CHAPTER XXXIII. 



CREAMERY ICE CREAM MAKING. 



Scores of creameries throughout the country are now 

 making ice cream in connection with butter with very 

 satisfactory results. At prevailing prices, cream con- 

 verted into ice cream will yield approximately double the 

 profit obtained by making it into butter. 



Creameries have several important advantages in the 

 manufacture of ice cream not possessed by exclusive ice 

 cream manufacturers. In the first place the creamery 

 can obtain its cream at a lower cost than the ice cream 

 factory; and, secondly, most creameries are in a better 

 position to meet the varying demands for ice cream be- 

 cause of the abundance of cream they always have on 

 hand. This makes it possible for them to double their 

 output on short notice, as well as enables them to pull 

 through a sudden slump in the demand without loss be- 

 cause any surplus cream can be manufactured into butter. 



Kind of Cream. Select the best flavored sweet cream 

 containing about 20% butter fat. To secure the best 

 bodied ice cream and the proper swell, cream should be 

 kept as near the freezing point as possible for twenty- 

 four hours previous to freezing. 



Where sweet, clean flavored cream is not obtainable, 

 pasteurization is very essential. Pasteurized cream has 

 better keeping quality and will also produce a better 

 bodied ice cream when properly handled. 



Pasteurize the cream at a temperature of from 140° 



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