Points in Scoring 3138 
(4) Defects in flavor due to other ingredients: 
Too sweet. 
Lack of sweetness. 
Coarse flavor due to flavoring material. 
Stale fruit flavor. 
Rancid nut flavor. 
Mouldy nut flavor. 
II. Texture.—Cream of perfect texture must be 
firmly frozen and be smooth and velvety. The more 
common defects in texture may be described as: 
Icy.—Due to the presence of lumps of ice in the 
cream. It is most noticeable toward the bottom of the 
container, and may be due to improper packing or to 
holding too long ice cream which was manufactured 
without filler. 
Coarse.—This defect may be due to the use of too 
thin cream, or to packing while too soft. 
Sticky.—Due to too large use of such fillers as 
gelatine, sweetened condensed milk, glucose, etc. 
Buttery.—This defect is due to the use of cream 
which has been partially churned before freezing, or 
to cream which enters the freezer at too high a tem- 
perature, in which case it is churned or partially 
churned while freezing. It may also be due to oper- 
ating the freezer at a too high speed, or to some defect 
in the construction of the freezer. 
Too soft.—Due to improper packing after freezing. 
When judging ice cream containing nuts, fruits, or 
other solid material, due allowance should be made 
for the presence of such ingredients. 
III. Richness.—Ice cream containing the amount 
