HIGH AGING TEMPERATURES FOR ICE CREAM 



13 



I40 



3 5 7 9 II 13 IS 17 



"Time in /Minutes 



Chart 3. — The Effect of Initial Aging at 68° F. on the Whipping Ability of Gelatin-Free Mixes. 



when the mix was made of cream, fresh skim miliv, and skim milk powder. The 

 mixes were prepared and processed according to standard procedure as given 

 under experimental methods, aged for 4 hours at 68° then rapidly cooled to 38° 

 and aged at this temperature for 20 hours. Each of these mixes was compared 

 with a control which was aged at 38° for 24 hours. The results are reported as 

 increases or decreases over the control. 



Results Obtained when Varying the Percentage of Butterfat 



The butterfat content was varied at 2 per cent intervals from 8 to 14 per cent, 

 while the serum solids, sugar and gelatin remained constant at 10 per cent, IS 

 per cent, and 0.5 per cent (176 Bloom strength), respectively; thus giving a 

 variation in total solids from 33. 5 per cent to 39.5 per cent at 2 per cent intervals. 

 All determinations were made in duplicate and the data reported in Table 5 are 

 the average for two trials. Increasing the percentage of butterfat from 8 to 14 

 per cent had the following effect on the results of aging at a high initial tempera- 

 ture, as compared with aging at 38° F. (See Table 5 and Plate 5.) 



1. Magnified the increase in basic viscosity. 



2. Magnified the increase in melting resistance. 



3. Did not definitely alter the decrease in maximum overrun. 



The ice creams aged at the high initial temperature were judged superior in 

 body and texture to those aged at a low temperature only. This improvement 

 in body and texture was magnified as the butterfat content increased. 



