CONTENTS XXI 



PAGES 



Pasteurized cream 514 



Fillers . 514 



Texture . . . 514 



Smell 516 



The constituents of ice cream . . . . 519 



The cream ........ 519 



Flavor ........ 519 



Fat-content 520 



Age 521 



Holding temperature 521 



Keeping cream sweet 522 



Acidity ' 523 



Pasteurized cream 524 



Homogenized cream 524 



Condensed milk ....... 526 



The sugar 527 



The fillers 527 



Starchy fillers 527 



Egg fillers 528 



Rennet fillers 528 



The binders ....... 529 



Gelatin . 529 



Gum tragacanth 530 



Ice cream powders . . . . . 531 



Types of freezers 531 



Vertical-batch-ice 532 



Vertical-batch-brine 532 



Horizontal-batch-brine 532 



Horizontal-continuous-brine .... 532 



The freezing process 533 



Salt and ice . . . . . . . 534 



Proportions of salt and ice .... 535 



Duration 535 



Speed . 537 



Cream churning in the freezer .... 537 



The freezing point . . *.. 538 



Transferring 538 



Holding 539 



Re-hardening ice cream 539 



Re-freezing ice cream ...... 540 



