Transcriber’s Notes:
Underscores “_” before and after a word or phrase indicate _italics_
in the original text. Small capitals have been converted to SOLID
capitals. Illustrations have been moved so they do not break up
paragraphs. Typographical and punctuation errors have been silently
corrected.
An Ice Cream
Laboratory Guide
BY
W. W. FISK
_Assistant Professor of Dairy Industry at
Cornell University_
and
H. B. ELLENBERGER
_Instructor of Dairy Industry at Cornell University_
NEW YORK
ORANGE JUDD COMPANY
1917
Copyright, 1917, by
ORANGE JUDD COMPANY
_All Rights Reserved_
Printed in U. S. A.
TABLE OF CONTENTS
PAGE
PREFACE 1
DISCUSSION OF LABORATORY EQUIPMENT 3
EXERCISE I
Inspection and Study of Ice Cream Machinery 6
DISCUSSION OF STANDARDIZATION 8
EXERCISE II
Standardization 12
EXERCISE III
Testing Ice Cream for Fat 14
EXERCISE IV
Effect of the Salt and Ice Mixture on Temperature 16
CLASSIFICATION OF ICE CREAM 18
THE USE OF STABILIZERS 21
EXERCISE V
Freezing Plain Ice Creams 24
EXERCISE VI
Methods of Measuring Swell 26
HARDENING ICE CREAM 28
EXERCISE VII
Freezing Fruit Ice Cream. Hardening in Salt and Ice 30
EXERCISE VIII
Freezing Nut Ice Cream 32
EXERCISE IX
Freezing Bisque Ice Cream 34
EXERCISE X
Making Bricks and Fancy Moulded Ice Creams 37
EXERCISE XI
Freezing Custard Ice Cream 41
EXERCISE XII
Freezing Parfait or French Ice Creams 45
EXERCISE XIII
Freezing Puddings 49
EXERCISE XIV
Freezing Ices 52
EXERCISE XV
Freezing Water Sherbets 54
EXERCISE XVI
Freezing Milk Sherbets 56
EXERCISE XVII
Freezing Punches and Lacto 58
EXERCISE XVIII
Freezing Mousse 60
EXERCISE XIX
Standardize Mix to a Given Percentage of Fat 62
SCORE CARD FOR JUDGING ICE CREAM 64
EXERCISE XX
Judging Plain Ice Creams 66
EXERCISE XXI
The Effect of Fat Content on Ice Cream 68
EXERCISE XXII
The Effect of Different Binders on Ice Cream 70
EXERCISE XXIII
The Effect of Varying Percentages of Milk Solids Not
Fat on Ice Cream 72
EXERCISE XXIV
Freezing Ice Cream from Raw, Pasteurized, Emulsified
and Homogenized Cream 74
EXERCISE XXV
The Effect of Aging Cream on the Viscosity and Swell 76
EXERCISE XXVI
The Effect of the Temperature of the Mix as It Enters
the Freezer on the Swell 78
EXERCISE XXVII
Effect of the Time of Freezing on the Swell and Quality
of the Ice Cream 80
EXERCISE XXVIII
Bacterial Counts of Ice Cream 82
EXERCISE XXIX
Testing Samples of Gelatin 84
EXERCISE XXX
Trip to Commercial Plants 86
EXERCISE XXXI
Students’ Receipts 88
PREFACE
The manufacture of ice cream is based on certain scientific principles.
It is the purpose of this laboratory manual to help the student to
better understand the application of these principles. This manual,
which is the result of several years’ experience in teaching, is
not intended as a textbook, but as a brief and concise outline of
laboratory exercises. It will also serve as a suitable place for the
student to record observations. The exercises have been prepared, so
that each instructor may make selections and combinations suitable for
the equipment and the needs of his course.
Because this is comparatively a new subject and the ideas regarding ice
cream production and manufacture are constantly changing, the authors
recognize that this manual will need frequent revisions. An effort will
be made to keep it thoroughly up to date.
_Dairy Laboratories,
New York State College of Agriculture,
at Cornell University,
Ithaca, New York,
February, 1917._
An Ice Cream Laboratory Guide
LABORATORY EQUIPMENT
The exercises in this manual may be selected or easily modified, so
that they will be suitable for any laboratory equipment. For example,
the receipts have been prepared with the expectation that a 10-gallon
freezer would be used; if a smaller freezer is used, the receipts may
be reduced proportionally.
