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 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