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 XXIV
FREEZE ICE CREAM FROM RAW, PASTEURIZED, EMULSIFIED AND HOMOGENIZED CREAM
Note effect on swell and quality of ice cream.
In order to have the ice cream in condition to make easy comparison, it
should all be made after the same receipt.
40 pounds 20% cream
8 pounds sugar
4 ounces vanilla extract
4 ounces gelatin in 4 pounds water
With sufficient fresh cream to make four batches of ice cream, divide
the cream into four equal parts.
I. Freeze one part directly.
II. Pasteurize one part and freeze.
III. Emulsify one part and freeze.
IV. Homogenize one part and freeze.
If desired all may be aged before freezing.
Fill out record blank on opposite page.
EXERCISE XXIV REPORT
=========================+=====+=====+=====+====
Batch Number | 1 | 2 | 3 | 4
-------------------------+-----+-----+-----+-----
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 | | | |
-------------------------+-----+-----+-----+-----
Comments:
EXERCISE NUMBER XXV
THE EFFECT OF AGING CREAM ON THE VISCOSITY AND SWELL
Twenty per cent. cream of nearly uniform quality will be furnished you,
of the following ages from the separator: three to four hours, one
day, two days, three days, and five days. Freeze a batch of each as
assigned, using the following formula, and pay special attention to the
swell obtained.
Also test each cream for viscosity by dropping from a pipette on an
inclined glass, taking care to have the glass and pipette of even
temperature for each trial.
Fill out blank report on opposite page.
_Receipt_:
40 pounds 20% cream
8 pounds sugar
4 ounces vanilla extract
4 ounces gelatin in 4 pounds water.
EXERCISE XXV 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 XXVI
THE EFFECT OF THE TEMPERATURE OF THE MIX AS IT ENTERS THE FREEZER ON
THE SWELL
Make enough mix for four 10 gallon batches of ice cream, using the
following formula:
40 pounds of 20% cream
8 pounds of sugar
4 ounces of vanilla extract
4 ounces of gelatin in 4 pounds water.
Freeze the first batch as a preliminary one. Have the second at a
temperature of 40 degrees F., when it enters the freezer, the third
at 50 degrees F., and the fourth at 60 degrees F. Warm to these
temperatures before placing mix in freezer. Note swell obtained.
Explain.
Fill out record blank on opposite page.
EXERCISE XXVI REPORT
=========================+=====+=====+=====+====
Batch Number | 1 | 2 | 3 | 4
-------------------------+-----+-----+-----+-----
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 | | | |
-------------------------+-----+-----+-----+-----
Comments:
EXERCISE NUMBER XXVII
EFFECT OF THE TIME OF FREEZING ON THE SWELL AND QUALITY OF ICE CREAM
Make enough mix for four 10 gallon batches of ice cream, using the
following formula:
40 pounds of 20% cream
8 pounds of sugar
4 ounces of vanilla extract
4 ounces of gelatin in 4 pounds water
Freeze the first batch as a preliminary one. Regulate either the
temperature or quantity of brine so that the second batch will freeze
in four minutes, the third in fifteen minutes, and the fourth in thirty
minutes.
Note particularly the effect on the swell and quality.
Fill out the record blank on opposite page.
EXERCISE XXVII REPORT
=========================+=====+=====+=====+=====
Batch Number | 1 | 2 | 3 | 4
-------------------------+-----+-----+-----+-----
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 | | | |
-------------------------+-----+-----+-----+-----
Comments:
EXERCISE NUMBER XXVIII
BACTERIAL COUNTS OF ICE CREAM
This exercise is to be performed once during the course by each student
as assigned.
Sterile glassware and media will be furnished you. Weigh or measure the
samples for dilution as instructed.
Take samples as indicated below in sterile bottles and plate on plain
lactose agar. Incubate at 37 degrees C., for 48 hours.
Sample of cream. Dilutions ¹/₁₀,₀₀₀ and ¹/₁₀₀,₀₀₀.
Sample of gelatin. Dilutions ¹/₁₀ and ¹/₁₀₀.
Sample of vanilla. Dilutions ¹/₁₀.
Sample of sugar. Dilutions ¹/₁₀.
Sample of mix. Dilutions ¹/₁₀,₀₀₀ and ¹/₁₀₀,₀₀₀.
Sample of ice cream from freezer. Dilutions ¹/₁₀,₀₀₀ and ¹/₁₀₀,₀₀₀.
Sample of ice cream after it has remained in the hardening room one
week. Make dilutions of ¹/₁₀,₀₀₀ and ¹/₁₀₀,₀₀₀.
Report results on the blank page opposite.
EXERCISE XXVIII REPORT
EXERCISE NUMBER XXIX
TESTING SAMPLES OF GELATIN
Weigh 5 gram samples of gelatin into 100 cc. of cold water in beakers
or jelly glasses. Allow it to soak over night. Then heat slowly, with
stirring, to 80 degrees C.
Subject to the following tests and make report on opposite blank page.
1. Note the odor.
2. Determine the time required for 50 cc. to run from
a pipette.
3. Determine the time required for the sample to
gelatinize.
4. Turn the jelly out on to a plate and determine the
relative resistance of the different samples to
pressure by the finger.
Two or more students should be assigned to this exercise at a time,
each having a different sample of gelatin. They should perform the
tests together.
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 points.
Points to be observed in an ice cream plant.
1. Method of securing the raw product.
2. Is cream pasteurized?
3. If possible, amounts and materials used in mix.
4. Is condensed milk used?
5. What stabilizer is used?
6. Time of aging cream or mix.
7. Kinds of freezer and ice machine.
8. Temperature of brine to freeze.
9. Composition of ice cream.
10. Sketch of arrangement of plant.
11. Power used for delivering.
12. Method of checking up drivers.
13. Any other points of interest.
EXERCISE XXX REPORT
EXERCISE NUMBER XXXI
STUDENTS’ RECEIPTS
Each student should hand in one receipt for ice cream. This receipt
should be one which has been previously tried, preferably at home.
During the term these receipts will be made.
Note the quality of the ice cream.
Is the ice cream a good commercial ice cream?
Could it be made on a commercial basis profitably?
EXERCISE XXXI REPORT
EXERCISE XXI REPORT