FROZEN FRUITS AND THEIR UTILIZATION IN 

 FROZEN DAIRY PRODUCTS 



By M. J. Mack, Assistant Professor of Dairy Industry 



and 



C. R. Fellers, Research Professor of Horticultural Manufactures 



INTRODUCTION 



In 1931 approximately 350 million gallons of ice cream besides sherbets, ices 

 and mousses were produced in the United States. Of this immense amount 

 15 to 16 per cent or 55 million gallons consisted of fruit ice cream. Strawberry, 

 raspberry, pineapple, peach, cherry, and orange were the principal fruits used, 

 though many others were utilized to a lesser extent. Strawberry made up 8 

 per cent of the total — 28 million gallons. Next in importance came orange- 

 pineapple. 



This shows the tremendous possibilities to the fruit industry for supplying 

 frozen-packed fruit for ice cream and similar dairy products. The soda fountain 

 trade, also largely dependent on ice cream, uses large quantities of frozen fruits 

 and no doubt could absorb still more. 



In view of the somewhat limited knowledge concerning the best methods of 

 freezing and of using frozen fruits, the writers investigated some phases of the 

 problem. The fruit thus made available was utilized in ice cream and ices to 

 determine the eifect of fruit varieties and methods of preserving on the freezing 

 and quality of the finished products. 



Plan of the Investigation — - 



Briefly, the plan of the investigation was to prepare experimental packs of the 

 fruits in one-gallon cans, freeze these under known conditions, store for approx- 

 imately one year, thaw, examine carefully, and finally use the fruit in the manu- 

 facture of fruit ice creams, sherbets and ices. 



The study thus falls naturally into two parts: (1) A study of the methods of 

 packing, handling, freezing and storage on the quality of the frozen fruit; and 

 (2) the utilization of these frozen fruits in frozen dairy products. In general, 

 these parts will be treated separately because the packer of frozen fruit is inter- 

 ested chiefly in the method of packing, handling and storage, while the ice 

 cream manufacturer is interested more specifically in the use of frozen fruit in 

 dairy products. 



The term "frozen-pack" is used in this bulletin in preference to the older 

 trade designation "cold-pack" for fruits frozen with sugar. The writers agree 

 with Diehl (6) that the former expression is more accurately descriptive of the 

 process actually involved. 



Historical ^' 



In 1927 Turnbow and Cruess (17) concluded that properly prepared frozen- 

 packed fruits were approximately equal to the fresh for use in ice cream and 

 water ices. They advocated the use of higher percentages of fruit in ice creams 

 than had been customary; for example, they recommended at least four pounds 

 of fresh strawberries to 45 pounds of basic mix for a good strawberry ice cream. 

 They likewise considered that most frozen fruits made more satisfactory ice 

 cream and ices than dried, canned or pulped fruits. The Marshall variety of 

 strawberry was found to give excellent flavored ice cream. Banner was unsatis- 

 factory. 



