190 



MASS. EXPERIMENT STATION BULLETIN 268 



Results with Frozen Homogenized Cream 



In Table 1 it may be seen tliat homogenizing cream before freezing 

 caused the resultant mixes to be of greater viscosity. The size of the 

 fat globules and clumps, however, was little different from measurements 

 made with the control batches. Figure 3 shows that mixes made from 

 frozen homogenized cream reached 90 per cent overrun after approxi- 

 mately one minute more time in the freezer. The higher viscosity of these 

 mixes as compared with ordinary frozen cream mixes was thought to be 

 the cause of their slower whipping. The melted frozen homogenized 

 cream also was more viscous than untreated frozen cream. 



Figure 4. 



The Effect of Adding 0.5 Per Cent Gelatin to Cream before Freezing 

 on the Whipping Properties of Ice Cream Mixes. 



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IT 



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Adding Gelatin Before Freezing Cream 



Adding 0.5 per cent gelatin to cream before freezing was of some bene- 

 fit, as Table 1 and Figure 4 show. Mixes containing frozen gelatinated 

 cream were somewhat more viscous than the controls, but the fat glob- 

 ules, as well as the clumps, were smaller. These mixes whipped somewhat 

 better than those containing plain frozen cream as the source of fat, al- 

 though the difference was not marked. Evidently gelatin does protect 

 cream to a limited extent against some of the pliysical changes caused 

 by freezing. 



