Test the frozen ice cream for fat and report the result to the instructor at time of testing. Include your receipt and all calculations and tests on opposite page. Mark plainly each can of ice cream with the receipt number, your name, and the date. No. 1. Vanilla ice cream to test 14% fat. No. 2. Vanilla ice cream to test 12% fat. No. 3. Vanilla ice cream to test 9½% fat. No. 4. Fruit ice cream to test 11% fat. No. 5. Chocolate ice cream to test 12% fat. EXERCISE XIX 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: SCORE CARD FOR ICE CREAM The comparison of ice creams is accomplished best by reducing their quality to a numerical basis. This is done by use of a score card. Two score cards are suggested as follows: _Modification of the_ _Cornell Score Card Wisconsin Score Card_ Flavor 45 Flavor 40 Body and texture 35 Body and texture 25 Richness 10 Bacterial count 15 Appearance 5 Richness 10 Package 5 Appearance 5 ——— Package 5 ——— 100 100