184 DAIRY TECHNOLOGY 



4. Defects in flavor due to other ingredients: 

 Too sweet. 

 Lack of sweetness. 



Coarse flavor due to flavoring material. 

 Stale-fruit flavor. 

 Rancid-nut flavor. 

 Mouldy-nut flavor. 



II. TEXTURE : 



Definition of a Good Texture. 



The cream must be firmly frozen and be smooth and 

 velvety. 



Defects in Texture. 



Icy. This defect is most noticeable toward the bottom 

 of the container and may be due to improper packing or 

 by holding too long ice cream which was manufactured 

 without filler. 



Coarse. This defect may be due to the use of too thin 

 cream or to packing while too soft. 



Sticky. This is due to fillers such as gelatine, sweetened 

 condensed milk, glucose, etc. 



Buttery. This defect is due to the use of cream which 

 has been partially churned before freezing, or to cream 

 which enters the freezer at too high a temperature. It 

 may also be due to operating the freezer at too high speed 

 or to some defect in the construction of the freezer. 



Too Soft. Due to improper packing after freezing. 



When judging cream containing nuts, fruits, etc., due al- 

 lowance should be made for the presence of such ingredients. 



III. RICHNESS : 



Ice cream containing the amount of butter fat required 

 by the state pure-food law should be considered perfect 

 in richness. 



