206 MASS. EXPERIMENT STATION BULLETIN 269 



7. Because of the low overrun required in packaged goods, it was 

 I'ound necessary to retard the overrun of easily whipped mixes in order 

 to permit the drawing of the mix at the proper consistency. The sub- 

 stitution of butter for a part of the cream was found to be the most 

 effective practical means of effecting a low constant overrun. 



Literature Cited 



1. Caulfield, W. J., and Martin, W. H. 1929. How butter affects whip- 

 ping. Ice Cream Trade Jour. 25: No. 9, 56-59. 



2. Judkins, H. F. 1926. A survey of factors involved in the manufac- 

 ture and sale of ice cream. Ice cream Rev. 9: No. 8, 49; No. 9, 79; 

 No. 10, 106. 



3. Oakes, C. E., and Davis, E. T. 1922. Physical characteristics of gel- 

 atin solutions. Jour. Amer. Chem. Soc. 44': 478. 



4. Sommer, H. H., and Young, D. M. 1926. Whipping ability of ice 

 cream mixes. Jour. Indus, and Engin. Chem. 18: 865-866. 



5 Turnbow, G. D. 1928. Factors aft'ecting crystallization. Ice Cream 

 Trade Jour. 24: No. 11. 



6. Wells, R. G., and Doherty, R. P. 1929. A survey of the merchandizing 

 of ice cream. Boston University College of Business Administration, 

 Bureau of Business Research. 



7. Whitaker, Randall. 1930. The influence of the use of butter on the 

 freezing properties of ice cream mix. Jour. Dairy Sci. 13: 1. 



■8. Wright, K. E. 1929. A study of the control of weight and texture of 



packaged ice cream. Ice Cream Trade Jour. 24: No. 2. 

 9. Wright, K. E. 1930. The effect of initial cooling temperature on 

 gelatin in the aging of the ice cream mix. Jour. Dairy Sci. 13: 

 406-415. 



Publication of this Document Approved by Comniis.sion on Adniinistration and Finance 

 3m-l-'31. No. 844 



