646 MILK 



been used in making ice-cream, and contains not less than 8 per 

 cent, of milk-fat, and manufactured, stored, distributed, and dis- 

 pensed in a sanitary manner. " 



The Illinois Commission also recognizes "certified ice-cream," 

 which means ice-cream "manufactured from certified dairy prod- 

 ucts, and under conditions approved by a milk commission." 



In the public mind at present every frozen dessert is called 

 either ice or ice-cream, no distinction between these two terms 

 being recognized. Ices should mean frozen water with fruit or 

 some other substance used as flavor. Ice-cream is generally un- 

 derstood to mean any frozen product containing either milk or 

 cream, or some custard, both being flavored with a variety of 

 substances. The word "cream" in ice-cream seems to carry not 

 only the meaning of cream derived from milk, but also cream in 

 the sense of "creamed gravy" or "creamed potatoes, creamed 

 onions," etc., in which dishes cream from milk is not a neces- 

 sary ingredient. Therefore a suitable legal definition is necessary 

 when governmental control is established. 



For the purpose of rating ice-cream several score cards have 

 been devised, notably by Washburn, Mortensen, and at the Univer- 

 sity of Nebraska (Frandsen and Markham) . The cards give percent- 

 age figures as to flavor, texture, body, richness, appearance, color, 

 permanency, and package. Defects in one or more of these points 

 are subtracted from the perfect score given in the card according to 

 the judgment of the examiner. Flavor may be wanting when sour 

 or tainted cream is used; when flavoring substances do not blend; 

 when poor or too much gelatin is used; when excess of sugar is 

 present; when a poor quality of fruit is used, etc. The body is 

 determined by experienced persons by finger pressure; the texture 

 is lacking when poor or an insufficient quantity of gelatin is used, 

 or when the ice-cream is improperly packed. The coloring- 

 matter may be unnatural. Permanency refers to the quality 

 of the ice-cream, which allows it to retain its firm consistency for 

 a reasonable length of time on the dish on which it is served. It 

 should not melt away too quickly before being eaten. 



In order to prevent contamination with disease germs as far 

 as possible, ice-cream factories should be subjected to periodic 

 inspections. Sanitary construction of the buildings and the 

 equipment; cleanliness and control of the health of employees 

 should be obligatory. Some modern ice-cream factories are built 

 of concrete, coated with enamel paint. Everything is arranged 

 to facilitate cleaning and drainage. Cream and milk should be 

 pasteurized, and all other ingredients heated to a temperature 

 high enough to destroy pathogenic bacteria. All machinery which 

 comes in direct contact with the ice-cream and all containers 



