CHAPTER XV. 



CRE.\:n FOR ice-cre.\:m making. 



In the manufacture of ice cream, the best cream to use 

 is perfectly sweet, fresh cream. Cream of the highest 

 quahty must be produced by healthy cows, proper!}- fed 

 and cared for imder perfectly sanitary conditions. It 

 must be handled only ia clean containers, kept cold and 

 deHvered daily to the factor}-. 



Too much emphasis cannot be placed upon the subject 

 of quahty of cream. Ice cream is ^-alued mainh" because 

 of its pleasing flavor and refreshing effect. Hence the pres- 

 ence of any undesirable flavor is much more objectionable 

 in this product than in other staple foods. 



Acidity. — An acidity of the cream above 0.25 per cent 

 is too great for ice-cream making, and should not be used 

 at all, or it may be reduced by the addition of ^-ery sweet 

 cream. In dire need, cream not too sour and old may be 

 partly reduced in acidity by adding some harmless neu- 

 trahzer. Ice-cream made from such raw material should 

 be labeled accordingly. The acidity of the cream may be 

 reduced two-tenths per cent without great!}- impairing the 

 flavor, but too great an addition of alkah must be avoided 

 because of the abnormal flavor it imparts to the cream. 

 .An excess of alkalinity is more objectionable than shghth- 

 acid cream. \Mien reducing the acidity of cream, it is best 

 to use an acid test, calculate the amoimt of neutralizer 

 required, and add just enough to bring the per cent acid 

 to the point desired, not lower than to 0.2 per cent acid. 



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