FROZEN SWEET CREAM AS AN INGREDIENT OF 

 ICE CREAM 



By M. J. Mack' 

 Assistant Professor of Dairy Industry 



INTRODUCTION 



The seasonal variation in milk production has always been a serious 

 problem confronting the dairy industry. In New England there is in- 

 variably a large surplus of milk and cream in May and June, while 

 September, October, and November are usually the months of lowest 

 production. Any satisfactory method of storing milk products during 

 periods of surplus, for use during months when the demand is greater 

 than the supply, is of economic importance to the producer, the consumer, 

 and the manufacturer of dairy products. 



Condensed and evaporated milk, milk powder, and butter are common 

 .storage products rich in milk solids. The problems of manufacturing and 

 handling these products have been fairly definitely worked out. The 

 storage of cream in the frozen state has also become a relatively common 

 practice in recent years. The fact that very little investigation has been 

 reported regarding the handling and use of frozen cream indicated a 

 need for the study of this product as an ice cream ingredient. 



PREVIOUS INVESTIGATIONS 



Some experimental work has been reported regarding the keeping 

 quality of frozen cream. Dahle (1) states: "The quality of the initial cream 

 before freezing and the storage temperature are the important factors 

 cbntributing to the quality of ice cream made from frozen cream. When 

 a surplus of cream of uncertain quality is to be disposed of, it is better 

 to make it into unsalted butter for storage than to store it as frozen 

 cream. Fresh sweet cream, frozen and stored at 5° F. for four months, 

 afforded as good a source of fat for ice cream as unsalted butter made 

 from the same source of cream and stored under identical conditions." 



Ellenberger and White (2) show that frozen sweet cream of good 

 quality, pasteurized at 14-5° F. for 30 minutes and held at — 10° to 10° F., 

 was "almost as good after 6 months as when fresh," when stored in good 

 (juality granite ware or in lacquered S-jiound butter storage cans. That 

 .'•tored in well-tinned cans kept well but lacked "the pleasing fresh cream 

 flavor." Cream not pasteurized was of inferior keeping quality. Cream 

 stored in cans having rusty iron spots (1.0 per cent of the container 

 surface) was reported as being metallic in two months. Cream exposed 

 to copper before freezing became unfit for use in two months (metalFic). 

 High pasteurization temperatures of 180° F. for 30 minutes were reported 

 as being unsatisfactory. These workers also state that acidity develop- 

 ment of O'.l.'j per cent caused frozen cream to become unfit for use in 

 two months. 



^ Acknowledgment is due Stephen Adams and Huntington Kutan for their help in 

 securing a part of the freezing data. 



