46 A Handbook for Dairymen 



Certain combinations of these factors increase the 

 swell, while other combinations decrease it. 

 To obtain swell: 



1. Have viscous milk and cream. 



2. Age the milk and cream or mix. 



S. If pasteurized milk and cream are used, age 

 until viscous. 



4. The cream and milk or whole mix should be 

 homogenized or emulsified. 



5. Condensed milk in the mix aids in obtaining 

 swell. 



6. The mix should contain at least 30 per cent of 

 total solids. 



7. The dasher should run at the required speed. 



8. Mix should enter freezer as near 40° F. as 

 possible. 



9. There should be a sufficient supply of brine from 

 +6° F. to 4-10° F. 



10. The cream should be whipped for a moderate 

 time in the freezer. 



1 1. The mix should fill the freezer half full. 



12. It should require 12 to 20 minutes to freeze. 



13. The ice cream should not be below 27° F. when 

 drawn from the freezer. 



The converse of these conditions will cause a de- 

 crease in the amount of swell. 



If not enough swell is obtained in freezing, the 

 ice cream will be soggy and heavy, and if too much 

 swell is obtained the ice cream will be fluffy and 

 inclined to be grainy. A swell of 85 to 100 per 

 cent is satisfactory. 



Th£ Hardening Process. 



When drawn from the freezer the ice cream is 

 in a semi-fluid condition and must be frozen solid 

 or "hardened." This is accomplished by placing 

 the cans of ice cream in a cold room known as a 

 hardening room or by packing them in ice and salt 

 or placing them in a box of cold brine. The usual 



