164 MARKET DAIRYING 
Always repack with a new freezing mixture just before 
the ice cream leaves the creamery. 
The Use of Gelatin or Binders. Many look upon 
gelatin as an adulterant in ice cream and in some states 
its use is prohibited by law. It is true that the highest 
quality of ice cream is produced without the use of gela- 
tin, still, under commercial conditions, the use of a limited 
amount of good gelatin has been commended for several 
reasons: 
1. It prevents, to a great extent, the granulation or 
crystallization of the ice cream that usually occurs with 
advancement of age. Ice cream without any binder, such 
as gelatin, will become coarse and granular and the older 
the ice cream, the more aggravated this condition be- 
comes. This, however, is the very reason why the use 
of gelatin has been condemned by many in the past. 
Where no gelatin is used the extent of crystallization is 
an indication of the age of the ice cream, thus affording 
protection to consumers against old ice cream. 
2. Gelatin assists in maintaining the body of the ice 
cream under comparatively high temperature conditions. 
Ice cream without any binder will immediately become 
soft and mushy on exposure to a high temperature, a con- 
dition which materially lessens the palatability of the 
cream. The advantages thus afforded by the use of gela- 
tin have some disadvantages, so far as the consumer is 
concerned, in that the ice cream can be held under tem- 
perature conditions which favor the development of the 
various kinds of organisms usually present in ice cream. 
Where gelatin is used, place the gelatin in a double 
boiler, add two or three quarts of cream and heat, stir- 
ting until the gelatin is all dissolved. Next strain the 
