PREPARING THE MIX. FILLERS AND BINDERS 147 



stored until needed in their factory or disposed of through 

 other channels. Plain evaporated milk in bulk is the grade 

 of condensed milk commonly used for this purpose. 



Egg fillers usually are not used in low-grade ice cream 

 because they are expensive. In order that eggs may have 

 the desired effect upon the body of the ice cream, they 

 should be cooked. This is done by mixing the beaten eggs 

 with milk or cream, then cooking it, so that it forms a thin 

 custard. Such a custard, when added to thin cream and 

 frozen, does not increase in volume so much as does a 

 normal rich cream. 



Rennet is sometimes used in ice-cream making, but has 

 little or no effect unless the milk or cream be warm when the 

 rennet is added in order that curdling may take place. 

 Under these conditions the product shows a shghtly 

 smoother texture and firmer body. Rennet is seldom used 

 in commercial ice-cream making. 



Milk powder is used for ice cream both as filler, binder, 

 and batch. 



The chief functions of binders in ice cream are to bind 

 the materials into one homogeneous mass, and prevent 

 water crystals from forming after the ice cream has stood 

 a day or more. Ice cream containing a binder or filler 

 does not melt readily when served. 



One of the fillers most widely used for this purpose is 

 gelatin. This substance is prepared for use by dissolving 

 it in hot skim milk or water, and stirring quickly into the 

 cream. The manufacturer must carefully select the gelatin 

 in order to be sure that it is perfectly pure and sanitary. 

 According to Washburn^ the higher-priced gelatin is cheaper 

 in the end than the low-priced goods. He states that 

 three and a half to four pounds of high-grade gelatin, cost- 



1 Vermont Bui. 155. 



