If desired all may be aged before freezing. Fill out record blank on opposite page. EXERCISE XXIV REPORT =========================+=====+=====+=====+==== Batch Number | 1 | 2 | 3 | 4 -------------------------+-----+-----+-----+----- Pounds of Mix | | | | -------------------------+-----+-----+-----+----- Gallons of Mix | | | | -------------------------+-----+-----+-----+----- Temperature of Mix | | | | -------------------------+-----+-----+-----+----- Time of Starting Freezer | | | | -------------------------+-----+-----+-----+----- Time of Stopping Freezer | | | | -------------------------+-----+-----+-----+----- Temperature of Ice Cream | | | | -------------------------+-----+-----+-----+----- Gallons of Ice Cream | | | | -------------------------+-----+-----+-----+----- Gallons of Swell | | | | -------------------------+-----+-----+-----+----- Per Cent of Swell | | | | -------------------------+-----+-----+-----+----- Comments: EXERCISE NUMBER XXV THE EFFECT OF AGING CREAM ON THE VISCOSITY AND SWELL Twenty per cent. cream of nearly uniform quality will be furnished you, of the following ages from the separator: three to four hours, one day, two days, three days, and five days. Freeze a batch of each as assigned, using the following formula, and pay special attention to the swell obtained. Also test each cream for viscosity by dropping from a pipette on an inclined glass, taking care to have the glass and pipette of even temperature for each trial. Fill out blank report on opposite page. _Receipt_: 40 pounds 20% cream 8 pounds sugar 4 ounces vanilla extract 4 ounces gelatin in 4 pounds water. EXERCISE XXV 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_______