ANNUAL REPORT, 1942 31 



that it Avas traceable to treatment of cows for retained afterbirth by the intro- 

 duction of oil suspension of boric acid and iodoform into the uterus. One cow so 

 treated secreted enough iodoform in her milk one week after treatment to con- 

 taminate 200 gallons of mixed pasteurized milk from the herd. 



New Stabilizing Materials for Ice Cream. (A. M. Shipley, M. J. Mack, and 

 J. H. Frandsen.) New stabilizers are constantly appearing on the market and 

 arousing considerable interest because of the uncertainty of the supply of some 

 of the commonly used stabilizers. Algatex, Kragel, Kremtex, and laboratory 

 mixtures of monoglyceride and gelatin and of monoglyceride and Dariloid were 

 compared with gelatin (190 Bloom) and Dariloid as controls, for their effect on 

 ice cream mix and on finished ice cream. The results ma}' be summed up briefly 

 as follows: 



1. With the exception of Kremtex, all the stabilizers studied were completely 

 soluble at a temperature of 165°F. 



2. Dariloid, Dariloid-monoglyceride, and Kragel were basic in reaction; 

 gelatin, gelatin-monoghceride, Algatex, and Kremtex were acid. 



3. After aging 48 hours, the Algatex mix showed the greatest viscosity; the 

 Dariloid-monoglyceride and Kragel mixes were next; and the gelatin, gelatin- 

 monoglyceride, and Kremtex mixes showed the least. 



4. None of the stabilizers affected the titratable acidity of the mix to any 

 marked degree. 



5. All except Dariloid, which had the least coagulating effect, affected the 

 protein stability of the mix about the same. 



6. All the mixes had about the same whipping rate, with no increase from 

 the use of the particular monoglyceride used in these trials. 



7. None of the stabilizers affected the flavor of the ice cream adversely. 



8. Ice cream containing gelatin, Dariloid, Algatex, and Kragel had a satis- 

 factory body and texture, but Kremtex seemed at times to produce a body that 

 was slightly weak. The monoglyceride tended to make the ice cream firmer and 

 drier and produced a crumbh body. 



9. A smooth-melting ice cream was produced by all the stabilizers except 

 Kremtex, which in some instances produced an ice cream that wheyed off slightly 

 upon melting. 



10. More than the usual amount of shrinkage occurred during storage when 

 Kremtex and the monoglyceride mixtures were used. 



Bulk Versus Packaged Ice Cream. (J. H. Frandsen and A. M. Shipley.) There 

 is as yet no general agreement as to whether ice cream is better marketed in bulk 

 or in packaged form. For reasons of sanitation ?nd convenience, there is a dis- 

 tinct trend towards the marketing of foods in packages, and most of the arguments 

 that apply to other foods are applicable also to ice cream. The results of this 

 study thus far may be summed up as follows: 



The amount of shrinkage incurred in the packaging of bulk ice cream is gov- 

 erned to a considerable extent by the serving technique and increases as the over- 

 run of the ice cream increases. A 35 to 40 percent loss in volume results from bulk 

 packaging as compared with packaging direct from the freezer. 



Freezer-packaging produces an ice cream very definitely superior in body and 

 texture to that packaged as bulk because it reduces temperature changes, does 

 away with the forced pressure on the ice cream resultant from hand-packaging 

 and permits the packaging of ice cream in a desirable semi-soft condition. Ma- 

 chine-packaged ice cream can be held at a lower temperature than bulk ice cream 

 and, therefore, keeps in better condition after it is sold to the consumer. 