Much better instruction can be given if the equipment includes an
artificial refrigerating plant for freezing and hardening the ice
cream. If the equipment does not include an artificial refrigerating
plant, a tub and can freezer, using an ice and salt mixture for
freezing, and a wooden box for packing and hardening the ice cream, in
ice and salt, may be used. The hardening box should be made of 2 inch
matched lumber so that it will not leak. The size of the box will be
determined by the amount of ice cream manufactured. It should be built
in compartments which will hold six five gallon cans. This will require
a box 26 inches wide by 32 inches deep by 36 inches long, outside
measurement, with a hinged cover for each compartment.
If much ice cream is to be made an ice cream mixer is a necessity, but
if a small amount is made each batch may be mixed in a 40 quart milk
can. A homogenizer and emulsor may be included in the equipment.
With whatever type of freezer is used, there should be one or two
small hand freezers, to freeze small batches and to try new receipts.
An ice crusher should be included for crushing ice.
The equipment should include the necessary small utensils, such as
pails, dippers, ladles, spoons, thermometers, scales, measures, pack
cans, etc.
There should be a suitable sink connected with hot and cold water and
steam, for washing and scalding the utensils. A suitable rack should be
provided for drying and holding the utensils and pack cans. Because of
the salt used, care must be exercised, as it is liable to get on the
utensils and cause them to rust.
All belts and gears on machines should be protected, so that persons
cannot be caught and injured in them.
EXERCISE NUMBER I
INSPECTION AND STUDY OF ICE CREAM MACHINERY
_Artificial refrigerating systems._
I. State briefly the principles involved in an
artificial refrigerating plant.
II. Make drawings showing the working principles of the
refrigerating system.
III. Tell how to start and stop the compressor.
_Ice cream freezers._
I. Tell the principles on which the various types of
freezers work.
II. How can the temperature in the different types of
freezers be regulated?
_Cleaning utensils._
I. How should utensils be washed? Why?
II. Are all utensils so constructed that they may be
easily and thoroughly cleaned? What provisions
have been made to make cleaning easy?
EXERCISE I REPORT
STANDARDIZATION
One of the main requirements for a successful ice cream business is
uniformity of quality. In order to obtain this, it is necessary to
have cream each time containing the same percentage of fat. As it is
impossible to always get cream of a uniform fat content, the cream
must be standardized. That is, the percentage of fat must be either
increased or decreased to the desired amount. It is the usual practice
to have richer cream than is to be used and reduce it by the addition
of less rich cream, whole milk, or skim milk. If the cream was lower in
percentage of fat than was desired, it could be standardized only by
the addition of richer cream.
Prof. R. A. Pearson has devised a very simple method, known as the
rectangular method of standardization. This method is as follows: draw
a rectangle and place in the center the percentage of fat desired. At
the left hand corners place the percentages of fat in the materials to
be mixed. It is customary to place the larger figure at the top, thus:
[Illustration]
Then subtract diagonally, placing the remainders at the right hand
corners, as shown above. These show the proportions by weight in which
the materials must be mixed to give the desired percentage of fat.
A problem may serve to illustrate the method.
How many pounds each of 30% cream and 4% milk are necessary to make 260
lbs. of 20% cream?
[Illustration]
This shows 16 lbs. 30% cream and 10 lbs. 4% milk make 26 lbs. of
20% cream, but 260 lbs. is required. This is best solved by simple
proportion:
10 lbs. milk∶ 26 lbs. 20% cream∷ x lbs. milk∶ 260 lbs. 20% cream.
Solving x = 100 lbs. 4% milk required and 260-100 lbs. milk = 160 lbs.
30% cream required which may also be determined by proportion.
To be sure no mistakes are made in figuring, it is best to prove all
standardizations. The proof is simple.
260 lbs. 20% cream contains 52 lbs. fat (required).
160 lbs. 30% ” ” 48 lbs. ”
100 lbs. 4% milk ” 4 lbs. ”
—
Making a total of 52 lbs. fat, the amount required.
In the above problem a definite amount of the mixture was required.
There is another class of standardization problems in which the amount
of one of the materials is given, to find the quantity of the other
required to standardize it:
How much 4% milk must be mixed with 420 lbs. of 40% cream to make a
mixture testing 25% fat?
[Illustration]
This shows that 15 lbs. of 4% milk will standardize 21 lbs. of 40%
cream to a cream tasting 25% fat. But there are 420 lbs. of 40% cream
to standardize. By simple proportion,
15 lbs. 4% milk∶ 21 lbs. 40% cream∷ x lbs. 4% milk∶ 420 lbs. 40% cream.
Solving x = 300 lbs. 4% milk
420 lbs. cream + 300 lbs. milk = 720 lbs. 25% cream.
Proof:
720 lbs. of 25% cream contains 180 lbs. fat.
300 lbs. of 4% milk ” 12 lbs. ”
420 lbs. of 40% cream ” 168 lbs. ”
———
Making a total of 180 lbs. fat.
