Quality of Cream 303 



It is a self-evident fact that the flavor of the raw 

 cream is one of the most important factors in ice 

 cream making. It should be free from all "cowy" or 

 weedy flavors, and from all old, rancid, or metallic 

 flavors, which indicate unclean dairying. Although 

 the ice cream maker is not always directly responsible 

 for the cream before it reaches him, he is responsible 

 for the marketable product; so a close supervision of 

 the entire production of the cream is worth while. 

 Granted that the cream is clean and sweet, it is 

 known that the viscosity increases with age, particu- 

 larly if the cream is held at a low temperature. This 

 viscosity permits an increase in yield because of a 

 greater swell in freezing, while the extreme cold 

 apparently hardens the fat and gives to the frozen 

 product a better body. 



Whether cream should be heated or pasteurized de- 

 pends on the individual. The various chefs and con- 

 noisseurs differ. Professor Mortensen recommends 

 pasteurization of cream at 140 to 145, and holding 

 it in a retarder for thirty minutes; then cooling it 

 rapidly and holding it at a temperature near freezing 

 for about forty- eight hours. Some people dislike ice 

 cream made from uncooked cream, claiming that it 

 has a raw flavor and less body. 



The use of homogenized milk or cream, that is, one 

 which has been made homogeneous throughout by sub- 

 jecting it, in an apparatus adapted for that purpose, 

 to a pressure of from 3,000 to 5,000 pounds per 

 square inch, is said to enable the ice cream maker to 

 use a cream containing from 16 to 17 per cent fat, 



