146 DAIRY TECHNOLOGY 



when the cream is pasteurized. Pasteurization is likely 

 to drive off the extract flavors. These are mostly volatile. 

 Some of the oil-flavorings are not so volatile, and it does 

 not matter when they are added. 



3. The quantity of sugar used in making plain ice cream 

 is usually one pound of sugar to six of cream. The sugar 

 should be of the best granulated variety and must be 

 thoroughly dissolved before freezing. 



" Salt^ is not usually added to ice cream, purposely, at 

 least; but careful and repeated tastings by many people 

 proved that the unbiased consumer prefers a cream con- 

 taining salt at the rate of half a teaspoonful per gallon of 

 mixture to a cream which is not thus modified. The taste 

 of the salt as such does not become evident until a much 

 larger quantity is used." 



Fillers and Binders. — The purpose of using fillers in 

 ice-cream making is to give the product a firmer body with 

 better standing up qualities. Fillers do not necessarily 

 increase the swell and may even lessen it when large quan- 

 tities of such materials are used. 



Of the starchy fillers that may be used, rice flour, wheat 

 flour and cornstarch give the best results, because of the 

 smallness of their starch grains. Cornstarch is the least 

 desirable. Starchy fillers must be thoroughly cooked be- 

 fore being added to the cream. If this is not done the 

 starch grains can readily be detected when the product is 

 eaten. This is undesirable in a high-grade product. 



Condensed milk is being used to a great extent in ice- 

 cream making, and with very satisfactory results. Some 

 large factories have their own condensing machinery, by 

 means of which they not only make their own filler, but 

 convert any surplus milk into a product that may be 



1 Vermont Bui. 155. 



