FROZEN SWEF/r CREAM IN ICE CREAM 193 



SUMMARY AND CONCLUSIONS 



1. The storage of frozen cream is a satisfactory method of liandling 

 surplus cream for later use in ice cream. 



2. The quality of frozen cream depends upon its initial quality, the 

 length of time in storage, and the storage temperature. Holding periods 

 of less than six months and storage temperatures below 0° F. are recom- 

 mended. 



3. The whipping properties of frozen cream mixes were partially lost. 

 They required a longer time in the freezer to reach a definite percentage 

 of overrun than sweet cream mixes and showed a lower maximum overrun. 



4. Frozen cream mixes were higher in viscosity than sweet cream 

 mixes and contained slightly larger and more irregular-sized fat globules 

 and clumps. 



5. Ice cream mixes containing cream frozen with 0.5 per cent gelatin 

 whipped but little better than plain frozen cream mixes. 



6. Homogenizing the cream before freezing did not improve its prop- 

 erties for ice cream making. 



7. Freezing cream with 10 per cent sugar was the most satisfactory 

 method studied for storing frozen cream for later use in ice cream. The 

 frozen sweetened cream melted more rapidly than plain frozen cream, was 

 lower in viscosity and much more uniform in body. Ice cream mixes 

 made from frozen sweetened cream were superior in flavor to plain frozen 

 cream mixes, whipped considerably faster in the freezer, were lower In 

 viscosity, and contained smaller fat globules and clumps. 



LITERATURE CITED 



1. Dahle, C. D. 1927. Frozen cream as a source of fat in ice cream. 



JPenn. Agr. Expt. Sta. Bui. 213. 

 2 Ellenberger, H. B., and White, H. L. 1929. The keeping quality of 



stored dairy products — I. Metallic flavor in frozen cream. Vt. Agr. 



Expt. Sta. Bui. 299. 



3. Newlander, J. A., and Ellenberger, H. B. 1929. The keeping quality 

 of stored dairy products — 2. Comparative keeping quality of cream, 

 butter, and butter oil. Vt. Agr. Expt. Sta. Bui. 299. 



4. Tracy, P. H. 1930. Storing milk products for ice cream. Creamery 

 and Milk Plant Monthly, Vol. 19, No. 2. 



5. Doan, F. J. 1930. Protein stability affected by homogenization of 

 mixes. Ice Cream Rev., Vol. 13, No. 8. 



6. Anderson, E. 0., and Pierce, R. L. 1929. Some chemical changes in 

 frozen milk occurring in storage. Milk Dealer, Vol. 18, No. 12. 



7. Price, W. V. 1930. Sweetened frozen cream for the manufacture of 

 ice cream. Address, annual meeting of the American Dairy Science 

 Assoc. 



t'ublication of this Dopuinpnt Approved by Commission on Administration and Finance 

 3 m-l-'31. No. 842. 



