PROFITS FROM MANUFACTURE OF ICE CREAM 2ll 



The cans containing the cream held for storage should be 

 sealed. This is done very satisfactorily by placing a parchment 

 paper over the top of the can, then placing a tight-fitting cover 

 on the can. The parchment paper will fit in between the cover 

 and the collar of the can and act as a seal. 



B. Length of Time for Storage. The length of time that 

 cream may be safely stored is not satisfactorily known. The 

 cream may retain its fresh flavor for from three to four weeks if 

 the cans are properly sterilized and sealed and if the cream is 

 kept at a temperature of 32 F. It has been found, however, 

 that when the cream has been held over ten days or two weeks 

 the bacteria are apt to increase at a high rate. 1 It is not known 

 what effect this increase will have on the wholesomeness of 

 the product. 



II. Flavoring Materials. 



1. Sugar. Sugar is one of the important ingredients in ice 

 cream. The most common sugar used is fine granulated cane 

 sugar. Beet sugar is used by several manufacturers and is sold 

 for a fraction of a cent less per pound. There is a difference in 

 opinion as to the relative value of the two; however, it is most 

 generally considered that the difference is insignificant. 



2. Flavoring Extracts. Extracts become of much im- 

 portance for the reason that vanilla ice cream constitutes from 

 75 to 90 per cent of the ice cream manufactured and for vanilla 

 ice cream an extract is the only practical flavoring to use. Of 

 other extracts used by the ice cream factories, might be men- 

 tioned lemon, orange, almond, pistachio, peppermint, rose, etc. 

 It is most satisfactory to 'use berries, fruits, and nuts direct as 

 flavoring, and extracts should not be used unless in case of neces- 

 sity. 



A. Vanilla Extract. Vanilla extract is prepared from the 

 fully matured, unripe cured fruit of the perennial climbing vine, 

 vanilla planifolia. Several varieties of vanilla beans are on the 

 market. The difference in the delicacy of flavor determines the 

 difference in value between the various kinds of beans. In 

 market value the Mexican bean ranks highest and sells at from 



1 Bulletin 134, Iowa Experiment Station, 1912. 



