ly 



Massachusetts 

 agricultural experiment station 



BULLETIN NO. 302 NOVEMBER, 1933 



Higher Aging Temperatures in the 

 Manufacture of Ice Cream 



By W. S. Mueller and J. H. Frandsen 



A previous study of the influence of temperature on the behavior of gelatin 

 in ice cream showed that an initial temperature of 68 T. greatly increased the 

 viscosity and gel strength of an ice cream mix. The investigation, as reported in 

 this bulletin, was continued to determine whether an aging temperature of 68° F. 

 has a place in the manufacture of commercial ice cream. 



MASSACHUSETTS STATE COLLEGE 

 AMHERST, MASS. 



