ICE CREAM MAKING 541 



Fat-content of different portions. 



It is the custom at many ice cream parlors to secure five, 

 six, or ten gallon cans of ice cream and to hold them until they 

 are emptied by use. Occasionally, in case of cool weather, it 

 requires two, three, or more days to empty them. Such con- 

 ditions favor the weakening of the icecream, because of warming. 



When ice cream weakens, its fat will rise and be "dished off" 

 to a large extent with the earlier removals from the can, so that 

 by the time the bottom of a large can is reached, some days 

 having elapsed, a poorer grade of ice cream is found. Pure 

 food inspectors when drawing samples for analysis should 

 make note of the age of the ice cream, as well as of the perpen- 

 dicular location in the can whence the sample is drawn. Inas- 

 much as the cream can rise very little if at all even under the 

 most favorable conditions on homogenized milk or cream, it is 

 highly probable that no difficulty will be experienced when 

 cream is used which has been thus paodified. 



Shipping 



In order to secure good shipping qualities the goods should 

 be thoroughly hardened at about 16 F. clear to the core 

 for some hours before being shipped out. Otherwise the ship- 

 ping ice, which should be required only to hold the icecream from 

 warming, is also asked to aid it in its cooling. Ice for shipping 

 should be broken only to a medium fine grade so that it will not 

 melt too rapidly, and it should be not too liberally provided 

 with salt. White ice is best because it will "hold the cold." 



