,weigh #i grams of melted ice cream into a #f inch #ej1 #i gram cream bottle and add about #i cc4 of water4 ,add three quarters of an acid measure of glacial acetic acid and mix thoroughly4 ,next add two thirds of an acid measure of ,babcock sulphuric acid4 ,shake till well mixed and centrifuge in the usual manner4 ,,exercise ,,iii ,,report ,,exercise ,,number ,,iv ,,effect ,,of ,,the ,,salt ,,and ,,ice ,,mixture ,,on ,,temperature ,make a brine one part salt to ten parts of water by weight4 ,with part of this fill the can of a hand freezer two thirds full just as though it were an ice cream mix which you were going to freeze4 ,record the temperature of this brine4 ,trial #a4 ,using a mixture of one pound of salt to #aj lbs4 of crushed ice1 try freezing the brine in the freezer can4 ,turn #aj minutes1 keeping the freezer can well covered with the ice and salt mixture4 ,open and record the temperature of the brine in the can4 ,trial #b4 ,empty the freezer can and tub and refill the can with more of the brine used in ,trial #a4 ,be sure to have it the same temperature4 ,using a salt and ice mixture of the same proportions1 pack the tub again and in addition add enough cold water so that it starts to run from the overflow hole in the tub4 ,turn the freezer #aj minutes1 recording the temperature of the brine flowing from the overflow hole every #b minutes4 ,be sure to keep the ice-salt-water mixture in the tub well mixed by punching with a stick such as a sawed-off broom handle4 ,again record the temperature of the brine in the can4 ,why does it differ from what it was in ,trial #a8 ,trial #c4 ,repeat ,trial #b1 except use a mixture of salt and ice one to six instead of one to #aj4 ,record results4 ,trial #d4 ,repeat ,trial #c but do not mix the ice1 salt1 and water in the tub4 ,explain the difference in the results obtained in ,trials #c and #d4 ,tabulate and report all the data which you have recorded4 ,,exercise ,,iv ,,report ,,classification ,,of ,,ice ,,cream ,in the absence of the adoption of any uniform standard classification of ice cream1 the following classification in use by the authors is given4 ,it is simple1 yet comprehensive1 and is arranged according to fundamental differences in composition4 ,this seems to be the most logical basis for classifying ice cream and is very satisfactory from a laboratory standpoint4 ,exercises and representative formulas will be given for each of these classes4 ,i4 ,plain or uncooked ice cream1 often known as ,philadelphia ice cream1 is made from cream1 sugar1 and flavoring1 with or without condensed milk or some stabilizer4 ,it may be subdivided as follows3 #a4 ,plain--,flavors such as ,vanilla1 ,chocolate1 ,caramel1 ,coffee1 ,mint1 etc4 #b4 ,fruit--,flavored with fresh or canned fruits such as ,peach1 ,pineapple1 ,strawberry1 ,cherry1 etc4 #c4 ,nut--,flavored with such nuts as ,walnut1 ,almond1 ,filbert1 ,chestnut1 ,pistachio1 etc4 #d4 ,bisque--,flavored with ,marshmallows1 ,macaroons1 ,sponge ,cake1 ,nabisco ,wafers1 ,grape-nuts1 etc4 ,,ii4 ,cooked ice cream1 often known as ,french or ,neapolitan ice cream1 is made from cream1 sugar1 flavoring1 and eggs4 ,as custards they sometimes contain flour or cornstarch4 ,the following subdivisions are recognized3 #a4 ,parfaits or ,french--,flavors such as ,vanilla1 ,chocolate1 etc41 are most common1 but various fruits are sometimes used4 #b4 ,puddings--,these are highly flavored with various dried and candied fruits1 nuts1 and spices4 ,examples are ,nesselrode1 ,roman1 and ,english ,plum4 #c4 ,custards--,these contain flour1 cornstarch1 tapioca1 or other similar ingredients1 and are almost always flavored with vanilla4 ,,iii4 ,sherbets and ,ices are made from water or milk1 sugar1 often egg albumen and a stabilizer1 and flavored with fruit juices or other natural flavoring4 ,the most prominent classes are the following3 #a4 ,ices--,made from water1 sugar and some natural flavoring without eggs or a stabilizer4 ,this may include granites and frapps4 ,granites are frozen with little agitation1 while frapps are only semi-frozen to a slushy consistency4 #b4 ,water ,sherbets--are made the same as ices with the addition of egg whites and sometimes a stabilizer4 ,if the whole egg is used1 they are sometimes called souffles4 #c4 ,punches--are ices or water sherbets flavored with liquors or highly flavored with fruit juices and spices4 #d4 ,milk ,sherbets--,made from skimmed or whole milk1 sugar1 and egg whites1 with or without a stabilizer and flavored with some natural flavoring4 #e4 ,lacto--,made from skimmed or whole sour milk instead of sweet milk but in other respects they resemble milk sherbets4 ,,iv4 ,mousse is a rich cream1 sweetened and whipped to a stiff froth1 flavored and frozen in moulds or cans4 ,in the laboratories at the ,new ,york state agricultural college #bj cream is used in making all plain or uncooked ice creams4 ,therefore in the following exercises and