EXERCISE NUMBER II
STANDARDIZATION
Cream and milk to standardize will be furnished.
Test both by the Babcock method and report the result to the
instructor, who will assign a definite percentage of fat for the
standardized mixture.
After standardizing, test a sample of the standardized mixture by the
Babcock method to test the accuracy of your work.
Report all calculations and results on opposite page.
EXERCISE II REPORT
EXERCISE NUMBER III
TESTING ICE CREAM FOR FAT
Ice cream cannot be tested for fat, by the Babcock test, as milk,
because the acid chars the sugar, which interferes with the reading.
Various methods of testing ice cream, so as to overcome this
disadvantage have been devised. A few of the simpler ones follow.
Test a sample of ice cream by each of the following methods and report
results on the opposite page.
Method of Prof. H. E. Ross: Mix equal parts by weight of melted ice
cream and water. Weigh into a 9 gram 50% cream bottle 9 grams of the
mixture. Add 17.5 cc. of glacial acetic acid. Shake for two to three
minutes. Next add 15 cc. of sulphuric acid such as is used for the
Babcock test. Shake for one minute and proceed as in the ordinary
Babcock test. Multiply the reading by two.
Method of J. P. Dawson: Weigh 18 grams of melted ice cream at a
temperature of 70 degrees F. into a 30%, 9 inch cream test bottle. Add
8 cc. of glacial acetic acid, agitate gently for 2 minutes and add 10
cc. of Babcock sulphuric acid. Shake and centrifuge in the usual manner.
Note: There appears to be no reason why one half the quantities of ice
cream and acids may not be used in a 6 inch 9 gram 50% cream bottle.
Method often used by the authors: Weigh 9 grams of melted ice cream
into a 6 inch 50%, 9 gram cream bottle and add about 9 cc. of water.
Add three quarters of an acid measure of glacial acetic acid and mix
thoroughly. Next add two thirds of an acid measure of Babcock sulphuric
acid. Shake till well mixed and centrifuge in the usual manner.
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 weight. 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 freeze. Record the
temperature of this brine.
_Trial_ 1. Using a mixture of one pound of salt to 10 lbs. of crushed
ice, try freezing the brine in the freezer can. Turn 10 minutes,
keeping the freezer can well covered with the ice and salt mixture.
Open and record the temperature of the brine in the can.
_Trial_ 2. Empty the freezer can and tub and refill the can with more
of the brine used in Trial 1. Be sure to have it the same temperature.
Using a salt and ice mixture of the same proportions, pack the tub
again and in addition add enough cold water so that it starts to
run from the overflow hole in the tub. Turn the freezer 10 minutes,
recording the temperature of the brine flowing from the overflow hole
every 2 minutes. 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 handle.
Again record the temperature of the brine in the can. Why does it
differ from what it was in Trial 1?
_Trial_ 3. Repeat Trial 2, except use a mixture of salt and ice one to
six instead of one to 10. Record results.
_Trial_ 4. Repeat Trial 3 but do not mix the ice, salt, and water in
the tub. Explain the difference in the results obtained in Trials 3 and
4.
Tabulate and report all the data which you have recorded.
EXERCISE IV REPORT
CLASSIFICATION OF ICE CREAM
In the absence of the adoption of any uniform standard classification
of ice cream, the following classification in use by the authors is
given. It is simple, yet comprehensive, and is arranged according to
fundamental differences in composition. This seems to be the most
logical basis for classifying ice cream and is very satisfactory from
a laboratory standpoint. Exercises and representative formulas will be
given for each of these classes.
I. Plain or uncooked ice cream, often known as Philadelphia ice cream,
is made from cream, sugar, and flavoring, with or without condensed
milk or some stabilizer. It may be subdivided as follows:
1. Plain—Flavors such as Vanilla, Chocolate, Caramel,
Coffee, Mint, etc.
2. Fruit—Flavored with fresh or canned fruits such as
Peach, Pineapple, Strawberry, Cherry, etc.
3. Nut—Flavored with such nuts as Walnut, Almond,
Filbert, Chestnut, Pistachio, etc.
4. Bisque—Flavored with Marshmallows, Macaroons,
Sponge Cake, Nabisco Wafers, Grape-nuts, etc.
II. Cooked ice cream, often known as French or Neapolitan ice cream, is
made from cream, sugar, flavoring, and eggs. As custards they sometimes
contain flour or cornstarch. The following subdivisions are recognized:
1. Parfaits or French—Flavors such as Vanilla,
Chocolate, etc., are most common, but various
fruits are sometimes used.
2. Puddings—These are highly flavored with various
dried and candied fruits, nuts, and spices.
Examples are Nesselrode, Roman, and English Plum.
