An Ice Cream Laboratory Guide

92 pp. CONTENTS: Preface; Discussion of Laboratory Equipment; Inspection and Study of Ice Cream Machinery; Discussion of Standardization; Standardization; Testing Ice Cream for Fat; Effect of the Salt and Ice Mixture on Temperature; Classification of Ice Cream; The Use of Stabilizers; Freezing Plain Ice Cream; Freezing Fruit Ice Cream; Harding in Salt and Ice; Freezing Nut Ice Cream; Freezing Bisque Ice Cream; Making Bricks and Fancy Moulded Ice Creams; Freezing Custard Ice Cream; Freezing Parfait or French Ice Creams; Freezing Puddings; Freezing Ices; Freezing Water Sherbets; Freezing Milk Sherbets; Freezing Punches and Lacto; Freezing Mousse; Standardize Mix to a Given Percentage of Fat; Score Card for Judging Ice Cream; Judging Plain Ice Creams; The Effect of Fat Content on Ice Cream; The Effect of Varying Percentages of Milk Solids Not Fat on Ice Cream; Freezing Ice Cream from Raw, Pasteurized, Emulsified and Homogenized Cream; The Effect of Aging Cream on the Viscosity and Swell; The Effect of the Temperature of the Mix as It Enters the Freezer on the Swell; Effect of the Time of Freezing on the Swell and Quality of the Ice Cream; Bacterial Counts of Ice Cream; Testing Samples of Gelatin; Trip to Commercial Plants; Students' Receipts.