{"product_id":"an-ice-cream-laboratory-guide","title":"An Ice Cream Laboratory Guide","description":"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.","brand":"Orange Judd Publishing Co., Inc.","offers":[{"title":"Default Title","offer_id":39358003183686,"sku":"2313184","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1232\/9510\/products\/2313184.jpg?v=1623781681","url":"https:\/\/ym-demo.myshopify.com\/products\/an-ice-cream-laboratory-guide","provider":"Yesterday's Muse","version":"1.0","type":"link"}