3. Custards—These contain flour, cornstarch, tapioca,
or other similar ingredients, and are almost always
flavored with vanilla.
III. Sherbets and Ices are made from water or milk, sugar, often egg
albumen and a stabilizer, and flavored with fruit juices or other
natural flavoring. The most prominent classes are the following:
1. Ices—Made from water, sugar and some natural
flavoring without eggs or a stabilizer. This may
include granites and frappés. Granites are frozen
with little agitation, while frappés are only
semi-frozen to a slushy consistency.
2. Water Sherbets—are made the same as ices with the
addition of egg whites and sometimes a stabilizer.
If the whole egg is used, they are sometimes called
souffles.
3. Punches—are ices or water sherbets flavored with
liquors or highly flavored with fruit juices and
spices.
4. Milk Sherbets—Made from skimmed or whole milk,
sugar, and egg whites, with or without a stabilizer
and flavored with some natural flavoring.
5. Lacto—Made from skimmed or whole sour milk instead
of sweet milk but in other respects they resemble
milk sherbets.
IV. Mousse is a rich cream, sweetened and whipped to a stiff froth,
flavored and frozen in moulds or cans.
In the laboratories at the New York state agricultural college 20%
cream is used in making all plain or uncooked ice creams. Therefore
in the following exercises and formulas a 20% cream is used as a base
in most cases. This, however, may be reduced to 18% or 16% if it is
thought desirable.
It must be remembered that the formulas given are for laboratory use
and are not especially recommended as ideal formulas for commercial
use. 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
plants.
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 cream. Most
commercial plants use condensed milk to give the ice cream more body
and better standing quality.
THE USE OF STABILIZERS
A stabilizer of some kind is generally admitted to be necessary in
commercial ice cream. The three most commonly used are gelatin, ice
cream powders and gum tragacanth.
Gelatin may be prepared in any of the three following ways, using
either milk or water for dissolving it. However, if milk is used, one
of the first two methods should be used, so as to avoid any cooked
flavor from boiled milk.
1. Using one pint to one quart of water or milk to each two ounces of
gelatin, soak the gelatin in the cold liquid for fifteen to thirty
minutes. Then heat the mixture up to a temperature of 160 degrees to
170 degrees F. and add to the cream with rapid agitation.
2. The same as number one, except heat the mixture only to a
temperature of 125 degrees to 130 degrees F. for a sufficient time to
thoroughly dissolve all of the gelatin.
3. Heat the necessary amount of water to boiling, dump the gelatin into
it and stir till dissolved. Then add to the cream with rapid stirring.
Ice cream powders should be used according to the directions given with
them.
Gum tragacanth stock is made in the following manner. Place the dry gum
in cold water, using one ounce of gum to four pounds of water. Heat
slowly and uniformly over a low flame or better in a double boiler
to a temperature of about 110 degrees F. Hold at this temperature
for several hours or until the dry gum has absorbed all the water it
will hold. It does not go into true solution in water but will absorb
about fifty times its own weight of the water. Strain through a coarse
strainer and cool. It is then ready for immediate use. Sometimes enough
is made at one time to last for several days, in which case it is best
to add sufficient sugar to keep it from spoiling.
EXERCISE NUMBER V
FREEZING PLAIN ICE CREAM
Freeze ice creams after the following formulas, which may be reduced to
suit the capacity of the freezer used. Eight pounds of whole condensed
milk may be substituted for eight pounds of the cream if desired. Fill
out the record blank on opposite page.
No. 1.
40 pounds of 20% cream
8 pounds of sugar
4 ounces of vanilla extract
4 ounces of gelatin if desired (See page 21)
No. 2.
40 pounds of 20% cream
8 pounds of sugar
2 ounces of vanilla extract
4 ounces of gelatin if desired (See page 21)
1¼ pounds cocoa dissolved in four pounds of
boiling water with one pound of sugar.
(Chocolate may be used.)
Cinnamon to taste if desired.
No. 3.
40 pounds of 20% cream
8 pounds of sugar
2 ounces of vanilla extract
2 pounds of coffee
(boil, strain and use enough to flavor to taste)
4 ounces of gelatin if desired (See page 21)
No. 4.
40 pounds of 20% cream
8 pounds of sugar
1 pint of creme de menth syrup
4 ounces of gelatin if desired (See page 21)
Color pale green.
EXERCISE V REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F___
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER VI
METHODS OF MEASURING SWELL
Freeze one or more batches of plain ice cream as assigned and measure
the per cent. of swell in each of the following ways. Record results on
the opposite page.
