ICB CREAM 105 



Overrun. This refers to the excess of ice cream over 

 cream. An)'thing- that tends to incorporate and hold air 

 in cream conduces to a large overrun. Thus excessive 

 beating of the cream during freezing mixes a great deal 

 of air with it, and hence increases the overrun. A high 

 viscosity of the cream holds the air incorporated during 

 freezing. Fresh separator cream has a low viscosity, that 

 is, does not whip well, hence will not swell up so much 

 in freezing as cream that has been kept cold for twenty- 

 four hours. Pasteurized cream also has a low viscosity, 

 but this will improve by keeping the cream at a low tem- 

 perature a number of hours before freezing. 



With pasteurized cream and a speed of about eighty 

 revolutions per minute, there will be an overrun of from 

 twenty-five to thirty-three per cent. With unpasteurized 

 cream and a high speed of the freezer, the overrun may be 

 increased to fifty per cent. 



Large overruns are always. obtained at the expense of 

 quality. 



Marketing Ice Cream. Hardly any attempt has yet- 

 been made by cream producers living within driving dis- 

 tance of cities to convert their cream into ice cream 

 and sell this product direct to consumers. This is some- 

 what surprising, since the largest profits in the cream 

 business have hitherto been made by what may be called 

 the middleman, the tity ice cream manufacturer. 



It is a vital matter with producers to reach consumers 

 direct wherever this is possible, and thus save the mid- 

 dleman's profits. With those who retail milk and cream, 

 the marketing of ice cream would entail no extra expense. 



The essential thing in building up a good ice cream 

 trade is to make the best product possible. The market 

 is glutted with cheap, inferior ice cream, and the call 



