1019] DAIRY FARMING — DAIRYING. 81 



the flash op the holding system. Practically no difference was observed in the 

 keeping qualities <>f cheese made with powdered or scale pepsin. The addition 

 of pimento peppers at the rate of I part to 10 or 20 parts of cream cheese 

 greatly prolonged the keeping quality. 



Experiments in dairy products manufacture, A. C. Baeb (Oklahoma Sin. 

 Rpt. 1917. iij). 21, 28). — The results of experiments showed that a satisfactory 

 product can be made from sweet butter and milk, skim milk, or skim milk powder 

 and water If these Ingredients are of good quality and are properly emulsified. 

 Pasteurization of the mixed Ingredients gave uniformly a better ice cream with 

 a higher overrun and a lower bacterial count than when the cream and milk 

 were pasteurized separately. The overrun from the emulsified product was 

 on the average 5 per cent higher than that from pasteurized natural cream 

 not emulsified. It was found further that emulsification of cream and ice cream 

 lowered the bacterial count, and that the addition to milk and cream, emulsified 

 or not, of 2 per cent of solids, either in the form of skim milk powder or con- 

 densed milk, improves the quality of the product. Directions are given for 

 testing ice cream for butter fat, and the very successful use in this connection of 

 equal parts of sulphuric acid and glacial acetic acid is reported. 



In connection with tests in the manufacture of butter, a product made from 

 cream of clean flavor and under 0.4 per cent acidity brought from 1 to 3 cts. 

 per pound more on the wholesale market than was secured for butter churned 

 from cream with slightly undesirable flavors or odors and above 0.4 per cent in 

 acidity. Pasteurization of cream by the holding method at 145° for 30 minutes 

 produced a marked improvement in the butter from both kinds of cream. 



Factors which influence the yield and consistency of ice cream, M. Mor- 

 tensen (Iowa Sta. Hid. 180 (1918), pp. 259-283, figs. 2).— Results are given of 

 tests of the influence that pasteurization, aging, and homogenization of cream, 

 use of binders, temperature of circulating brine, and amount of mix in the 

 freezer have upon the yield and texture of ice cream. A comparison is also 

 made of the results obtained in figuring the daily ice-cream yield by weight and 

 by volume, as well as the influence of holding ice cream on uniformity in fat 

 content. The bulletin closes with a discussion of some of the cost items in ice- 

 cream manufacture. 



Tests of the effects of pasteurization and aging of cream on its viscosity 

 show in general that the viscosity of the cream decreases with pasteurization 

 and increases as the fat content of the cream increases with aging. The influence 

 of aging the cream on the body and texture of ice cream was studied with raw, 

 pasteurized, and homogenized cream. With raw cream the texture of ice cream 

 made from fresh cream was slightly inferior to that made from aged cream. 

 The yield from 24-hour and 48-hour old cream was about 6.5 per cent higher 

 than that from fresh raw cream. With pasteurized cream the average yield was 

 4.72 per cent higher from cream 24 hours old than from fresh cream, and there 

 was a further increase of 3.58 per cent when the cream was aged to 48 hours. 

 The body of the ice cream made from fresh cream was weak and coarse, that 

 from 24-hour-old cream was fairly satisfactory, and that from the 4S-hour-old 

 cream was a trifle light. In the tests with homogenized cream the yield of 

 ice cream was 3.99 per cent higher from 24-hour-old than from fresh cream, 

 and a further gain of 2.09 per cent was obtained when 48-hour-old cream was 

 used. The body of ice cream made from both fresh and aged homogenized cream 

 was very good. 



Gelatin, milk powder, starch, and two commercial powders were tested as 

 fillers or binders for ice cream. The amount of filler used apparently did not 

 affect the yield of ice cream. 



