Quality of Cream 3038 
It is a self-evident fact that the flavor of the raw 
cream is one of the most important factors in ice 
eream making. It should be free from all “cowy” or 
weedy flavors, and from all old, rancid, or metallic 
flavors, which indicate unclean dairying. Although 
the ice cream maker is not always directly responsible 
for the cream before it reaches him, he is responsible 
for the marketable product; so a close supervision of 
the entire production of the cream is worth while. 
Granted that the cream is clean and sweet, it is 
known that the viscosity increases with age, particu- 
larly if the cream is held at a low temperature. This 
viscosity permits an increase in yield because of a 
greater swell in freezing, while the extreme cold 
apparently hardens the fat and gives to the frozen 
product a better body. 
Whether cream should be heated or pasteurized de- 
pends on the individual. The various chefs and con- 
noisseurs differ. Professor Mortensen recommends 
pasteurization of cream at 140° to 145°, and holding 
it in a retarder for thirty minutes; then cooling it 
rapidly .and holding it at a temperature near freezing 
for about forty-eight hours. Some people, dislike ice 
cream made from uncooked cream, claiming that it 
has a raw flavor and less body. 
The use of homogenized milk or cream, that is, one 
which has been made homogeneous throughout by sub- 
jecting it, in an apparatus adapted for that purpose, 
to a pressure of from 3,000 to 5,000 pounds per 
square inch, is said to enable the ice cream maker to 
use a cream containing from 16 to 17 per cent fat, 
