528 MANUAL OF MILK PRODUCTS 



these fillers should be thoroughly cooked before being introduced 

 into the cream, first being made into a very thin paste and then 

 worked up into a greater and yet greater volume of cream, while 

 hot. If not cooked prior to use, the starch grains are very much 

 in evidence when the product is eaten, seeming like rough 

 granules on the tongue. These materials added in too great 

 quantity cause the mixture to become too heavy, in fact so 

 soggy that a fair swell is difficult to obtain. Fillers never increase 

 the swell and if used in excessive quantities lessen it. 

 Egg fillers. 



Eggs are not infrequently used, especially with the fancy 

 ice creams, the so-called French or Neapolitan types. Unless 

 the eggs are cooked, however, the increase of body or of smooth- 

 ness is scarcely perceptible, unless the goods made are extremely 

 thick with eggs. When cooked, however, into what is virtually 

 a custard and then frozen, a greater body and smoothness is 

 secured, together with a decided loss of volume. Eggs are 

 seldom used in the plain goods and practically never in the 

 cheaper grades. 

 Rennet fillers. 



This well-known substance in some form and usually under 

 some disguising name is not infrequently employed to give a 

 greater body and smoother texture to lean creams. No larger 

 quantity of ice cream can be obtained by the use of rennet, but 

 if the cream is allowed to remain warm long enough for the 

 rennet to coagulate the mass, and it is then cooled for a period 

 and frozen, its body will be slightly firmer and its texture some- 

 what smoother than would otherwise have been the case. 

 Rennet is the active principle found in some of the ice cream 

 powders, especially those which require introduction into and 

 thorough mixing with the cream for some considerable time before 

 freezing. It has a very small place, if any, in commercial ice 

 cream making. 



