78 EXPERIMENT STATION RECORD. [Vol.36 



" Homogenized milk does not give a definite cream layer. 



" Wide variations in the effect of the various factors on the creaming ability 

 of millj are observed and are undoubtedly due, in part at least, to differences 

 in the milk used." 



The creamery and testers' license law. Report of the work for the year 

 ended March 31, 1916, O. F. Hunziker and G. L. Ogle {Indiana Sta. Circ. 55 

 (1916), pp. 36, figs. 4). — This circular gives rules and regulations governing the 

 enforcement of the Indiana creamery and testers' license law, results of inspec- 

 tion under the law during the year, notes on the testing of cream, notes on the 

 location, construction, equipment, and operation of cream stations, and lists of 

 licensed testers and plants for the year. 



Effects of binders upon the melting and hardness of ice cream, C. W. 

 HoLDAWAY and R. R. Reynolds {Virginia Sta. Bui. 211 {1916), pp. 19, figs. 7). — 

 The experiment reported in this bulletin dealt with the relative value of some 

 of the common binders and fillers from the standpoint of hardness and heat 

 resistance of the ice cream and also the additional effect of varying percentages 

 of fat when used with the same. 



Series of samples of ice cream from 8, 19, and 30 per cent creams were frozen 

 in a gallon hand freezer and made into brick 3 by 4.5 by 4 in. The brick were 

 packed in ice and salt and allowed to harden for 12 hours, all the brick con- 

 taining a given percentage of fat being made from the same cream and packed 

 in the same ice and salt. The formula for the plain or control ice cream in 

 each series was 1 gal. of cream, 53 cc. of vanilla, and 10.5 oz. of sugar. The 

 filler ice creams were made with each kind of cream using this basal formula 

 and 0.4 oz. of gelatin, 1 oz. of gelatin, 0.4 oz. gum tragacanth, and 0.4 oz. of 

 cooked starch, respectively, per gallon. At the end of the hardening period the 

 value of each filler was determined. 



The apparatus used for determining the hardness of the brick is illustrated 

 and described. The hardness was ascertained by measuring the penetration of 

 needles of different diameters which were let fall from a constant distance 

 (100 mm.) and upon which a known weight was acting. This work was done 

 in a cold storage room at 0° C. 



The brick was then removed to a room having a temperature of 25*. Bacli 

 brick was taken out of its mold, placed upon wooden blocks, and reduced to a 

 standard weight of 500 gm. Weights were taken each hour for four hours to 

 show the amount of melting. 



The hardness of the different kinds of 8 and 19 per cent creams ranked in 

 the following order from hard to soft: (1) Cream containing 1 oz. of gelatin, 

 (2) 0.4 oz. of gelatin, (3) corn starch, (4) gum tragacanth, and (5) the con- 

 trol cream. The different 8 per cent creams ranked the same as the above in 

 melting resistance. The hardness of the 30 per cent creams and the melting 

 resistance of the 19 per cent and 30 per cent creams also ranked the same as 

 the above, except that the control cream ranked fourth, and the gum tragacanth 

 filler cream fifth. 



Ice cream without filler from 8 and 19 per cent creams was about equal In 

 hardness, while that from 30 per cent cream was much softer. The melting 

 resistance increased with the percentage of fat, especially between 8 and 19 

 per cent. With ice cream containing gelatin, the hardest and most heat- 

 resistant cream was that with a medium percentage of fat and a large amount 

 of gelatin. Gum tragacanth was found to produce a smooth, soft cream. As the 

 percentage of fat increased with this filler, the power to resist pressure and 

 heat decreased. Corn starch as a filler compared favorably with gelatin, but 

 the starch cream was more granular than the gelatin cream. 



