52 MASS. EXPERIMENT STATION BULEETIN 378 



significant differences were noted between the different kinds of sugars. 

 However, considerable differences were noted between the refined and 

 raw sugars. The refining process seems to destroy some of the antioxida- 

 tive properties of the sugar. 



Cocoa shell was found to contain an antioxidative substance nearly as 

 potent as that obtained from the cocoa powder. Dried extracts of cocoa 

 shell proved to be an effective antioxidant when added to milk. An at- 

 tempt is being made to isolate the antioxidant from cocoa powder and 

 cocoa shell. 



It was found that puffed uhI flour goes into solution more readily and 

 has slightly better stabilizing properties than ordinary oat flour. The 

 antioxidative properties of puffed oat flour were equal to those found in 

 ordinary oat flour when these substances were added to susceptible milk. 

 Puffed oat flour, however, imparted a stronger flour taste to both ice 

 cream and milk than ordinary oat flour. 



The Effect of Various Antioxidants on the Behavior of Gelatin or Other 

 Stabilizers in Ice Cream. (W. S. Mueller.) Today some ice cream man- 

 ufacturers are adding antioxidants to ice cream mix in order to improve 

 the flavor of their product. This practice has brought up a new problem, 

 for some antioxidants also possess stabilizing properties and may cause 

 overstabilization of the ice cream unless the amount of stabilizer ordinarily 

 used is decreased. Several antioxidants were found to affect the action 

 of gelatin in ice cream. Some ice cream manufacturers want a product 

 which combines the antioxidant with the stabilizer. This brings up another 

 problem for the amount of some antioxidants which is necessary to pro- 

 tect the flavor would raise the stabilizer content in ice cream above max- 

 imum amounts set by some states. Oat flour used with gelatin is an 

 example. Oat flour has been found not to interfere with the efificiency of 

 gelatin in ice cream. Studies are being continued to find an antioxidant 

 that is potent enough so that only a small quantity would be used and 

 that would also combine with the gelatin. 



Cooperative Study with the American Dairy Science Association Com- 

 mittee on Methods for Determining the Curd Tension of Milk. (W. S. 



Mueller.) The major factors studied during the past year were: the 

 stability of the coagulant (N.l HCl + .45 percent U.S. P. 1:3000 dry 

 pepsin) when stored away from light in a refrigerator; design and sharp- 

 ness of knife; design of coagulating vessel; effect of covering the coagu- 

 lating vessel during coagulation of the milk; speed of knife or vessel; and 

 feasibility of specifying surface readings instead of continuous or second- 

 ary readings. 



Results so far obtained indicate that the coagulant need not be made 

 fresh daily, and if properly handled may retain its activity for one week. 

 A knife of smaller total diameter but with the same lineal cutting edge is 

 being compared with the knife furnished with tiie Submarine Signal and 

 American Curd-O-Meter instruments. The former knife gives reading.^ 

 which are approximately 15 percent lower than those obtained by the use 

 of the standard knife. Covering the coagulating vessel increased the sur- 

 face or maximum curd tension reading but had little effect on tlie second- 

 ary or continuous reading. No significant differences were noted in 

 deviations from the average curd tension when surface and continuous 

 readings were compared. 



