CHAPTER V 



ICE CREAM 



No milk product varies so much in quality as ice 

 cream. This is largely due to the fact that the 

 federal standard which requires that a vanilla mix- 

 ture contain 14 per cent of fat and a fruit or nut 

 mixture 12 per cent is not enforced. In many 

 states ice cream may be sold either very low or very 

 high both in fat and in milk solids not fat depend- 

 ing upon the amount the manufacturer wishes to 

 spend for materials. Many concerns make an ice 

 cream containing 8 to 10 per cent of fat and 

 30 to 35 per cent of total solids. 



The common milk products used in ice cream are 

 cream, whole milk, skimmed milk, whole or skimmed 

 condensed milk, whole or skimmed powdered milk and 

 butter. 



The Importance of Refrigeration. 



One of the most essential parts of an ice-cream 

 plant is its refrigerator. Because the demand for 

 ice cream fluctuates with weather conditions, manu- 

 facturers must carry a sufficient amount of raw 

 materials to meet any emergency. These raw prod- 

 ucts should be kept in a refrigerator at a uniform 

 temperature and as near freezing as possible — but 

 not frozen. Without such a refrigerator manufac- 

 turers either run short of raw materials and cannot 

 supply a sudden demand that would mean a large 

 increase in profits, or certain of the raw products 

 spoil before they are manufactured. Sour ice cream 



