ICE CREAM MAKING 545 



3. Defects in flavor due to filler used : 



Condensed milk flavor 

 Starch flavor 

 Gum flavor 

 Gelatine flavor 



4. Defects in flavor due to other ingredients : 



Too sweet 



Lack of sweetness 



Coarse flavor due to flavoring material 



Stale fruit flavor 



Rancid nut flavor 



Moldy nut flavor 



II. Texture. 



DEFINITION OF A GOOD TEXTURE 



The cream must be firmly frozen and be smooth and velvety. 



DEFECTS IN TEXTURE 



Icy. This defect is most noticeable toward the bottom of the con- 

 tainer and may be due to improper packing or by holding too long ice 

 cream which was manufactured without filler. 



Coarse. This defect may be due to the use of too thin cream, or to 

 packing while too soft. 



Sticky. This is due to fillers such as gelatine, sweetened condensed 

 milk, glucose, etc. 



Buttery. This defect is due to the use of cream which has been par- 

 tially churned before freezing, or to cream which enters the freezer at 

 too high a temperature. It may also be due to operating the freezer 

 at too high speed or to some defect in the construction of the freezer. 



Too Soft. Due to improper packing after freezing. 



When judging cream containing nuts, fruits, etc., due allowance 

 should be given for the presence of such ingredients. 



III. Richness. 



Ice cream containing the amount of butter-fat required by the state 

 pure food law should be considered perfect in richness. 



The richness is determined by making chemical analysis for fat. 



IV. Appearance. 



Ice cream scoring perfect in appearance should be clean and neatly 

 put up, and in a clean container. 



Defects. — Cream of unclean appearance ; lack of parchment circle 



2n 