_Receipt:_
40 pounds of 20% cream
8 pounds of sugar
4 ounces of vanilla extract
4 ounces of gelatin if desired (See page 21)
1. Measure the gallons of mix used. Then measure in packing cans the
gallons of ice cream obtained and calculate the per cent. of swell.
2. Weigh one gallon of the mix. Weigh the first gallon and the last
gallon of ice cream removed from the freezer and calculate the per
cent. of swell in each case.
3. Take two samples, preferably from different packing cans of ice
cream from the same freezer, and determine the per cent. of swell by
the method given in Bulletin 241 of the Wisconsin Station as follows:
Take a 50 cc. sample of ice cream with the sampler furnished you and
transfer to a 300 cc. beaker, using exactly 200 cc. of hot water to
melt it. Then transfer all of this to a 250 cc. Florence flask and add
1 or 2 cc. of ether (measured) to reduce the foam. Next add enough
water measured from a burette to fill the flask to the mark. The ether
and water required represent the swell. Calculate the per cent. in each
case.
Which method do you consider the most accurate for commercial use and
why? For experimental use and why? Give special advantages of each
test.
EXERCISE VI REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F___
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
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 accomplished. 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 air. The temperature of
such a room should be maintained at near zero F. With either method
the hardening process should not require more than twelve hours. The
packing cans should always be cold before they are filled with ice
cream, so as to prevent melting in the bottom.
_Directions for hardening in salt and ice._ Either ordinary packing
tubs or a large box may be used for this purpose. If tubs are used,
simply pack well with salt and ice mixed in the proportion of one to
eight. It is necessary to repack these tubs two or three times a day in
order to keep the ice cream hard. When several cans of ice cream are
to be hardened at a time a better method, more economical in labor and
material, is to pack the empty cans up to the covers in a large box,
using salt and ice, one to eight. The soft ice cream is poured into
these partly packed cans and when full they are completely covered with
the ice and salt mixture. With such a box it is not necessary to repack
oftener than twice a day.
EXERCISE NUMBER VII
FREEZING FRUIT ICE CREAM—HARDENING IN SALT AND ICE
Freeze fruit ice creams after the following formula, using such of the
flavors as are assigned. Fill out record blank on opposite page.
_Receipt_:
40 pounds of 20% cream
8 pounds of sugar
4 ounces of gelatin in 4 pounds water
3 quarts pulped fruit
Color, if desired.
Flavors: Pineapple, raspberry, peach, cherry, strawberry. Either fresh
or canned fruit may be used.
If a perpendicular freezer is used, the fruit should not be added until
the ice cream begins to thicken, which will prevent the fruit settling
to the bottom of the freezer.
Harden this ice cream in a salt and ice mixture.
EXERCISE VII REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F___
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER VIII
NUT ICE CREAM
Freeze nut ice creams as assigned, using the formula given below. Fill
out the record blank on opposite page.
Flavors: Walnut, filbert, almond and pistachio.
It is better if all of these, except the walnuts, are blanched before
using by scalding with boiling water and removing the skins.
Prepare the nuts by running them through a meat chopper and add to the
ice cream after it freezes enough to begin to thicken.
_Receipt_:
40 pounds of 20% cream
8 pounds of sugar
2 ounces of vanilla extract
4 ounces of gelatin in 4 pounds water
3 pounds of nut meats
If pistachio nuts are used, color the ice cream a pale green.
EXERCISE VIII REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F___
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER IX
BISQUE ICE CREAM
Freeze bisque ice cream after the base formula given below, using such
of the following flavors as are assigned. Fill out the record blank on
opposite page.
Flavors: Macaroons, sponge cake, grapenuts, and Nabisco wafers.
_Receipt_:
40 pounds of 20% cream
8 pounds of sugar
3 ounces of vanilla extract
4 ounces of gelatin in 4 pounds water
5 pounds pulverized bread product.
Any bread product used should be dried sufficiently so that it may be
easily crushed into fine crumbs. If perpendicular freezer is used,
do not add the crumbs until the ice cream freezes enough to begin to
thicken.
EXERCISE IX REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F___
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER X
MAKING BRICKS AND FANCY MOULDED ICE CREAMS
Freeze the following plain ice creams as assigned. Freeze in the order
given. Fill out record blank on the opposite page and make bricks and
molds of the ice cream as directed below.
_Receipts_:
No. 1.
40 pounds of 20% cream
8 pounds of sugar
5 ounces of gelatin in 4 pounds water
4 ounces of vanilla extract
No. 2.
40 pounds of 20% cream
8 pounds of sugar
5 ounces of gelatin in 4 pounds water
1 quart pulped strawberries
4 ounces strawberry extract
Color pink
No. 3.