formulas a #bj cream is used as a base in most cases4 ,this1 however1 may be reduced to #ah or #af if it is thought desirable4 ,it must be remembered that the formulas given are for laboratory use and are not especially recommended as ideal formulas for commercial use4 ,many of them have given good results in commercial plants but there are so many variations and combinations possible that no single formula or group of formulas can be given as ideal for all commercial plants4 ,if the use of condensed milk is desired eight pounds of whole condensed milk may be substituted for the same amount of cream with excellent results in any of the formulas given for plain ice cream4 ,most commercial plants use condensed milk to give the ice cream more body and better standing quality4 ,,the ,,use ,,of ,,stabilizers ,a stabilizer of some kind is generally admitted to be necessary in commercial ice cream4 ,the three most commonly used are gelatin1 ice cream powders and gum tragacanth4 ,gelatin may be prepared in any of the three following ways1 using either milk or water for dissolving it4 ,however1 if milk is used1 one of the first two methods should be used1 so as to avoid any cooked flavor from boiled milk4 #a4 ,using one pint to one quart of water or milk to each two ounces of gelatin1 soak the gelatin in the cold liquid for fifteen to thirty minutes4 ,then heat the mixture up to a temperature of #afj degrees to #agj degrees ,f4 and add to the cream with rapid agitation4 #b4 ,the same as number one1 except heat the mixture only to a temperature of #abe degrees to #acj degrees ,f4 for a sufficient time to thoroughly dissolve all of the gelatin4 #c4 ,heat the necessary amount of water to boiling1 dump the gelatin into it and stir till dissolved4 ,then add to the cream with rapid stirring4 ,ice cream powders should be used according to the directions given with them4 ,gum tragacanth stock is made in the following manner4 ,place the dry gum in cold water1 using one ounce of gum to four pounds of water4 ,heat slowly and uniformly over a low flame or better in a double boiler to a temperature of about #aaj degrees ,f4 ,hold at this temperature for several hours or until the dry gum has absorbed all the water it will hold4 ,it does not go into true solution in water but will absorb about fifty times its own weight of the water4 ,strain through a coarse strainer and cool4 ,it is then ready for immediate use4 ,sometimes enough is made at one time to last for several days1 in which case it is best to add sufficient sugar to keep it from spoiling4 ,,exercise ,,number ,v ,,freezing ,,plain ,,ice ,,cream ,freeze ice creams after the following formulas1 which may be reduced to suit the capacity of the freezer used4 ,eight pounds of whole condensed milk may be substituted for eight pounds of the cream if desired4 ,fill out the record blank on opposite page4 ,no4 #a4 #dj pounds of #bj cream #h pounds of sugar #d ounces of vanilla extract #d ounces of gelatin if desired 7,see page #ba7 ,no4 #b4 #dj pounds of #bj cream #h pounds of sugar #b ounces of vanilla extract #d ounces of gelatin if desired 7,see page #ba7 #a pounds cocoa dissolved in four pounds of boiling water with one pound of sugar4 7,chocolate may be used47 ,cinnamon to taste if desired4 ,no4 #c4 #dj pounds of #bj cream #h pounds of sugar #b ounces of vanilla extract #b pounds of coffee 7boil1 strain and use enough to flavor to taste7 #d ounces of gelatin if desired 7,see page #ba7 ,no4 #d4 #dj pounds of #bj cream #h pounds of sugar #a pint of creme de menth syrup #d ounces of gelatin if desired 7,see page #ba7 ,color pale green4 ,,exercise ,v ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,vi ,,methods ,,of ,,measuring ,,swell ,freeze one or more batches of plain ice cream as assigned and measure the per cent4 of swell in each of the following ways4 ,record results on the opposite page4 ,receipt3 #dj pounds of #bj cream #h pounds of sugar #d ounces of vanilla extract #d ounces of gelatin if desired 7,see page #ba7 #a4 ,measure the gallons of mix used4 ,then measure in packing cans the gallons of ice cream obtained and calculate the per cent4 of swell4 #b4 ,weigh one gallon of the mix4 ,weigh the first gallon and the last gallon of ice cream removed from the freezer and calculate the per cent4 of swell in each case4 #c4 ,take two samples1 preferably from different packing cans of ice cream from the same freezer1 and determine the per cent4 of swell by the method given in ,bulletin #bda of the ,wisconsin ,station as follows3 ,take a #ej cc4 sample of ice cream with the sampler furnished you and transfer to a #cjj cc4 beaker1 using exactly #bjj cc4 of hot water to melt it4 ,then transfer all of this to a #bej cc4 ,florence flask and add #a or #b cc4 of ether 7measured7 to reduce the foam4 ,next add enough water measured from a burette to fill the flask to the mark4 ,the ether and water required represent the swell4 ,calculate the per cent4 in each case4 ,which method do you consider the most accurate for commercial use and why8 ,for experimental use and why8 ,give special advantages of each test4 ,,exercise ,,vi ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,hardening ,,ice ,,cream ,ice cream may be of the highest quality when removed from the freezer and yet be ruined before it becomes hard enough to ship unless the hardening is properly accomplished4 ,the two principal methods in use are the salt and ice method and the artificially cooled dry hardening room where the cans of ice cream are simply set in a very cold room and hardened by still or circulating cold air4 ,the temperature of such a room should be maintained at near zero ,f4 ,with either method the hardening process should not require more than twelve hours4 ,the packing cans should always be cold before they are filled with ice cream1 so as to prevent melting in the bottom4 ,directions for hardening in salt and ice4 ,either ordinary packing tubs or a large box may be used for this purpose4 ,if tubs are used1 simply pack well with salt and ice mixed in the proportion of one to eight4 ,it is necessary to repack these tubs two or three times a day in order to keep the ice cream hard4 ,when several cans of ice cream are to be hardened at a time a better method1 more economical in labor and material1 is to pack the empty cans up to the covers in a large box1 using salt and ice1 one to eight4 ,the soft ice cream is poured into these partly packed cans and when full they are completely covered with the ice and salt mixture4 ,with such a box it is not necessary to repack oftener than twice a day4 ,,exercise ,,number ,,vii ,,freezing ,,fruit ,,ice ,,cream--,,hardening ,,in ,,salt ,,and ,,ice ,freeze fruit ice creams after the following formula1 using such of the flavors as are assigned4 ,fill out record blank on opposite page4 ,receipt3 #dj pounds of #bj cream #h pounds of sugar #d ounces of gelatin in #d pounds water #c quarts pulped fruit ,color1 if desired4 ,flavors3 ,pineapple1 raspberry1 peach1 cherry1 strawberry4 ,either fresh or canned fruit may be used4 ,if a perpendicular freezer is used1 the fruit should not be added until the ice cream begins to thicken1 which will prevent the fruit settling to the bottom of the freezer4 ,harden this ice cream in a salt and ice mixture4 ,,exercise ,,vii ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,viii ,,nut ,,ice ,,cream ,freeze nut ice creams as assigned1 using the formula given below4 ,fill out the record blank on opposite page4 ,flavors3 ,walnut1 filbert1 almond and pistachio4 ,it is better if all of these1 except the walnuts1 are blanched before using by scalding with boiling water and removing the skins4 ,prepare the nuts by running them through a meat chopper and add to the ice cream after it freezes enough to begin to thicken4 ,receipt3 #dj pounds of #bj cream #h pounds of sugar #b ounces of vanilla extract #d ounces of gelatin in #d pounds water #c pounds of nut meats ,if pistachio nuts are used1 color the ice cream a pale green4 ,,exercise ,,viii ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,ix ,,bisque ,,ice ,,cream ,freeze bisque ice cream after the base formula given below1 using such of the following flavors as are assigned4 ,fill out the record blank on opposite page4 ,flavors3 ,macaroons1 sponge cake1 grapenuts1 and ,nabisco wafers4 ,receipt3 #dj pounds of #bj cream #h pounds of sugar #c ounces of vanilla extract #d ounces of gelatin in #d pounds water #e pounds pulverized bread product4 ,any bread product used should be dried sufficiently so that it may be easily crushed into fine crumbs4 ,if perpendicular freezer is used1 do not add the crumbs until the ice cream freezes enough to begin to thicken4 ,,exercise ,,ix ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,x ,,making ,,bricks ,,and ,,fancy ,,moulded ,,ice ,,creams ,freeze the following plain ice creams as assigned4 ,freeze in the order given4 ,fill out record blank on the opposite page and make bricks and molds of the ice cream as directed below4 ,receipts3 ,no4 #a4 #dj pounds of #bj cream #h pounds of sugar #e ounces of gelatin in #d pounds water #d ounces of vanilla extract ,no4 #b4 #dj pounds of #bj cream #h pounds of sugar #e ounces of gelatin in #d pounds water #a quart pulped strawberries #d ounces strawberry extract ,color pink ,no4 #c4 #dj pounds of #bj cream #h pounds of sugar #e ounces of gelatin in #d pounds water #c ounces of vanilla extract #a pounds chocolate with #d pounds of water and one pound of sugar 7cocoa may be used if desired74 ,fill the outside of a few center mold bricks with vanilla ice cream4 ,harden in a salt and ice mixture one part salt to two parts of ice4 ,when hard withdraw the center mold and fill with the strawberry or chocolate ice cream4 ,again pack in salt and ice to harden4 ,fill a few fancy individual molds and pack in the salt and