The book of ice-cream

Method of securing supply, 5; Quality of milk and cream desired, 6; Why milk and cream are not of the desired quality, 7; The flavor of foods eaten by the cow, 8; The absorption...

_Condensed and Evaporated Milk_: Method of manufacture, 17; Standards for condensed milk, 18; Conditions essential for a milk condensory, 19; Supply of condensed milk for the ic...

Sugar, 29; Invert sugar, 30; Sugar-saving substitutes, 31; Cocoa and cocoa products, 32; Manufacture of chocolate and cocoa, 33; Composition of cocoa products, 34; Adulteration...

_Vanilla Extract_: Nature of vanilla plant, 48; Curing vanilla beans, 49; Marketing vanilla beans, 50; Production of vanilla beans, 51; The ingredients of vanilla extract, 52; T...

Classification of ice-cream, 59; Receipts for ice-cream, 60; Vanilla ice-cream, 61; Chocolate ice-cream, 62; Caramel ice-cream, 63; Coffee ice-cream, 64; Maple ice-cream, 65; Fr...

Terms used, 89. _Natural Ice_: The ice field, 90; The ice-house, 91; Harvesting and storing, 92; Amount of ice needed, 93; Use of ice and salt mixture, 94. _Mechanical Refrigera...

Purpose of freezing, 108; Rate of freezing, 109; Proper method of freezing, 110; Over-run or swell, 111; Condition of ice-cream when removed from freezer, 112; Freezing sherbets...

Methods of hardening, 114; Hardening in ice and salt mixture, 115; The slush-box or brine-box method of hardening, 116; The hardening-room, 117; The still-air type, 118; The gra...

Score-cards, 125; Explanation of characteristics mentioned in score-card, 126; Defects in ice-cream, 127; Defects in flavor, 128; Defects in body and texture, 129; Defects in ri...

Sources of bacteria in ice-cream, 133; The effect of freezing and hardening on the bacterial count, 134; Types of organisms in ice-cream, 135; The total-acid groups, 136; The in...

_The Babcock Test_: Testing whole milk for fat, 142; Composite samples of milk, 143; Measuring the sample, 144; Adding the acid, 145; Whirling the sample, 146; Reading the test,...

Demand for ice-cream, 186; Food value of ice-cream, 187; Locating a market, 188; Method of delivery, 189; Cost of delivery, 190; Packages used for delivery, 191; Advertising, 19...

Location of the plant, 208; Arrangement of machinery, 209; Loading platform, 210; Light, 211; Ventilation, 212; Floors, 213; Ceilings and side-walls, 214; Sinks and cupboards, 2...

FIG. 2.--Filters from sediment tests showing the amount of dirt in different samples of milk. These are the grades made by the New York City Board of Health 18

Ice-cream is known commonly to-day as a food, although in the past it was considered and used only as a delicacy or dessert. Because of the rapid growth of the industry and the...

Several milk products are commonly used in ice-cream, namely: whole and skimmed-milk, cream, condensed milk, evaporated milk, milk powder and butter. These may be utilized singl...

Besides the milk and cream, several other manufactured milk products are used in ice-cream. What has been said previously about the milk and cream applies also to the milk for t...

=19. Conditions essential for a milk condensory.=[10]--“First. The plant should be located in a community which is not only thoroughly adapted in every way to a high standard of...

Besides the milk products, a number of other materials are used in ice-cream. These are embodied in small amounts but their quality is of vital importance. For this reason they...

Because of the distinct taste which the flavoring extract imparts to the ice-cream, it is important that it be of good quality. The vanilla extract is most common, but lemon, or...

Because of the large variety of materials used and the different methods of blending and preparing them, it is desirable to have a classification of ice-creams. Several[17] clas...

The size and kind of equipment will depend on the extent of the business and the available capital. It is not considered economical to install a mechanical refrigerating system...

In the making of ice-cream, refrigeration is necessary. In the following discussion only the underlying principles as applied to operation will be taken up. The details of const...

Mix is a term applied to the unfrozen ice-cream. It is sometimes called “batch” or “batter.” The amount of mix prepared at one time may be enough for one or several freezers or...

The principles of freezing are the same whether a large or small freezer is employed. It is usually harder to control the process in a small receptacle. In a large plant the fre...

Ice-cream which is of good quality up to this stage in the manufacturing process may be spoiled or the quality impaired by improper hardening. The object, as its name indicates,...

The judging of ice-cream is the comparing of one product with another or of the one in question with the ideal. In order to make this comparison more simple, a score-card has be...

Much might be written regarding the factors affecting the growth of bacteria, the preparation of the media, the incubating temperature, the counting; this is all discussed in th...

The determination of the composition of dairy products is a very simple yet important part of the ice-cream business. The fat and the solids not fat are the constituents usually...

The question of a market for the product is most vital. If the ice-cream is manufactured and a market cannot be found, the business is a failure. This is more especially true wi...

The exterior construction of the ice-cream plant is of little importance as long as the building is large and strong enough to hold the business, and is neat and clean. The buil...

The history of the development of the ice-cream industry is only fragmentary. This may be because the industry has developed very gradually. Exact figures showing the size of th...