CHAPTER XXI. 



SCORING ICE CREAM. 



Proposed Score Cards. — There are two or more score 

 cards being used tentatively in judging ice cream. One 

 of them is as follows : ^ 



Flavor 45 



Body 20 



Texture 20 



Permanency 10 



Package S 



Total 100 



Flavor. To be that of clean, sweet cream sweetened to 

 taste with cane sugar; the score to be cut for any flavor 

 of sour cream and cut severely for any dirty flavor, and 

 but little if too sweet or not sweet enough, or if the added 

 flavor is too high or too low, for these are largely regulated 

 by trade demands. 



Body. To be firm, mellow and slightly elastic under 

 pressure of the finger at a temperature of 18° F., or less. 

 It must not be rubbery or too weak. 



Texture. To be smooth, creamy and free from coarse 

 water crystals; the score to be cut moderately if too coarse, 

 and severely if inclined to be sticky or doughy. 



Permanency. To have a reasonable standing-up power 



on an ordinarily cool dish, and to offer some resistance in 



the mouth, instead of melting and disappearing as liquid 



almost immediately upon being tasted. 



1 Vermotit Bid. 155. 

 182 



