270 CREAMERY BUTTER MAKING 



Ice cream must not be allowed to melt in the packing 

 cans. Remove the brine and repack with ice and salt 

 often enough to prevent melting. In the melting process 

 the water separates and this forms undesirable crystals 

 when the cream is re-frozen. 



Where cream is wholesaled in five and ten gallon lots 

 and where the ice water is removed from the tubs and the 

 latter repacked just before shipping or delivering, the 

 cans need not be sealed with butter nor need there be 

 any opening in the tubs except at the bottom. 



Overrun. This refers to the excess of ice cream over 

 cream. Anything that tends to incorporate and hold air 

 in cream conduces to a large overrun. Thus excessive 

 beating of the cream during freezing mixes a great deal 

 of air with it, and hence, increases the overrun. A high 

 viscosity of the cream holds the air incorporated during 

 freezing. Fresh separator cream has a low viscosity, that 

 is, does not whip well, hence will not swell up so much 

 in freezing as cream that has been kept cold for twenty- 

 four hours. Pasteurized cream also has a low viscosity, 

 but this will improve by keeping the cream at a low tem- 

 perature a number of hours before freezing. 



With pasteurized cream and a speed of about eighty 

 revolutions per minute, there will be an overrun of from 

 twenty-five to thirty-three per cent. With unpasteurized 

 cream and a high speed of the freezer, the overrun may 

 be increased to fifty per cent. 



Large overruns are always obtained at the expense of 

 quality. 



Marketing Ice Cream. The essential thing in build- 

 ing up a good ice cream trade is to make the best product 

 possible. The market is glutted with cheap, inferior ice 



