138 DAIRY TECHNOLOGY 



IX. Lacto is a product manufactured from skimmed 

 or whole sour milk, eggs and sugar, with or 

 without natural flavoring. 



X. Ices are frozen products made from water or 

 sweet skimmed or whole milk and sugar, with 

 or without eggs, fruit juices, or other natural 

 flavoring. 



Ices may, for convenience, be divided into sherbets, 

 milk sherbets, frappes, punches and souffles. 



1. Sherbet is an ice made from water, sugar, egg 

 albumen and natural flavoring, and frozen to the con- 

 sistency of ice cream. 



2. Milk sherbet is an ice made from sweet skimmed 

 or whole milk with egg albumen, sugar and natural flavor- 

 ing, frozen to the consistency of ice cream. 



3. Frappe is an ice consisting of water, sugar and natural 

 flavoring, and frozen to a soft semi-frozen consistency. 

 Same formulas as are given for sherbets will answer for 

 frappe by omitting the egg albumen. 



4. Punch is a sherbet flavored with liquors, or highly 

 flavored with fruit juices and spice. 



5. Souffle is an ice made from water, eggs, sugar and 

 flavoring material. It differs from sherbets mainly in 

 that it contains the whole egg. 



