40 A Handbook for Dairymen 



is more often due to faulty refrigeration of raw 

 materials than to anything else. 



Many ice-cream plants have a fruit storage room. 

 This is similar to the storage for raw-milk products 

 and in many cases is a small refrigerator partitioned 

 off from the larger one. Fruits should never be 

 allowed to freeze. 



Pasteurization of Milk Products. 



Some manufacturers pasteurize their milk prod- 

 ucts while others do not — there is no uniform 

 practice. It is a known fact that pasteurization 

 reduces the viscosity, so that after being pasteur- 

 ized the product must be held for some time to 

 regain its viscosity. As will be pointed out later, 

 the viscosity is very important in relation to swell. 

 Products should be pasteurized at as low a tempera- 

 ture as possible, not above 1415° F., to prevent a 

 cooked flavor. Any of the milk or cream pasteur- 

 izers may be used. 



Basic Recipes for Ice Cream. 



Here are two basic recipes which make ten gallons 

 of ice cream : 



No. 1. Without condensed milk. 

 40 lbs. cream. 4 oz. gelatine in 4 lbs. water. 



8 lbs. sugar. Flavoring. 



The percentage of fat in the cream governs the 

 percentage of fat in the ice cream. 



No. 2. With condensed milk. 

 30 lbs. cream. 4 oz. gelatine in 



10 lbs. condensed milk. 4 lbs. of water. 



7 lbs. sugar. Flavoring. 



Either whole or skimmed condensed milk may be 

 used. Plain condensed is preferable to sweetened 



