42 A Handbook for Dairymen 



ing may be accomplished by supplying the machine 

 with the materials from a revolving coil or by an 

 agitator in the supply tank. When butter is used, 

 it should be cut into small pieces and then melted 

 in the milk or water. 



Directly from the emulsifier, the material must be 

 cooled as near 40° F. as possible, or the fat may 

 separate. 



The preparation of materials to be viscolized or 

 homogenized is the same as stated above. By means 

 of an adjusting screw, the pressure under which the 

 material passes through the machine can be regu- 

 lated. The pressure may vary from 2000 to 3000 

 pounds. The only objection to these machines is 

 that inferior products can be made to appear better 

 than they really are. This is especially true of but- 

 ter. Homogenizers may also be used on market or 

 fluid cream, causing it to appear much richer than 

 it really is. 



The next step in the preparation of the mix is 

 the adding of the correct amount of sugar. If an 

 ice-cream powder is used it must be thoroughly mixed 

 with the sugar. Gelatine is added to prevent the 

 separation of water crystals that cause ice cream 

 to be grainy or icy. There are several ways to 

 prepare the gelatine. The following method gives 

 good results : To eight quarts of cold water add one 

 pound of gelatine, or in that ratio, then mix the 

 gelatine and water and let it stand twenty or thirty 

 minutes. In this length of time the gelatine and 

 water mixture will be rather thick. It should then 

 be heated in a water bath to 165°-170° F. While 

 at this temperature it should be added slowly to the 

 mix which is being agitated. The whole mix or 

 each individual freezer can now be flavored. 



