It may be more advantageous to use the Cornell score card in the Laboratory because immediate results can be obtained, while with the modified Wisconsin score card bacterial counts must be made of the ice cream, so that it would be two to three days before the final score of the ice cream could be obtained. DISCUSSION OF QUALITIES OF ICE CREAM _Flavor._ The ice cream should have a pronounced flavor which will blend with the flavor of the cream to give a clean, desirable typical flavor. _Body and Texture._ The body should be firm and mellow. It should not be tough or rubbery neither soft or mushy. The texture should be smooth and velvety and entirely free from graininess and lumpiness. _Richness._ If the ice cream meets the legal requirements, it should be given a perfect score. If it falls below the legal requirement, it should be scored zero. _Appearance._ The ice cream should have an attractive appearance and be of the characteristic uniform color. _Package._ The package should be neat and clean and, if for long shipment, some provision should be made to protect the ice on top of the packing tub. _Bacterial count._ An ice cream which has a count of 20,000 should be considered perfect. For each increase of 20,000 above this one point should be deducted from the score. _Application of score card._ When judging samples of ice cream, it is best to try some of them to obtain some idea of the qualities of the samples to be scored. This is necessary so that the score will not run above 100 and to set a standard. Then with a definite standard in mind, the samples may be carefully scored. The cuts in score should be made in proportion to the quality of the ice cream and the definite standard in mind. EXERCISE NUMBER XX JUDGING PLAIN ICE CREAM Score and criticize the samples of plain ice cream recording the scores on the opposite page. (For score card see page 64.) One sample will first be scored by the instructor as an example and guide to the severeness of the cut for different defects. After the students have finished, he will score the remaining samples with them. Three of the samples are ice cream made in the college laboratory. The others are purchased and represent well known commercial ice creams. After scoring on all other points make a fat test of each sample. (See page 14.) EXERCISE XX REPORT LEGEND: A = Student’s Score B = Corrected Score C = Body and Texture D = Color and Appearance E = CRITICISMS Score card used______________________ Date_________________________