HIGH AGIXG TEMPERATURES EOR ICE CREAM 7 



The data on melting resistance are given in Table 3. and the appearance of the 

 melting ice cream is shown in Plates 1 and 2. These results show that the samples 

 aged at 68° F. had greater melting resistance than those aged at 38° only. This 

 increase, however, was greatest in the mixes aged at 68° only. Aging for 4 hours 

 at 38° gave a slightly higher melting resistance than aging for 24 hours at 38° F. 

 The aging temperature also affected the appearance of the melting ice cream. 

 Samples which were aged at 38° only had a normal melting appearance, while 

 those aged at 68° F. showed a curdled appearance on melting, which was less pro- 

 nounced when the 68° aging period was followed by a 38" aging period. This 

 melting defect was more evident than is shown in Plate 1. Plate 2 is a close-up 

 view showing more plainly the undesirable nielting appearance of a high rnitially 

 aged mix provided gelatin content is not changed. 



6 2 m 12 7f 



T\/AE \y A\I^/UTES 



Chart 1. — The Effect of Aging at i\H° F, on the Whipping Ability of Mixes Containing 0.4 per cent 



Gelatin, 



The overrun data shown in Chart 1 are the average of two trials. From this 

 graph we may conclude that aging at 68° F.. either alone or followed by a low 

 temperature aging period, retarded the rate of whipping when compared with 

 aging at 38°. However, the maximum o\'errun obtained was the same for all 

 mixes. The data on the rate of whipping of mixes aged at 38° for 4 and 24 hours 

 show that the longer aging period increased the rate of whipping somewhat. 



