INDEX
- Acid-coagulating group, 175
- Acid-forming group, 175
- Acid test, 200
- Adulterated ice-cream, 4
- Advertising, 255
- Alexander, Jerome, 248
- Ammonia machines, 116
- Audels, 101
- Automobile truck, 251
- Available refrigeration, 110
- Ayres, S. H., 11, 21
- Ayres, S. H., and Johnson, W. T., Jr., 175
- Babcock test, 183-197
- cream, 192
- laws, 266
- modifications of, 197
- skim-milk, 196
- whole milk, 183
- Bacilli, colon, 181
- Bacteria, 15, 170
- acid-coagulating group, 175
- acid-forming group, 175
- alkali group, 178
- conditions for growth, 16
- effect of temperature, 20
- forms of, 16
- freezing and hardening, 174
- inert group, 177
- number of, 171
- peptonizing group, 179
- prevention of growth, 18
- sources of, 170
- total acid group, 175
- types of, 175
- utensils, 174
- Bacteriology, problems of, 181
- study of, 181
- Baer, A. C., 139, 163
- “Batch,” 129
- Baumé scale, 27
- Benkendorf, G. H., 213
- Benkendorf test, 213
- Binders, 51
- effect of, 167
- Bisque ice-cream, 73
- Boiled milk test, 203
- Brainard, W. K., 167
- Brick-cutting machine, 159
- Brick molds, 159
- Bricks, 145
- Brine box, 148
- freezer, 84
- tanks, 119
- British thermal unit, 101
- Bookkeeping, 258
- Bowen, John T., 101, 107, 111
- Butter, 41
- Butter testing for fat, 205
- moisture, 205
- salt, 207
- Buying materials, 257
- Buzzell, F. M., 287
- Cabinet, 253
- Can washers, 95
- Caramel ice-cream, 72
- Carpenter, M. R., 151
- Census figures, 295
- Chocolate and cocoa, 46
- adulteration of, 49
- composition of, 48
- manufacture of, 47
- standard for, 48
- Chocolate ice-cream, 72
- Chocolate sirup, 49
- Clarifier, 22
- Cleanliness, 278-280
- Clemner, P. W., 21
- Coffee ice-cream, 72
- Colloids, 249
- Color, 132
- Composition, 249
- Compressor, 117
- Condensed milk, 25
- marketing, 31
- method of manufacture, 25
- purchase of, 28
- standard for, 27
- Condenser, 27
- Condensing coils, 117
- Condensory, 28
- amount of milk necessary, 29
- capital necessary, 31
- condition of milk, 30
- location, 31
- supply of milk for, 29
- supply of water for, 29
- Cook, L. B., 21
- Cooked ice-cream, 70, 74
- Cooling milk and cream, 18
- methods of, 19
- Cooper, Madison, 101
- Corbett, L. C., 104
- Corn sirup, 45
- Corn starch, 55, 70, 76, 77, 169
- Coumarin, 64
- Cow, food for, 13
- health of, 14
- Cream, composition of, 23
- emulsified, 41
- homogenized, 41
- standard for, 24
- Creamers, 95
- Crystallization, 167
- Custards, 76
- Cutler, T. D., 295
- Dairy products, legal standards, 267-271
- Defects, 165
- appearance, 169
- body and texture, 166
- Defects, flavor, 165
- package, 169
- richness, 169
- Defrosting the coils, 151
- air blast system, 154
- cold brine drip system, 153
- Cooper system, 151
- hot brine system, 154
- hot gas system, 155
- warm liquid system, 155
- Delivery, cost of, 252
- method of, 250
- packages used, 252-254
- Disc-freezer, 89
- Disease, 250
- Dishes, 254
- Eggs, 55
- Ekenberg Co., 39
- Ekenberg process, 39
- Ellenberger, H. B., 139, 172, 175
- Emery Thompson freezer, 87
- Emulsors, 95, 141
- advantage of, 99
- Emulsified milk and cream, 10, 13
- English plum pudding, 76
- Equipment, 81
- cost of, 100
- Evaporated milk, 25
- Evaporating coils, 118
- Expansion valve, 118