ice mixture till hard4 ,each student should make a #c layer tri-colored brick4 ,first prepare the molds1 attach your name and pack in salt and ice to become thoroughly cold4 ,as the vanilla ice cream is drawn from the freezer fill each mold one third full and pack in the salt and ice mixture1 so that it will be hardened by the time the strawberry ice cream is ready to be drawn off4 ,then fill another one third with the strawberry4 ,finish filling with the chocolate1 being sure to have the brick so full of soft cream that no brine can enter under the lid4 ,care should be taken each time to have the bricks set level in the salt and ice4 ,,exercise ,x ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xi ,,custard ,,ice ,,cream ,freeze custard ice creams after the following receipts as assigned and fill out report blank on opposite page4 ,quantities given are for hand freezers4 ,receipts3 ,no4 #a4 #f quarts of milk #c pounds of sugar #bd eggs #ab tablespoonfuls of cornstarch #f tablespoonfuls of vanilla or to taste4 ,put the milk over the fire in a farina or double water boiler4 ,moisten the cornstarch with a little cold milk so that it can be added to milk without lumping4 ,when the milk is hot1 add the cornstarch and stir until it begins to thicken4 ,beat the eggs and sugar together until light and then add them to the hot milk4 ,cook a few minutes1 take from fire1 flavor and cool and freeze same as ice cream4 ,other flavors as coffee or chocolate may be made by substituting these flavors for the vanilla4 ,no4 #b4 #e quarts milk #a quart #cj cream #h eggs #b pounds sugar #f tablespoonfuls flour #a ounces of vanilla or to taste ,follow directions given for ,no4 #a4 ,no4 #c4 #b quarts #cj cream #d quarts of milk #c pounds of sugar #a quarts ,minute ,tapioca yolks of #d eggs #a teaspoonful salt #d teaspoonfuls lemon extract #b teaspoonfuls rose extract ,cook the tapioca in two quarts of milk for #aj minutes1 then add the rest of the milk1 the sugar and salt4 ,cook ten minutes longer4 ,remove from fire and add the egg yolks well beaten4 ,then add the extract1 cool1 and freeze4 ,when nearly done1 add the cream previously beaten to stiff froth and finish freezing4 ,,exercise ,,xi ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xii ,,parfait ,,or ,,french ,,ice ,,cream ,freeze the following receipts as assigned and fill out report blank on opposite page4 ,receipts3 ,no4 #a4 #dj pounds of #bj cream #aj pounds of sugar #d ounces of vanilla extract #h dozen eggs well beaten ,beat the egg yolks till smooth1 add the sugar1 and beat again till it is dissolved4 ,beat the whites to a stiff froth and stir into the yolks and sugar4 ,mix all with the cream and cook in a double boiler to a temperature of #ahj degrees ,f4 for #ae minutes4 ,cool to #dj degrees ,f41 add vanilla and freeze4 ,no4 #b4 #dj pounds of #bh cream #aj pounds of sugar #d ounces of vanilla extract #h dozen eggs well beaten #b quarts crushed strawberries ,beat whole eggs together1 add to the mix and freeze1 or the whites may be beaten separately if desired and added after the mix is partly frozen4 ,no4 #c4 #dj pounds of #be cream #ab pounds of sugar #d ounces of vanilla extract #d pounds chopped walnut meats yolks of #h dozen eggs ,beat the egg yolks till smooth1 add the sugar and beat again4 ,then add to the cream and cook in double boiler to #ahj degrees ,f4 for #ae minutes4 ,cool1 add the balance of the mix and freeze4 ,,exercise ,,xii ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xiii ,,puddings ,freeze the following puddings as assigned and fill out report blank on opposite page4 ,receipts3 ,no4 #a4--,nesselrode4 #cb pounds #bh cream #aj dozen eggs #aj pounds of sugar #f ounces vanilla #d pounds chopped walnut meats #c pounds chopped candied cherries #c pounds chopped candied fruits #d pounds chopped raisins ,cook the egg yolks with the cream4 ,beat the whites and add when partly frozen4 ,no4 #b--;,english ,plum4 #cb pounds #be cream #h dozen eggs #ab pounds sugar #c pounds cocoa or chocolate #e pounds assorted fruits that do not pulp #b pounds seeded raisins #c pounds dates #d pounds walnut meats #d tablespoonfuls ground cinnamon #a tablespoonful ginger #a tablespoonful ground cloves ,use the eggs as directed under receipt number one4 ,chop the fruits and nuts fine4 ,no4 #c4--;,fruit ,pudding #cb pounds #aj cream #h pounds whole condensed milk #h pounds of sugar #e ounces of gelatin dissolved in part of cream #b pounds chopped cherries #b pounds chopped raisins #b pounds chopped nuts #a quarts sherry wine ,soak the fruit over night in the sherry wine4 ,,exercise ,,xiii ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xiv ,,ices ,freeze the following water ices as assigned and fill out record blank on opposite page4 ,receipts3 ,no4 #a4 #dh pounds of water #bj pounds of sugar #f pounds of lemon juice ,no4 #b4 #dh pounds of water #bj pounds of sugar #b pounds of lemon juice #d quarts