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 XXIII
THE EFFECT OF VARYING PERCENTAGES OF MILK SOLIDS NOT FAT ON ICE CREAM
_Part I._ Freeze the following mixes as assigned. Fill out record blank
on opposite page. Mark each can of ice cream you freeze with receipt
number, your name and date. Calculate and record the approximate per
cent of fat and of milk solids not fat in each mix.
_Receipts No. 1 No. 2 No. 3 No. 4_
Cream 40 lbs. 35 lbs. 30 lbs. 25 lbs.
15% 15½% 16⅔% 18%
Whole Condensed Milk 5 lbs. 10 lbs. 15 lbs.
Sugar 8 lbs. 8 lbs. 8 lbs. 8 lbs.
Vanilla 4 oz. 4 oz. 4 oz. 4 oz.
Gelatin 4 oz. 4 oz. 4 oz. 4 oz.
Water 4 lbs. 4 lbs. 4 lbs. 4 lbs.
Per cent Fat
Per cent Milk S. N. F.
_Part II._ After hardening or at next laboratory period score the ice
creams as made above. Fill out the score blank on page 92.
EXERCISE XXIII REPORT