50 MASS. EXPERIMENT STATION BULLETIN 355 



appearance of Ice cream so that more satisfactory control of this property of the 

 product can be realized. 



Sodium Alginate as a Stabilizer for Ice Cream. (M. J. Mack.) In the two pre- 

 vious annual reports, the results secured with sodium alginate as a stabilizer 

 have been discussed. The product proved to be satisfactory and superior in 

 several respects to other stabilizers now in use. The main disadvantage of the 

 product was its lack of solubility at temperatures lower than 160° F. This project 

 is being continued with a study of alginates prepared in different ways with the 

 hope of developing a product completely soluble at somewhat lower temperatures 

 than those now employed. 



The Stability of the Fat Emulsion of Cream. (M. J. Mack.) This project has 

 been discussed in some detail in recent reports of this station. Several factors 

 have been discussed which account for the separation of oil droplets from cream 

 when used in hot coffee. This defect can be prevented by the homogenization of 

 coffee cream at 300 to 500 pounds pre.ssure. Such treatment, however, changes 

 some of the characteristics of the cream. This project is being continued with the 

 purpose of studying the fat emulsion in cream and other dairy products. 



A Study of the Possibilities of Milk, Cream, Cheese, and Plastic Cream in 

 the Development of New Dairy Products. (J. H. Frandsen and Myer Glickstein.) 

 Work on this project is nearing completion. During the year many experiments 

 have been made in the development of new products, some in combination with 

 honey, fruits, cheese, and flavors from other sources. In addition to the now 

 successful combination of sweet fruits, sub-acid fruits, candies, nuts, and certain 

 aromatic ripened cheeses with bases such as plastic cream and cream cheese, as 

 mentioned in the last annual report, attention during the year has been given 

 to the possibilities of spices in dairy spreads. 



Especially manufactured cream of spices have been used as new flavor sub- 

 stances in cheese spreads. In these experiments pure soluble extracts of these 

 natural spices were used. This makes for a much more sanitary product than is 

 possible when the spices are used in their original form. Preliminary experiments 

 here indicated that original natural spices are often more or less impure, contain- 

 ing dirt, grit, hairs, insect fragments, etc. 



A group of consumers was selected at random and asked to pass judgment on 

 various spiced products. Information thus obtained has aided in the develop- 

 ment of a number of new dairy spreads in which spices play an important part. 



Utilization of Whey By-Products. (J. H. Frandsen and Myer Glickstein.) 

 Within the past few years, attention has been given to the manufacture of food 

 and industrial products from dairy waste material, particularly whey, the by- 

 product of cheese manufacture. Work along this line is now in progress. Already 

 successful methods for the manufacture of whey honey, whey champagne, and 

 whey candies have been developed. 



It has been found that fermented cottage cheese whey can be used to make 

 a whey syrup or honey having the color, viscosity, general appearance, and some- 

 what the general chemical composition of bees' honey or maple syrup. The 

 flavor is pleasing and characteristic of lactic acid fermentation as found in but- 

 termilk. 



By the introduction of the proper strains of yeast and various fruit flavors to 

 especially prepared whey, a product has been obtained which gives some promise 

 of the development of a new pleasing, sparkling beverage. 



Candies made from whey and milk powder have opened still further possibili- 

 ties. Several formulas have been developed for the manufacture of cream candies, 

 chocolate covered centers, and caramels. According to consumer reaction, such 



