CONTENTS 



XXI 



Pasteurized cream , 



Fillers . 

 ■ Texture 

 Smell .... 

 The constituents of ice cream 

 The cream 



Flavor . 



Fat-content 



Age 



Holding temperature 



Keeping cream sweet 



Acidity . 



Pasteurized cream 



Homogenized cream 



Condensed milk 

 The sugar 

 The fillers 



Starchy fillers 



Egg fillers 



Rennet fillers 

 The binders 



Gelatin . 



Gum tragacanth 



Ice cream powders 

 Types of freezers . 

 Vertical-batch-ice 

 Vertical-batch-brine 

 Horizontal-batch-brine 

 Horizontal-continuous-brine 

 The freezing process 

 Salt and ice . 

 Proportions of salt and ice 

 Duration 



Speed .... 

 Cream churning in the freezer 

 The freezing point 

 Transferring 

 Holding 



Re-hardening ice cream 

 Re-freezing ice cream 