- Factory, construction, 272
- floors, 278
- light, 276
- location of, 272
- plans, 273-275
- ventilation, 277
- Fat, churned, 166
- Fillers, 51
- starchy, 55
- Flavors, 2
- Flavoring extracts, 57
- Food value, 247-250
- Formaldehyde test, 203
- Formulas, 45, 71
- Fort Atkinson freezer, 88
- Frandsen, J. H., 45
- Frandsen, J. H., and Markham, E. A., 69, 163
- Freezers, 81
- brine, 84
- disc, 89
- Emery Thompson, 87
- Fort Atkinson, 88
- hand, 83
- Perfection, 85
- Progress, 86
- tub and can, 83
- Freezing process, 134
- effect of sugar on, 137
- proper method of, 137
- purpose of, 134
- rate of, 134, 137
- Fruit, 132
- extracts, 68
- ice-cream, 73
- pudding, 76
- Fussell, Jacob, 291
- Gelatine, 52, 132, 168
- food value, 249
- kettle, 53, 91
- preparation of, 53
- tests for, 52
- Gum tragacanth, 132
- Guthrie, E. S., and Ross, H. E., 204
- Hammar, B. W., 172, 173, 174
- Hammar, B. W., and Goss, E. F., 172
- Hand freezer, 83
- Hardening, 91, 145
- effect on quality, 157
- forced-air, 149
- gravity-air, 149
- ice and salt box, 146
- method of, 145
- time required, 157
- Hardening-room, 149
- still-air, 149
- Heat, sensible, 102
- latent, 102
- specific, 102
- History, 287-289
- Holdaway, C. W., and R. R. Reynolds, 167, 215
- Homogenizers, 95, 141, 167
- advantage, of 99
- Homogenized milk and cream, 10, 13
- Horses and wagons, 251
- Hot well, 26
- Hunziker, O. F., 183
- Ice, amount needed, 107
- field, 103
- saw, 106
- storing and harvesting, 105
- Ice and salt mixture, 107
- amount used, 148
- Ice-cream, appearance, 164
- bacterial count, 164
- body and texture, 164
- classification of, 69
- color, 2, 73, 132
- composition of, 249
- definition of, 2
- demand for, 12, 246
- desired standard, 5
- factory development, 291
- fancy molded, 158
- Federal standard, 2
- flavor, 164
- household development, 289
- ideal standard, 5
- materials used, 1
- package, 164
- poison, 250
- richness, 164
- standards, 267-271
- trowels, 158
- when removed from freezer, 134
- Ice-cream-making, a science, 6
- problems, 6
- Ice-cream mixers, 88
- Ice-cream powders, 55
- Ice-cream receipts, 45, 71
- bisque, 73
- caramel, 72
- chocolate, 72
- coffee, 72
- custards, 76
- fruit, 73
- ices, 78
- lacto, 80
- maple, 72
- milk sherbets, 80
- mousse, 73
- nut, 73
- parfait, 74
- puddings, 75
- punches, 79
- vanilla, 71
- water sherbets, 78
- Ice crushers, 93
- Ice-house, 104
- Iceland moss, 55
- Ice plow, 106
- Ices, 70, 78
- freezing, 144
- Ice shovel, 94
- Ice spud, 94
- Irish moss, 55
- Joseph Burnett Extract Co., 57
- Judging and defects, 163
- Keeping quality, 167
- Lacto, 71, 80
- Lactometer, 198
- Board of Health, 199
- Quevenne, 199
- Laws, 264-271
- Lee, C. C., Hepburn, N. W., and Barnhart, F. M., 204
- Legal standards, 267-271
- Lemon extract, 65
- adulteration of, 66
- standard for, 65
- Lemon oil, chemistry of, 66
- preparation of, 65
- License, 266
- Loading platform, 276
- Losses, 262
- Machinery, quality of, 81
- Manhattan pudding, 76
- Maple ice-cream, 72
- Marketing, 246
- Market, location of, 250
- McInerney, T. J., 18, 174
- Mechanical refrigeration, 111
- absorption system, 116, 122, 124, 126
- compression system, 116
- cost of operating, 121
- direct expansion system, 118
