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