40 pounds of 20% cream
8 pounds of sugar
5 ounces of gelatin in 4 pounds water
3 ounces of vanilla extract
1¼ pounds chocolate with 4 pounds of water and one pound of sugar
(cocoa may be used if desired).
Fill the outside of a few center mold bricks with vanilla ice cream.
Harden in a salt and ice mixture one part salt to two parts of ice.
When hard withdraw the center mold and fill with the strawberry or
chocolate ice cream. Again pack in salt and ice to harden.
Fill a few fancy individual molds and pack in the salt and ice mixture
till hard.
Each student should make a 3 layer tri-colored brick. First prepare the
molds, attach your name and pack in salt and ice to become thoroughly
cold. As the vanilla ice cream is drawn from the freezer fill each mold
one third full and pack in the salt and ice mixture, so that it will be
hardened by the time the strawberry ice cream is ready to be drawn off.
Then fill another one third with the strawberry. Finish filling with
the chocolate, being sure to have the brick so full of soft cream that
no brine can enter under the lid. Care should be taken each time to
have the bricks set level in the salt and ice.
EXERCISE X REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XI
CUSTARD ICE CREAM
Freeze custard ice creams after the following receipts as assigned and
fill out report blank on opposite page. Quantities given are for hand
freezers.
_Receipts_:
No. 1.
6 quarts of milk
3 pounds of sugar
24 eggs
12 tablespoonfuls of cornstarch
6 tablespoonfuls of vanilla or to taste.
Put the milk over the fire in a farina or double water boiler. Moisten
the cornstarch with a little cold milk so that it can be added to milk
without lumping. When the milk is hot, add the cornstarch and stir
until it begins to thicken. Beat the eggs and sugar together until
light and then add them to the hot milk. Cook a few minutes, take from
fire, flavor and cool and freeze same as ice cream.
Other flavors as coffee or chocolate may be made by substituting these
flavors for the vanilla.
No. 2.
5 quarts milk
1 quart 30% cream
8 eggs
2½ pounds sugar
6 tablespoonfuls flour
1½ ounces of vanilla or to taste
Follow directions given for No. 1.
No. 3.
2 quarts 30% cream
4 quarts of milk
3 pounds of sugar
1½ quarts Minute Tapioca
yolks of 4 eggs
1 teaspoonful salt
4 teaspoonfuls lemon extract
2 teaspoonfuls rose extract
Cook the tapioca in two quarts of milk for 10 minutes, then add the
rest of the milk, the sugar and salt. Cook ten minutes longer. Remove
from fire and add the egg yolks well beaten. Then add the extract,
cool, and freeze. When nearly done, add the cream previously beaten to
stiff froth and finish freezing.
EXERCISE XI REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XII
PARFAIT OR FRENCH ICE CREAM
Freeze the following receipts as assigned and fill out report blank on
opposite page.
_Receipts_:
No. 1.
40 pounds of 20% cream
10 pounds of sugar
4 ounces of vanilla extract
8 dozen eggs well beaten
Beat the egg yolks till smooth, add the sugar, and beat again till it
is dissolved. Beat the whites to a stiff froth and stir into the yolks
and sugar. Mix all with the cream and cook in a double boiler to a
temperature of 180 degrees F. for 15 minutes. Cool to 40 degrees F.,
add vanilla and freeze.
No. 2.
40 pounds of 28% cream
10 pounds of sugar
4 ounces of vanilla extract
8 dozen eggs well beaten
2 quarts crushed strawberries
Beat whole eggs together, add to the mix and freeze, or the whites
may be beaten separately if desired and added after the mix is partly
frozen.
No. 3.
40 pounds of 25% cream
12 pounds of sugar
4 ounces of vanilla extract
4 pounds chopped walnut meats
yolks of 8 dozen eggs
Beat the egg yolks till smooth, add the sugar and beat again. Then
add to the cream and cook in double boiler to 180 degrees F. for 15
minutes. Cool, add the balance of the mix and freeze.
EXERCISE XII REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XIII
PUDDINGS
Freeze the following puddings as assigned and fill out report blank on
opposite page.
_Receipts_:
No. 1.—Nesselrode.
32 pounds 28% cream
10 dozen eggs
10 pounds of sugar
6 ounces vanilla
4 pounds chopped walnut meats
3 pounds chopped candied cherries
3 pounds chopped candied fruits
4 pounds chopped raisins
Cook the egg yolks with the cream. Beat the whites and add when partly
frozen.
No. 2—English Plum.
32 pounds 25% cream
8 dozen eggs
12 pounds sugar
3 pounds cocoa or chocolate
5 pounds assorted fruits that do not pulp
2 pounds seeded raisins
3 pounds dates
4 pounds walnut meats
4 tablespoonfuls ground cinnamon
1 tablespoonful ginger
1 tablespoonful ground cloves
Use the eggs as directed under receipt number one. Chop the fruits and
nuts fine.
