FROZEN SWEET CREAM IN ICE CREAM 



189 



fully a minute quicker tlian those containing cream melted rapidly. This 

 may have been caused by the fact that rapid melting caused the fat to 

 melt and "oil off". Disturbing the fat phase to this extent may account 

 lor the slower whipping of these mixes. 



The length of time frozen cream remained in storage had no apparent 

 effect on the whipping time of mixes made from it. This was apparent 

 when mixes containing frozen cream six months old were compared with 

 others containing frozen cream less than one week old. Both groups of 

 mixes whipped in essentially the same time. 



Treating Cream Before Freezing 



Frozen cream, when melted, was found to be viscous and flaky in 

 nature. The fat globules were present as small granules. The forma- 

 tion of large ice crystals was thought to be the cause of affecting the fat 

 phase, and possibly the stability of the proteins. Therefore, the idea 

 presented itself that if cream were treated so that small ice crystals 

 formed during storage, better results might be obtained. It was thought 

 that homogenization of the cream before freezing, or adding gelatin or 

 sugar, might insure the formation of smaller crystals. Accordingly cream 

 was frozen which previously had been homogenized at 1,000 pounds pres- 

 sure per square inch. Other lots were frozen containing either 10 per 

 cent sugar (sucrose) or 0.5 per cent gelatin. 



Figure 3. The Effect of Homogenizing Cream Before Freezing on the Whipping 

 Properties of Ice Cream Mixes. 



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