pineapple juice ,no4 #c4 #dh pounds of water #bj pounds of sugar #b pounds of lemon juice #d quarts finely pulped strawberries ,no4 #d4 ,same as number two1 except freeze very rapidly with little agitation4 ,this is often called a granite4 ,,exercise ,,xiv ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xv ,,water ,,sherbets ,freeze the following sherbets as assigned and fill out record blank on opposite page4 ,receipts3 ,no4 #a4 #dh pounds water #af pounds sugar #a pound lemon juice #d quarts grated pineapple 7or pineapple juice7 #f ounces of gelatin in #d pounds of water1 if desired #bd egg whites beaten stiff and added when mixture is partly frozen ,no4 #b4 ,same as number one except replace the pineapple with grape juice4 ,no4 #c4 ,use same mix as number one except replace the pineapple with orange juice4 ,boil the water and sugar to a clear syrup1 then strain and cool before freezing4 ,,exercise ,,xv ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xvi ,,milk ,,sherbets ,freeze milk sherbets after the following base formula1 using such of the flavorings as are assigned4 ,fill out the record blank on the opposite page4 ,flavors3 ,orange1 grape1 cherry1 pineapple1 and strawberry4 ,if lemon is desired1 use only two quarts of lemon juice with a quart of orange juice4 ,receipt3 #dh pounds of milk #af pounds of sugar #e ounces of gelatin in #b quarts water #a pound lemon juice #d quarts fruit flavoring #ab egg whites beaten stiff and added after mixture is partly frozen4 ,,exercise ,,xvi ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xvii ,,punches ,,and ,,lacto ,freeze the following formulas as assigned and fill out the record blank on opposite page3 ,punches3 ,no4 #a4 #dh pounds water #bj pounds sugar #a pound lemon juice #a quart brandy and rum mixed ,no4 #b4 #dh pounds water #bj pounds sugar #a pound lemon juice #a quart orange juice #b quarts wine #d ounces gelatin in part of the water ,no4 #c4 #dh pounds water #bj pounds sugar #a quart lemon juice #a quart raspberry juice #a quart grape juice cloves1 cinnamon1 allspice and nutmeg to taste4 ,lacto 7,from ,iowa ,station ,bulletin #adj7 #dh pounds good starter just nicely coagulated #ah pounds sugar #bd eggs1 whites and yolks beaten separately #b quarts of grape juice #a quarts lemon juice ,mix in the order given in the formula4 ,other flavors may be substituted for the grape juice4 ,,exercise ,,xvii ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xviii ,,mousse ,prepare and freeze mousse after the following formulas as assigned4 ,no4 #a4--;,for five gallons #bj pounds aged sweet cream1 at least #dj fat #e pounds sugar #f ounces of gelatin juice of three lemons #c quarts strained strawberry juice ,dissolve the sugar in the fruit juice1 then stir in the gelatin dissolved in a very little water4 ,chill this mixture but not enough to form a jelly4 ,whip the cold cream till stiff and then fold in the gelatin-sugar-fruit mixture4 ,pack into molds or cans and harden in a salt and ice mixture one to two4 ,other flavors may be substituted4 ,no4 #b4--;,for five gallons #bj pounds of aged sweet cream1 #ce fat #d pounds of sugar #e ounces of gelatin #b ounces of vanilla ,dissolve the gelatin and stir into the cream4 ,whip till stiff1 then fold in the sugar and vanilla and pack in cans1 hardening in salt and ice mixed one to two4 ,report results on opposite page4 ,,exercise ,,xviii ,,report ,,exercise ,,number ,,xix ,,standardize ,,mix ,,to ,a ,,given ,,percentage ,,of ,,fat ,the following materials will be furnished3 cream1 milk1 sugar1 chocolate1 fruit1 vanilla and gelatin4 ,from them make up a receipt and freeze a batch of ice cream to contain a given per cent4 of fat as assigned4 ,test the frozen ice cream for fat and report the result to the instructor at time of testing4 ,include your receipt and all calculations and tests on opposite page4 ,mark plainly each can of ice cream with the receipt number1 your name1 and the date4 ,no4 #a4 ,vanilla ice cream to test #ad fat4 ,no4 #b4 ,vanilla ice cream to test #ab fat4 ,no4 #c4 ,vanilla ice cream to test #i fat4 ,no4 #d4 ,fruit ice cream to test #aa fat4 ,no4 #e4 ,chocolate ice cream to test #ab fat4 ,,exercise ,,xix ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,score ,,card ,,for ,,ice ,,cream ,the comparison of ice creams is accomplished best by reducing their quality to a numerical basis4 ,this is done by use of a score card4 ,two score cards are suggested as follows3 ,modification of the ,cornell ,score ,card ,wisconsin ,score ,card ,flavor #de ,flavor #dj ,body and texture #ce ,body and texture #be ,richness #aj ,bacterial count #ae ,appearance #e ,richness #aj ,package #e ,appearance #e ------ ,package #e ------ #ajj #ajj ,it may be more advantageous to use the ,cornell score card in the ,laboratory because immediate results can be obtained1 while with the modified ,wisconsin score card bacterial counts must be made of the ice cream1 