No. 3.—Fruit Pudding
32 pounds 10% cream
8 pounds whole condensed milk
8 pounds of sugar
5 ounces of gelatin dissolved in part of cream
2 pounds chopped cherries
2 pounds chopped raisins
2 pounds chopped nuts
1½ quarts sherry wine
Soak the fruit over night in the sherry wine.
EXERCISE XIII REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XIV
ICES
Freeze the following water ices as assigned and fill out record blank
on opposite page.
_Receipts_:
No. 1.
48 pounds of water
20 pounds of sugar
6 pounds of lemon juice
No. 2.
48 pounds of water
20 pounds of sugar
2 pounds of lemon juice
4 quarts pineapple juice
No. 3.
48 pounds of water
20 pounds of sugar
2 pounds of lemon juice
4 quarts finely pulped strawberries
No. 4. Same as number two, except freeze very
rapidly with little agitation. This is
often called a granite.
EXERCISE XIV REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XV
WATER SHERBETS
Freeze the following sherbets as assigned and fill out record blank on
opposite page.
_Receipts_:
No. 1.
48 pounds water
16 pounds sugar
1 pound lemon juice
4 quarts grated pineapple (or pineapple juice)
6 ounces of gelatin in 4 pounds of water, if desired
24 egg whites beaten stiff and added when mixture is partly frozen
No. 2. Same as number one except replace the pineapple
with grape juice.
No. 3. Use same mix as number one except replace the
pineapple with orange juice. Boil the water and
sugar to a clear syrup, then strain and cool before
freezing.
EXERCISE XV REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XVI
MILK SHERBETS
Freeze milk sherbets after the following base formula, using such
of the flavorings as are assigned. Fill out the record blank on the
opposite page.
Flavors: Orange, grape, cherry, pineapple, and strawberry. If lemon
is desired, use only two quarts of lemon juice with a quart of orange
juice.
_Receipt_:
48 pounds of milk
16 pounds of sugar
5 ounces of gelatin in 2 quarts water
1 pound lemon juice
4 quarts fruit flavoring
12 egg whites beaten stiff and added after mixture is partly frozen.
EXERCISE XVI REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XVII
PUNCHES AND LACTO
Freeze the following formulas as assigned and fill out the record blank
on opposite page:
_Punches_:
No. 1.
48 pounds water
20 pounds sugar
1 pound lemon juice
1 quart brandy and rum mixed
No. 2.
48 pounds water
20 pounds sugar
1 pound lemon juice
1 quart orange juice
2 quarts wine
4 ounces gelatin in part of the water
No. 3.
48 pounds water
20 pounds sugar
1 quart lemon juice
1 quart raspberry juice
1 quart grape juice
cloves, cinnamon, allspice and nutmeg to taste.
Lacto (From Iowa Station Bulletin 140)
48 pounds good starter just nicely coagulated
18 pounds sugar
24 eggs, whites and yolks beaten separately
2 quarts of grape juice
1½ quarts lemon juice
Mix in the order given in the formula. Other flavors may be substituted
for the grape juice.
EXERCISE XVII REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XVIII
MOUSSE
Prepare and freeze mousse after the following formulas as assigned.
No. 1.—For five gallons
20 pounds aged sweet cream, at least 40% fat
5 pounds sugar
6 ounces of gelatin
juice of three lemons
3 quarts strained strawberry juice
Dissolve the sugar in the fruit juice, then stir in the gelatin
dissolved in a very little water. Chill this mixture but not enough
to form a jelly. Whip the cold cream till stiff and then fold in the
gelatin-sugar-fruit mixture.
Pack into molds or cans and harden in a salt and ice mixture one to
two. Other flavors may be substituted.
No. 2.—For five gallons
20 pounds of aged sweet cream, 35% fat
4 pounds of sugar
5 ounces of gelatin
2½ ounces of vanilla
Dissolve the gelatin and stir into the cream. Whip till stiff, then
fold in the sugar and vanilla and pack in cans, hardening in salt and
ice mixed one to two.
Report results on opposite page.
EXERCISE XVIII REPORT
EXERCISE NUMBER XIX
STANDARDIZE MIX TO A GIVEN PERCENTAGE OF FAT
The following materials will be furnished: cream, milk, sugar,
chocolate, fruit, vanilla and gelatin. From them make up a receipt and
freeze a batch of ice cream to contain a given per cent. of fat as
assigned.
Test the frozen ice cream for fat and report the result to the
instructor at time of testing.
