ICE CREAM MAKING 167 
Homogenizer. This machine is now used by most 
of the leading ice cream manufacturers. Its purpose 
is to break up the fat globules into smaller particles. 
This is accomplished by forcing the cream under high 
pressure through small openings., The effect of break- 
ing up the fat globules in this way is to give cream 
more body, making it seem considerably richer than it 
actually is. Not only does the homogenizing process 
give cream more body but it also gives the ice cream a 
smoother texture and an apparently richer flavor. It 
also increases the yield of ice cream. 
The cream is usually pumped directly from the pas- 
teurizer into the homogenizer at a temperature of about 
130° F. From the homogenizer the cream is sent 
directly onto the cooler, the pressure of the machine 
being such as to force the cream to any height desired. 
Aging Cream. It is well known that pasteurization 
lowers the viscocity of cream; it is likewise well known 
that pasteurized cream will regain, to a large extent, 
its viscocity if held at low temperatures a sufficient 
length of time. Ice cream manufacturers whose am- 
bition is to secure maximum yields, have gone to ex- 
tremes in regard to aging cream after pasteurization. 
Some actually hold the pasteurized cream a week, or 
longer before freezing. There is no justification in 
holding cream this long. As a rule, cream will have 
gained a large percentage of its ‘‘recoverable’’ viscocity 
six hours after pasteurization if held close to the freez- 
ing temperature; and little. if anything, in the way 
of body can be obtained by holding pasteurized cream 
longer than 24 hours before freezing, provided of 
course, that the cream is kept near 32° F. 
What is said here about pasteurized cream applies 
