CHAPTER XV. 

 CREAM FOR ICE-CREAM MAKING. 



IN the manufacture of ice cream, the best cream to use 

 is perfectly sweet, fresh cream. Cream of the highest 

 quality must be produced by healthy cows, properly fed 

 and cared for under perfectly sanitary conditions. It 

 must be handled only in clean containers, kept cold and 

 delivered daily to the factory. 



Too much emphasis cannot be placed upon the subject 

 of quality of cream. Ice cream is valued mainly because 

 of its pleasing flavor and refreshing effect. Hence the pres- 

 ence of any undesirable flavor is much more objectionable 

 in this product than in other staple foods. 



Acidity. An acidity of the cream above 0.25 per cent 

 is too great for ice-cream making, and should not be used 

 at all, or it may be reduced by the addition of very sweet 

 cream. In dire need, cream not too sour and old may be 

 partly reduced in acidity by adding some harmless neu- 

 tralizer. Ice-cream made from such raw material should 

 be labeled accordingly. The acidity of the cream may be 

 reduced two-tenths per cent without greatly impairing the 

 flavor, but too great an addition of alkali must be avoided 

 because of the abnormal flavor it imparts to the cream. 

 An excess of alkalinity is more objectionable than slightly 

 acid cream. When reducing the acidity of cream, it is best 

 to use an acid test, calculate the amount of neutralizer 

 required, and add just enough to bring the per cent acid 

 to the point desired, not lower than to 0.2 per cent acid. 



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