512 MANUAL OF MILK PRODUCTS 



5. Parfait ice cream. 7. Pudding ice cream. 



6. Mousse ice cream. 8. Aufait ice cream. 



9. Lacto ice cream. 

 10. Ices, including sherbets of various kinds. 



ESSENTIAL CHARACTERISTICS OF ICE CREAM (adapted from 



Washburn *) 

 Flavor. 



Ice cream is eaten primarily as a luxury rather than as a food. 

 Not that the food value of ice cream is non-existent ; far from 

 it. It is a most desirable form of food ; but it is not likely to be 

 chosen for its food value, but on account of its pleasure-giving 

 properties. Of these, flavor is probably the most important; 

 hence the necessity of its close supervision. 



Naturally the amount and quality of the flavoring material 

 or extract have a marked effect upon the character of the finished 

 product. Choices in this respect of course are dictated by mar- 

 ket demands and individual preferences and do not properly 

 form any part of this discussion. 



The fat-content of the cream decidedly influences the flavor. 

 A rich cream possesses a better flavor than does a lean cream, 

 other things being equal. Above everything else the cream 

 should be as free as possible from all contaminations. 



Cream used in ice cream making should contain not more 

 than 0.25 per cent acidity, and 0.16 to 0.18 per cent is to be 

 preferred. As it approaches 0.30 per cent acidity the sour taste 

 becomes apparent and proportionately unpleasant. However, 

 cream which is almost sour enough to churn may be used if it is 

 mixed with five to ten times its volume of sweet cream, or if it is 

 neutralized in part by the use of baking soda or of viscogen 

 (sucrate of lime). If either is used in excess, however, the 

 cream becomes alkaline and the product has a bitter flavor. 



Salt is not usually added to ice cream, purposely at least; 



1 Vt. Bui. 155. 