so that it would be two to three days before the final score of the ice cream could be obtained4 ,,discussion ,,of ,,qualities ,,of ,,ice ,,cream ,flavor4 ,the ice cream should have a pronounced flavor which will blend with the flavor of the cream to give a clean1 desirable typical flavor4 ,body and ,texture4 ,the body should be firm and mellow4 ,it should not be tough or rubbery neither soft or mushy4 ,the texture should be smooth and velvety and entirely free from graininess and lumpiness4 ,richness4 ,if the ice cream meets the legal requirements1 it should be given a perfect score4 ,if it falls below the legal requirement1 it should be scored zero4 ,appearance4 ,the ice cream should have an attractive appearance and be of the characteristic uniform color4 ,package4 ,the package should be neat and clean and1 if for long shipment1 some provision should be made to protect the ice on top of the packing tub4 ,bacterial count4 ,an ice cream which has a count of #bj1jjj should be considered perfect4 ,for each increase of #bj1jjj above this one point should be deducted from the score4 ,application of score card4 ,when judging samples of ice cream1 it is best to try some of them to obtain some idea of the qualities of the samples to be scored4 ,this is necessary so that the score will not run above #ajj and to set a standard4 ,then with a definite standard in mind1 the samples may be carefully scored4 ,the cuts in score should be made in proportion to the quality of the ice cream and the definite standard in mind4 ,,exercise ,,number ,,xx ,,judging ,,plain ,,ice ,,cream ,score and criticize the samples of plain ice cream recording the scores on the opposite page4 7,for score card see page #fd47 ,one sample will first be scored by the instructor as an example and guide to the severeness of the cut for different defects4 ,after the students have finished1 he will score the remaining samples with them4 ,three of the samples are ice cream made in the college laboratory4 ,the others are purchased and represent well known commercial ice creams4 ,after scoring on all other points make a fat test of each sample4 7,see page #ad47 ,,exercise ,,xx ,,report ,,legend3 ,a ,student's ,score ,b ,corrected ,score ,c ,body and ,texture ,d ,color and ,appearance ,e ,,criticisms ,score card used ,date ,,score ---------------------------------------- ---------- ,rec't,flavor ,c ,rich-,bacteria ,d ,package,total,place ,e ness ,score ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,,exercise ,,number ,,xxi ,,the ,,effect ,,of ,,fat ,,content ,,on ,,ice ,,cream ,part ,i4 ,freeze ice creams after the following formulas as assigned4 ,each has a different percentage of fat4 ,fill out the record blank on opposite page and mark plainly each can of ice cream with the receipt number1 your name and the date4 ,receipts3 ,no4 #a4 #dj pounds of #aj cream #h pounds of sugar #d ounces of vanilla extract #d ounces gelatin in #d pounds water4 ,no4 #b4 ,same as ,no4 #a except use #ae cream4 ,no4 #c4 ,same as ,no4 #a except use #bj cream4 ,no4 #d4 ,same as ,no4 #a except use #cj cream4 ,no4 #e4 ,same as ,no4 #a except use #dj cream4 ,part ,,ii4 ,after hardening or next laboratory period score and criticize the ice cream made in ,part ,i4 ,fill in the score blank on page #ij4 ,,exercise ,,xxi ,,report ,,part ,i ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xxii ,,the ,,effect ,,of ,,different ,,binders ,,on ,,ice ,,cream ,part ,i4 ,freeze the following mixes as assigned4 ,fill out record blank on opposite page1 and mark each can of ice cream plainly with receipt number1 your name and date4 ,receipts3 ,no4 #a4 #dj pounds #af cream #h pounds sugar #d ounces vanilla #b quarts of gum stock 7,see page #ba7 ,no4 #b4 ,same as ,no4 #a except use #d ounces of gelatin in #c pounds of water as a binder4 ,nos4 #c1 #d1 #e4 ,in these use different ice cream powders as binders1 following the directions given with each powder as to quantities to use and method of mixing4 ,use a formula which will give the same per cent4 of fat and solids not fat as ,no4 #a4 ,part ,,ii4 ,after hardening or at the next laboratory period score and criticize the ice creams made in ,part ,i4 ,fill out the score blank on page #ia4 ,,exercise ,,xxii ,,report ,,part ,i ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xxiii ,,the ,,effect ,,of ,,varying ,,percentages ,,of ,,milk ,,solids ,,not ,,fat ,,on ,,ice ,,cream ,part ,i4 ,freeze the following mixes as assigned4 ,fill out record blank on opposite page4 ,mark each can of ice cream you freeze with receipt number1 your name and date4 ,calculate and record the approximate per cent of fat and of milk solids not fat in each mix4 ,receipts ,no4 #a ,no4 #b ,no4 #c ,no4 #d ,cream #dj lbs4 #ce lbs4 #cj lbs4 #be lbs4 #ae #ae #af #ah ,whole ,condensed ,milk #e lbs4 #aj lbs4 #ae lbs4 ,sugar #h lbs4 #h lbs4 #h lbs4 #h lbs4 ,vanilla #d oz4 #d oz4 #d oz4 #d oz4 ,gelatin #d oz4 #d oz4 #d oz4 #d oz4 ,water #d lbs4 #d lbs4 #d lbs4 #d lbs4 ,per cent ,fat ,per cent ,milk ,s4 ,n4 ,f4 ,part ,,ii4 ,after hardening or at next laboratory period score the ice creams as made above4 ,fill out the score blank on page #ib4 ,,exercise ,,xxiii ,,report ,,part ,i ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xxiv ,,freeze ,,ice ,,cream ,,from ,,raw1 ,,pasteurized1 ,,emulsified ,,and ,,homogenized ,,cream ,note effect on swell and quality of ice cream4 ,in order to have the ice cream in condition to make easy comparison1 it should all be made after the same receipt4 #dj pounds #bj cream #h pounds sugar #d ounces vanilla extract #d ounces gelatin in #d pounds water ,with sufficient fresh cream to make four batches of ice cream1 divide the cream into four equal parts4 ,i4 ,freeze one part directly4 ,,ii4 ,pasteurize one part and freeze4 ,,iii4 ,emulsify one part and freeze4 ,,iv4 ,homogenize one part and freeze4 ,if desired all may be aged before freezing4 ,fill out record blank on opposite page4 ,,exercise ,,xxiv ,,report ,batch ,number #a #b #c #d ---------------------------------------- ----- ,pounds of ,mix ---------------------------------------- ----- ,gallons of ,mix ---------------------------------------- ----- ,temperature of ,mix ---------------------------------------- ----- ,time of ,starting ,freezer ---------------------------------------- ----- ,time of ,stopping ,freezer ---------------------------------------- ----- ,temperature of ,ice ,cream ---------------------------------------- ----- ,gallons of ,ice ,cream ---------------------------------------- ----- ,gallons of ,swell ---------------------------------------- ----- ,per ,cent of ,swell ---------------------------------------- ----- ,comments3 ,,exercise ,,number ,,xxv ,,the ,,effect ,,of ,,aging ,,cream ,,on ,,the ,,viscosity ,,and ,,swell ,twenty per cent4 cream of nearly uniform quality will be furnished you1 of the following ages from the separator3 three to four hours1 one day1 two days1 three days1 and five days4 ,freeze a batch of each as assigned1 using the following formula1 and pay special attention to the swell obtained4 ,also test each cream for viscosity by dropping from a pipette on an inclined glass1 taking care to have the glass and pipette of even temperature for each trial4 ,fill out blank report on opposite page4 ,receipt3 #dj pounds #bj cream #h pounds sugar #d ounces vanilla extract #d ounces gelatin in #d pounds water4 ,,exercise ,,xxv ,,report ,date ,receipt ,number ,,cream3 ,,ice ,,cream3 ,age ,gallons ,acidity ,weight per gallon ,temperature ,,swell3 ,,standardization3 ,gallons ,per cent4 ,per cent fat in cream ,per cent fat in milk ,,freezing3 ,standardize pounds of ,freezer used cream testing per ,pounds ice used cent fat4 ,pounds salt used ,illustration ,,time3 ,of starting freezer ,that mix reaches #cj ,f ,required to reach #cj ,f ,that freezing is completed ,total time required to freeze ,give proportion4 x the pounds ,pounds of cream used ,,temperature3 ,pounds of milk used ,of mix entering freezer ,of brine when mix reaches #cj ,f ,,mix3 ,of ice cream when removed ,pounds ,gallons ,of brine at this time ,weight per gallon ,per cent fat it should test ,was gelatin used8 ,by method #a1 #b or #c8 ,in milk or water8 ,remarks3 ,comments on ice cream after it is hardened3 ,,exercise ,,number ,,xxvi ,,the ,,effect ,,of ,,the ,,temperature ,,of ,,the ,,mix ,,as ,,it ,,enters ,,the ,,freezer ,,on ,,the ,,swell ,make enough mix for four #aj gallon batches of ice cream1 using the following formula3 #dj pounds of #bj cream #h pounds of sugar #d ounces of vanilla extract #d ounces of gelatin in #d pounds water4 ,freeze the first batch as a preliminary one4 ,have the second at a temperature of #dj degrees ,f41 when it enters the freezer1 the third at #ej degrees ,f41 and the fourth at #fj degrees ,f4 ,warm to these temperatures before placing mix in freezer4 ,note swell obtained4 ,explain4 ,fill out record blank on opposite page4 ,,exercise ,,xxvi ,,report ,batch ,number #a #b #c #d ---------------------------------------- ----- ,pounds of ,mix ---------------------------------------- ----- ,gallons of ,mix ---------------------------------------- ----- ,temperature of ,mix ---------------------------------------- ----- ,time of ,starting ,freezer ---------------------------------------- ----- ,time of ,stopping ,freezer ---------------------------------------- ----- ,temperature of ,ice ,cream ---------------------------------------- ----- ,gallons of ,ice ,cream ---------------------------------------- ----- ,gallons of ,swell ---------------------------------------- ----- ,per ,cent of ,swell ---------------------------------------- ----- ,comments3 ,,exercise ,,number ,,xxvii ,,effect ,,of ,,the ,,time ,,of ,,freezing ,,on ,,the ,,swell ,,and ,,quality ,,of ,,ice ,,cream ,make enough mix for four #aj gallon batches of ice cream1 using the following