EXERCISE XVII Freezing Punches and Lacto 58 EXERCISE XVIII Freezing Mousse 60 EXERCISE XIX Standardize Mix to a Given Percentage of Fat 62 SCORE CARD FOR JUDGING ICE CREAM 64 EXERCISE XX Judging Plain Ice Creams 66 EXERCISE XXI The Effect of Fat Content on Ice Cream 68 EXERCISE XXII The Effect of Different Binders on Ice Cream 70 EXERCISE XXIII The Effect of Varying Percentages of Milk Solids Not Fat on Ice Cream 72 EXERCISE XXIV Freezing Ice Cream from Raw, Pasteurized, Emulsified and Homogenized Cream 74 EXERCISE XXV The Effect of Aging Cream on the Viscosity and Swell 76 EXERCISE XXVI The Effect of the Temperature of the Mix as It Enters the Freezer on the Swell 78 EXERCISE XXVII Effect of the Time of Freezing on the Swell and Quality of the Ice Cream 80 EXERCISE XXVIII Bacterial Counts of Ice Cream 82 EXERCISE XXIX Testing Samples of Gelatin 84 EXERCISE XXX Trip to Commercial Plants 86 EXERCISE XXXI Students’ Receipts 88 PREFACE The manufacture of ice cream is based on certain scientific principles. It is the purpose of this laboratory manual to help the student to better understand the application of these principles. This manual, which is the result of several years’ experience in teaching, is not intended as a textbook, but as a brief and concise outline of laboratory exercises. It will also serve as a suitable place for the student to record observations. The exercises have been prepared, so that each instructor may make selections and combinations suitable for the equipment and the needs of his course. Because this is comparatively a new subject and the ideas regarding ice cream production and manufacture are constantly changing, the authors recognize that this manual will need frequent revisions. An effort will be made to keep it thoroughly up to date. _Dairy Laboratories, New York State College of Agriculture, at Cornell University, Ithaca, New York, February, 1917._ An Ice Cream Laboratory Guide LABORATORY EQUIPMENT