44 



A Handbook for Dairijmoi 



View of hardening room at the Turner Centre System, Somer- 

 ville, Mass. It is very important that the temperature be kept 

 even if quality is to be maintained. 



the flaA'ors and increases tlie viscosity. It is usually 

 done in large, insulated brine circulating coil tanks, 

 equipjied with recording thermometers. The one 

 great danger of ageing is that the mix is likely 

 to sour. Souring is determined entirely bv tempera- 

 ture. If the mix sours, it is practically a loss. It 

 may be neutralized Init it ne\'er makes a product of 

 as high a grade. If cream is aged and sours while age- 

 ing, it can be churned into butter, providing it has 

 not been homogenized. For this reason many man- 

 ufacturers prefer to age the cream ratlier than the 

 whole mix. 



The temperature at wlu'ch the mix enters the 

 freezer is an important factor in relation to both 

 quality and swell. The mix should enter the freezer 

 as near 40° F. as possible. This helps to eliminate 

 the danger of churning and of ])roducing an ice 

 cream of greasy texture. 



