154 DAIRY TECHNOLOGY 



A prolonged freezing period may be due to (i) insuffi- 

 cient salt, (2) coarse ice, and (3) warm mix. The result 

 may be a greasy ice cream, perhaps containing granules 

 of butter; this latter is very objectionable to the con- 

 sumer. 



Rapid freezing of the cream is due chiefly to an excess 

 of salt, or to very finely crushed ice, well packed around 

 the can. 



The result of too rapid freezing is a coarse, granular 

 texture, the ice cream frequently containing small crys- 

 tals of clear ice. 



When cream is put into the freezer at a temperature 

 of 40° F., or less, the proper texture and swell will be 

 secured by allowing 10 to 14 minutes for the freezing proc- 

 ess. If the cream is 15*^ to 20° F. warmer than this, an 

 additional five minutes should be allowed for the freezing. 

 When cream, at 60° F., is frozen in eight minutes, it passes 

 through the whipping stage so quickly that insufficient 

 swell will be obtained, and the texture is likely to be coarse 

 and granular. 



Freezing Point. — The freezing point of ice cream, 

 as commonly made commercially, is not a very variable 

 factor; but when fruit ice cream and the various ices are 

 made, the addition of the fruit and the extra sugar re- 

 quired lowers the freezing point. The freezing point of 

 sherbets, water ices etc., is 5° to 8° lower than that of 

 ice cream. A little colder freezing mixture and a lower 

 storing temperature are necessary for these products. 



The freezing point of the cream is not affected, mate- 

 rially, by the fat content, nor by the presence of Jillers or 

 binders; but all of these make the cream appear more firm 

 at a given temperature than cream in which these things 

 are lacking. 



