538 MANUAL OF MILK PRODUCTS 



and retain some of the air beaten into it. The speed should 

 then be increased to a lively rate, which is maintained until the 

 freezing process is nearly finished. Churning then may be 

 avoided by less active early agitation, or by having the cream 

 cold upon the start. The addition of water to the ice and salt 

 may also be of value in hastening the cooling process, thus 

 shortening the period of time when churning can take place. 



The freezing point 



In ordinary practice the time to stop the freezer and to re- 

 move the dasher is when the young ice cream has reached the 

 consistency of extra heavy condensed milk. The temperature 

 at this condition is approximately 28 to 27. If turned long 

 after reaching this condition, some of the air, even as much as 

 half of that which has been previously whipped into it, will be 

 gradually worked out, so that a much less quantity of finished 

 product will be obtained. In this semi-liquid condition, also, 

 it is in the best form to transfer without loss of volume. 



Transferring 



So far as possible all transferring and handling of the finished 

 product should be done while it is still in a fresh condition, for 

 it can then be managed easily and without loss, while if packed 

 away and hardened and, later, re-dished into the pint, quart, and 

 gallon containers, a loss of volume results. From six to six and 

 one-half gallons of "mix," making ten gallons of finished ice 

 cream, will fill ten gallons of orders if handled while fresh, but 

 it will fill only nine to nine and one-half gallons of orders if 

 dished twenty-four hours later. Taking all things into account, 

 a loss of about 10 per cent must be expected if the ice cream is 

 molded or packed into small containers after it has once been 

 allowed to set. 



