[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 VI METHODS OF MEASURING SWELL Freeze one or more batches of plain ice cream as assigned and measure the per cent. of swell in each of the following ways. Record results on the opposite page. _Receipt:_ 40 pounds of 20% cream 8 pounds of sugar 4 ounces of vanilla extract 4 ounces of gelatin if desired (See page 21) 1. Measure the gallons of mix used. Then measure in packing cans the gallons of ice cream obtained and calculate the per cent. of swell. 2. Weigh one gallon of the mix. Weigh the first gallon and the last gallon of ice cream removed from the freezer and calculate the per cent. of swell in each case. 3. Take two samples, preferably from different packing cans of ice cream from the same freezer, and determine the per cent. of swell by the method given in Bulletin 241 of the Wisconsin Station as follows: Take a 50 cc. sample of ice cream with the sampler furnished you and transfer to a 300 cc. beaker, using exactly 200 cc. of hot water to melt it. Then transfer all of this to a 250 cc. Florence flask and add 1 or 2 cc. of ether (measured) to reduce the foam. Next add enough water measured from a burette to fill the flask to the mark. The ether and water required represent the swell. Calculate the per cent. in each case. Which method do you consider the most accurate for commercial use and why? For experimental use and why? Give special advantages of each test. EXERCISE VI REPORT Date_________________________ Receipt Number___________________