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An ice cream laboratory guide

Chapter 36: EXERCISE NUMBER XXV THE EFFECT OF AGING CREAM ON THE VISCOSITY AND SWELL
By W. W. Fisk
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About This Book

A laboratory manual guides students through the scientific manufacture of frozen desserts, combining equipment descriptions, sanitation practices, and stepwise laboratory exercises. It explains methods for standardizing mixes and testing fat and solids, the use of stabilizers, and principles of freezing, hardening, and measuring swell (overrun). Practical recipes and procedures cover plain, fruit, nut, custard, parfait, and molded products, ices and sherbets, and related preparations; supplemental exercises address microbial counts, gelatin testing, varying ingredients and processing treatments, judging criteria, and visits to commercial plants for applied observation.

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 Freezer used _______
of cream testing _______ Pounds ice used _______
per cent fat.   Pounds salt used _______
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 _______ Of brine at this time _______
Gallons _______  
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: