FOODS HUMAN NUTRITION. 463 



time elapsing while the cream is dropping from 34 to 29° F. ; and by the speed 

 of the agitating mechanism. The richness or leanness of the cream within 

 working limits has but little effect thereon ; neither does the use of gelatin, 

 gum tragacanth or other binders. The time element in the conduct of the proc- 

 ess depends upon the initial temperature of the cream ; upon the rate of flow of 

 and the temperature of the brine or upon the proportions of salt and ice used ; 

 upon the fineness or coarseness of the fragments of ice and the particles of salt ; 

 and upon the amount of sugar used in the cream. 



" Its flavor, fat content, warmth or coldness, acidity, the method of handling 

 (separation, pasteurization, homogenization, etc.) ; all these have effect upon 

 the final product, A clean cream is of course essential. Neither a very rich 

 nor a too thin cream should be used, about 22 per cent fat seeming ideal. . . . 



"A filler is used to give body ; a binder to prevent coarse crystallization when 

 held for one day or longer. Starch, flour, eggs and rennet are used as fillers 

 with greater or less satisfaction, generally less. Gelatin, gum tragacanth, and 

 ice cream powders are used as binders often with good satisfaction ; but their 

 use, though legal in Vermont, is forbidden in several States. There appear to 

 be arguments on both sides of the question as to the advisability of the use of 

 binders in commercial cream. The adverse arguments are that inferiority and 

 age are thus concealed, the swell unduly augmented, the use of low-grade mate- 

 rials encouraged, insanitary holding conditions favored and adequate food 

 control rendered difficult. Those advanced in favor of their use are that they 

 prevent granulation and consequent deterioration, discourage the return and 

 reusage of unsold goods, and assist trade regulations. . . . 



" The reasons for, the necessity of, and the directions for modifying and stand- 

 ardizing of creams used for ice cream making are described and examples of 

 the calculations given, together with tabulated matter pertinent thereto; a 

 scheme for the simple testing of the butter fat content of ice cream is explained; 

 a score card for iee cream judging is suggested ; the method of calculating ice 

 cream yields is reviewed; the equipment necessary for one to enter upon com- 

 mercial ice cream making on a moderate scale is indicated ; the profits of the 

 industry as compared with butter making are shown ; a few unsolved problems 

 are briefed ; references are made to literature which will prove helpful to 

 operators ; the scant bibliography is listed ; and the bulletin is closed with an 

 index." 



A number of formulas for ice cream making are presented. 



Ice cream, A. McGill (Lah. Inland Rev. Dept. Canada Bid. 218, pp. 15). — 

 Of 125 samples examined 88 were reported up to standard with respect to the 

 amount of fat required, namely, 14 per cent. The author states that there has 

 been a very marked improvement in the quality of Canadian ice cream during 

 the past 2 years. 



[The examination of butter and other food products and miscellaneous 

 food topics], J. FousT (Penn. Dept. Agr., Mo. Bui. Dairy and Food Div., 8 

 (1910), Nos. //, pp. 87; 6, pp. 77). — The results of the examination of a large 

 number of samples of dairy products and miscellaneous food products are 

 reported, together with an account of suits and prosecutions and a list of licenses 

 issued. Butter versus oleomargarine is one of the miscellaneous food topics 

 discussed. 



[Miscellaneous food topics], E. W. Bubke {Ann. Rpt. Dairy, Food and Oil 

 Comr. Wyo.. 6 (1910), pp. 72). — Data are given regarding the inspection of 

 foods, drugs, and oils, and miscellaneous information summarized concerning a 

 number of pure food topics. Of 49.5 samples examined 399 were passed, 93 

 were not passed, and 3 were declared illegal. 