- evaporating coils, 119
- materials used in, 113
- operating, 120
- parts of, 117
- principles of, 111
- Merrell-Soule Co., 34
- Merrell-Soule process, 35
- Michigan Agricultural Law, 15
- Milk and cream, absorption of odors, 14
- acidity of, 11
- adulterated, 264
- “aged,” 12
- bacteria in, 15
- contamination, 21
- neutralization of, 11
- proper care of, 22
- purchase of, 24
- quality of, 11, 13
- Milk, composition of, 23
- standard for, 24
- Milk powder, 33
- standards for, 33
- Milk powder in ice-cream, 37, 40
- Milk products, supply of, 8
- method of securing, 9
- Milk sherbets, 80
- Milk, used, 8
- Misbranded ice-cream, 5
- Mix, 129
- financial viewpoint, 130
- step in preparation of, 131
- temperature of, 133
- Mixers, 88
- Mojonnier tester, 218-240
- Mojonnier over-run tester, 240
- Molds, 15
- brick, 159
- center, 161
- individual, 161
- Mortensen, M., 69, 139, 142, 143, 158, 163
- Mousse, 73
- National Association of Ice-cream Manufacturers, 3
- Nesselrode pudding, 75
- New Jersey Agricultural Law, 15
- Nut ice-cream, 73
- Nuts, 50
- Oil traps, 117
- Orange extract, 65, 67
- Orange extract, adulteration of, 68
- standard for, 67
- Organisms, disease, 11
- Over-run, 134, 139
- controlling, 242
- factors effecting, 139
- to obtain, 143
- Over-run tester, 213, 240
- Pack-cans, 91, 145
- Packing tubs, 262
- Parfait, 74
- Pasteurization, 11, 140, 172
- Peptonizing bacteria, 179
- Perfection freezer, 85
- Plans of factory, 273-275
- Powdered milk processes, 34
- “Price Current,” 258
- Price of dairy products, 258
- Progress freezer, 86
- Ptomaine poison, 250
- Pudding, 75
- English plum, 76
- fruit, 76
- Manhattan, 76
- Nesselrode, 75
- Punches, 70, 79
- Refrigeration, 101
- terms used, 101
- Rennet, 56
- Report blanks, 261
- Rice flour, 55
- Rose, Flora, 247
- Ross, H. E., 18, 23, 205
- Ross, H. E., Guthrie, E. S., Fisk, W. W., 208
- Ross, H. E., and McInerney, T. J., 183
- Ruche, H. A., 43
- Salesmen, 257
- Sandwich machine, 254
- Sanitary codes, 280-286
- Score card, 163
- Sediment test, 17
- Sherbets, 70, 78, 80
- freezing, 144
- Shipping clerk, 260
- Skimmed milk, composition, 24
- standard for, 24
- Slush box, 148
- Smoothness, 167
- Soft ice-cream, 263
- Solids not fat, 200
- Sproule, W. H., 197
- Stabilizer, 2, 51, 95, 132
- Standard ice-cream, 4
- Standardization, 208-212
- Stocking, W. A., Jr., 19
- Sugar, 2, 43, 131, 173
- invert, 43, 46
- Sugar-saving substitutes, 45
- Swell, 134, 139
- Test, acid, 200
- Babcock, 183
- Benkendorf, 213
- hardness, 215
- Mojonnier, 218-240
- viscosity, 208
- Testing, 183
- Thayer, L. O., 295
- Transfer ladles or scoops, 146
- Transferring, 263,
- Troy, H. C., 183, 207
- Tub and can freezer, 83
- Tubs, 262
- Urner Barry Co., 41
- Utensils, cleaning, 279
- Vacuum pump, 27
- Vanilla beans, 59
- Vanilla beans, curing of, 59
- marketing, 59
- production of, 60
- Vanilla, chemistry of, 63
- Vanilla extract, 57
- adulteration of, 64
- ingredients of, 62
- Vanilla ice-cream, 71
- Vanilla plant, 58
- Vanillin, 63
- Viscosity, test for, 208
- Vogt refrigerating machine, 123
- Washburn, R. M., 69, 138, 139, 142, 163
- Water sherbets, 78
- Wisconsin Agricultural Law, 15, 264
- Yeasts, 15
Printed in the United States of America.