FROZEN SWEET CREAM IN ICE CREAM 



187 



Figure 1. The Influence of Sweet Cream and Frozen Cream on the Whipping 

 Properlties of Ice Cream Mixes. 



I 



<X60 



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" 3 S To" 



The fat globules and clumps were fairly uniform in size in sweet cream 

 mixes. The greater number fell very close to the averages given in 

 Table 1. This was not true of frozen cream mixes. Here wider varia- 

 tions were found, with some globules and clumps considerably larger than 

 the average. This may have been caused by the fact that in frozen 



Table 1. — The Effect of Frozen Cream, Treated in 

 Viscosity, Size of Fat Globules, axd Size of Fat 

 when Used in Ice Cream Mixes 

 (Average of five or more trials)* 

 Average 

 Mix Description of Viscosity Globules Size of 



No. Cream Used in Mix of Mix Measured Globules 



°M. Number Microns 



A 1 Pasteurized sweet 



cream 64 125 1.10 



2 Frozen cream 136 89 1.35 



B 1 Frozen sweetened 



cream (10% sugar) 183 161 1.21 



2 Frozen cream 204 197 1.35 



C 1 Frozen homogenized 

 cream (1000 lbs. 



pressure) 150 219 1.35 



2 Frozen cream 135 125 1.37 



D 1 Frozen gelatinated 



cream (0.5% gelatin) 182 148 1.24 



2 Frozen cream 171 187 1.39 



* In interpreting this table, comparisons should be made 

 under each group. 



Different Ways, on 

 Globule Clumps 



between mixes 1 and 2 



