Nos. 3, 4, 5. In these use different ice cream powders as binders, following the directions given with each powder as to quantities to use and method of mixing. Use a formula which will give the same per cent. of fat and solids not fat as No. 1. _Part II._ After hardening or at the next laboratory period score and criticize the ice creams made in Part I. Fill out the score blank on page 91. EXERCISE XXII REPORT 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.