formula3 #dj pounds of #bj cream #h pounds of sugar #d ounces of vanilla extract #d ounces of gelatin in #d pounds water ,freeze the first batch as a preliminary one4 ,regulate either the temperature or quantity of brine so that the second batch will freeze in four minutes1 the third in fifteen minutes1 and the fourth in thirty minutes4 ,note particularly the effect on the swell and quality4 ,fill out the record blank on opposite page4 ,,exercise ,,xxvii ,,report ,batch ,number #a #b #c #d ---------------------------------------- ----- ,pounds of ,mix ---------------------------------------- ----- ,gallons of ,mix ---------------------------------------- ----- ,temperature of ,mix ---------------------------------------- ----- ,time of ,starting ,freezer ---------------------------------------- ----- ,time of ,stopping ,freezer ---------------------------------------- ----- ,temperature of ,ice ,cream ---------------------------------------- ----- ,gallons of ,ice ,cream ---------------------------------------- ----- ,gallons of ,swell ---------------------------------------- ----- ,per ,cent of ,swell ---------------------------------------- ----- ,comments3 ,,exercise ,,number ,,xxviii ,,bacterial ,,counts ,,of ,,ice ,,cream ,this exercise is to be performed once during the course by each student as assigned4 ,sterile glassware and media will be furnished you4 ,weigh or measure the samples for dilution as instructed4 ,take samples as indicated below in sterile bottles and plate on plain lactose agar4 ,incubate at #cg degrees ,c41 for #dh hours4 ,sample of cream4 ,dilutions _/1 and _/14 ,sample of gelatin4 ,dilutions _/ and _/4 ,sample of vanilla4 ,dilutions _/4 ,sample of sugar4 ,dilutions _/4 ,sample of mix4 ,dilutions _/1 and _/14 ,sample of ice cream from freezer4 ,dilutions _/1 and _/14 ,sample of ice cream after it has remained in the hardening room one week4 ,make dilutions of _/1 and _/14 ,report results on the blank page opposite4 ,,exercise ,,xxviii ,,report ,,exercise ,,number ,,xxix ,,testing ,,samples ,,of ,,gelatin ,weigh #e gram samples of gelatin into #ajj cc4 of cold water in beakers or jelly glasses4 ,allow it to soak over night4 ,then heat slowly1 with stirring1 to #hj degrees ,c4 ,subject to the following tests and make report on opposite blank page4 #a4 ,note the odor4 #b4 ,determine the time required for #ej cc4 to run from a pipette4 #c4 ,determine the time required for the sample to gelatinize4 #d4 ,turn the jelly out on to a plate and determine the relative resistance of the different samples to pressure by the finger4 ,two or more students should be assigned to this exercise at a time1 each having a different sample of gelatin4 ,they should perform the tests together4 ,,exercise ,,xxix ,,report ,,exercise ,,number ,,xxx ,,trip ,,to ,,commercial ,,plants ,visit at least one large commercial plant some time during the term and report on the following points4 ,points to be observed in an ice cream plant4 #a4 ,method of securing the raw product4 #b4 ,is cream pasteurized8 #c4 ,if possible1 amounts and materials used in mix4 #d4 ,is condensed milk used8 #e4 ,what stabilizer is used8 #f4 ,time of aging cream or mix4 #g4 ,kinds of freezer and ice machine4 #h4 ,temperature of brine to freeze4 #i4 ,composition of ice cream4 #aj4 ,sketch of arrangement of plant4 #aa4 ,power used for delivering4 #ab4 ,method of checking up drivers4 #ac4 ,any other points of interest4 ,,exercise ,,xxx ,,report ,,exercise ,,number ,,xxxi ,,students' ,,receipts ,each student should hand in one receipt for ice cream4 ,this receipt should be one which has been previously tried1 preferably at home4 ,during the term these receipts will be made4 ,note the quality of the ice cream4 ,is the ice cream a good commercial ice cream8 ,could it be made on a commercial basis profitably8 ,,exercise ,,xxxi ,,report ,,exercise ,,xxi ,,report ,,part ,,ii ,,legend3 ,a ,student's ,score ,b ,corrected ,score ,c ,body and ,texture ,d ,color and ,appearance ,e ,,criticisms ,score card used ,date ,,score ---------------------------------------- ---------- ,rec't,flavor ,c ,rich-,bacteria ,d ,package,total,place ,e ness ,score ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,,exercise ,,xxii ,,report ,,part ,,ii ,,legend3 ,a ,student's ,score ,b ,corrected ,score ,c ,body and ,texture ,d ,color and ,appearance ,e ,,criticisms ,score card used ,date ,,score ---------------------------------------- ---------- ,rec't,flavor ,c ,rich-,bacteria ,d ,package,total,place ,e ness ,score ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,a --- ---------------------------------------- ------ ,b ---------------------------------------- ------------------ ,,exercise ,,xxiii ,,report ,,part ,,ii ,,legend3 ,a ,student's ,score ,b ,corrected ,score ,c ,body and ,texture ,d ,color and ,appearance ,e ,,criticisms ,score card used ,date ,,score 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