ICE CREAM 75 



Rennet test 



Setting, hour 



temperature 



acidity. 



amount rennet or pepsin 



Curd cut, hour 



Steam turned on, hour 



Time taken to raise temperature to . . . degrees 



Whey drawn, hour 



temperature 



acidity 



condition of curd 



pounds of whey 



per cent of fat in whey 



MiUing, hour 



acidity 



Salted, hour 



amount 



kind 



Put to press, hour 



temperature 



condition of curd 



Time in press 



Number cheese made 



Pounds cheese made 



Temperature of curing room 



Humidity of curing room 



Remarks 



EXERCISE XVIII 



Ice Cream 



The principle of ice-cream making is the incorpora- 

 tion of air while freezing the cream. This is readily 

 accomplished by the use of the ordinary freezer, which 

 is so constructed that it retains the cold within the 

 outer wooden tub and imparts it to the cream 

 through the inner tin cylinder. 