Include your receipt and all calculations and tests on opposite page.
Mark plainly each can of ice cream with the receipt number, your name,
and the date.
No. 1. Vanilla ice cream to test 14% fat.
No. 2. Vanilla ice cream to test 12% fat.
No. 3. Vanilla ice cream to test 9½% fat.
No. 4. Fruit ice cream to test 11% fat.
No. 5. Chocolate ice cream to test 12% fat.
EXERCISE XIX REPORT
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
SCORE CARD FOR ICE CREAM
The comparison of ice creams is accomplished best by reducing their
quality to a numerical basis. This is done by use of a score card. Two
score cards are suggested as follows:
_Modification of the_
_Cornell Score Card Wisconsin Score Card_
Flavor 45 Flavor 40
Body and texture 35 Body and texture 25
Richness 10 Bacterial count 15
Appearance 5 Richness 10
Package 5 Appearance 5
——— Package 5
———
100 100
It may be more advantageous to use the Cornell score card in the
Laboratory because immediate results can be obtained, while with the
modified Wisconsin score card bacterial counts must be made of the ice
cream, so that it would be two to three days before the final score of
the ice cream could be obtained.
DISCUSSION OF QUALITIES OF ICE CREAM
_Flavor._ The ice cream should have a pronounced flavor which will
blend with the flavor of the cream to give a clean, desirable typical
flavor.
_Body and Texture._ The body should be firm and mellow. It should not
be tough or rubbery neither soft or mushy. The texture should be smooth
and velvety and entirely free from graininess and lumpiness.
_Richness._ If the ice cream meets the legal requirements, it should
be given a perfect score. If it falls below the legal requirement, it
should be scored zero.
_Appearance._ The ice cream should have an attractive appearance and be
of the characteristic uniform color.
_Package._ The package should be neat and clean and, if for long
shipment, some provision should be made to protect the ice on top of
the packing tub.
_Bacterial count._ An ice cream which has a count of 20,000 should be
considered perfect. For each increase of 20,000 above this one point
should be deducted from the score.
_Application of score card._ When judging samples of ice cream, it is
best to try some of them to obtain some idea of the qualities of the
samples to be scored. This is necessary so that the score will not run
above 100 and to set a standard. Then with a definite standard in mind,
the samples may be carefully scored. The cuts in score should be made
in proportion to the quality of the ice cream and the definite standard
in mind.
EXERCISE NUMBER XX
JUDGING PLAIN ICE CREAM
Score and criticize the samples of plain ice cream recording the scores
on the opposite page. (For score card see page 64.)
One sample will first be scored by the instructor as an example and
guide to the severeness of the cut for different defects. After the
students have finished, he will score the remaining samples with them.
Three of the samples are ice cream made in the college laboratory. The
others are purchased and represent well known commercial ice creams.
After scoring on all other points make a fat test of each sample. (See
page 14.)
EXERCISE XX REPORT
LEGEND:
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 I._ Freeze ice creams after the following formulas as assigned.
Each has a different percentage of fat. Fill out the record blank on
opposite page and mark plainly each can of ice cream with the receipt
number, your name and the date.
_Receipts_:
No. 1.
40 pounds of 10% cream
8 pounds of sugar
4 ounces of vanilla extract
4 ounces gelatin in 4 pounds water.
No. 2. Same as No. 1 except use 15% cream.
No. 3. Same as No. 1 except use 20% cream.
No. 4. Same as No. 1 except use 30% cream.
No. 5. Same as No. 1 except use 40% cream.
_Part II._ After hardening or next laboratory period score and
criticize the ice cream made in Part I. Fill in the score blank on page
90.
EXERCISE XXI REPORT
PART I
Date_________________________ Receipt Number___________________
CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______
[Illustration] TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________
Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______
Remarks:
Comments on ice cream after it is hardened:
EXERCISE NUMBER XXII
THE EFFECT OF DIFFERENT BINDERS ON ICE CREAM
_Part I._ Freeze the following mixes as assigned. Fill out record blank
on opposite page, and mark each can of ice cream plainly with receipt
number, your name and date.
_Receipts_:
No. 1.
40 pounds 16% cream
8 pounds sugar
4 ounces vanilla
2 quarts of gum stock (See page 21)
No. 2. Same as No. 1 except use 4 ounces of gelatin in
3½ pounds of water as a binder.
Nos. 3, 4, 5. In these use different ice cream powders
as binders, following the directions given with
each powder as to quantities to use and method of
mixing. Use a formula which will give the same per
cent. of fat and solids not fat as No. 1.
_Part II._ After hardening or at the next laboratory period score and
criticize the ice creams made in Part I. Fill out the score blank on
page 91.
EXERCISE XXII REPORT