16 MASS. EXPERIMENT STATION BULLETIN 302 



8. When an ice cream mix which contained the correct amount of gelatin for 

 low temperature aging was aged for 4 hours at 68° P., excessive retardation in 

 melting and a curdled appearance resulted. This objectionable melting condition 

 can be corrected by reducing the gelatin content approximately one-fourth. 



9. In ice cream plants where the cooling of mixes is not being carefully checked, 

 mixes may be aged unintentionally for several hours at a temperature above 50° F. 

 This undoubtedly is a big factor in causing the excessive retardation of melting 

 and the curdled appearance on melting which have troubled some ice cream 

 manufacturers but which previously have not been explained. 



LITERATURE CITED 



1. Mueller, W. S. 1933. Aging eifects on gelatin dispersions. Indus, and 



Engin. Chem. 25 (No. 6): 707. 



2. DePew, H. F. 1928. Viscosity in ice cream mixes. N. H. Agr. Expt. Sta. 



Tech. Bui. 38. 



3. Wright, K. E. 1930. The effect of initial cooling temperature on gelatin in 



the aging of the ice cream mix. Jour. Dairy Sci. 13 (No. 5): 406-415. 



Publication of this document Approved by Commission on Administration 



AND Finance. 

 3M-l-'34. N. O. 16. 



