DAIRY HUSBANDRY 
81 
(2) Use finely crushed ice and coarse salt (5:1). 
(3) When the mix is well chilled, turn the freezer as rapidly 
as possible to whip in air and to obtain a smooth consis¬ 
tency. When the ice cream has the consistency of thick 
gravy, the dasher should be removed, fresh salt and ice 
packed around and over the can, and set aside to harden. 
In two hours it will be ready to serve. 
Observations: Composition of mix. 
Materia] 
s used 
Fat 
Total solids 
Kind 
Weight 
Totals 
Method of preparing the mix: 
Pasteurizing temperature .Time. 
Homogenizing temperature.Pressure. 
Emulsifying temperature . 
Aging: 
Temperature.Time. 
Freezing: 
Temperature of mix . 
Temperature of brine . 
Time to freeze.. 
Over-run. 
Conclusions: 
Questions: Define what is meant by the terms “body” and “texture” 
of ice cream. How may each of these be obtained? 
(2) What is the purpose of producing sw r ell or over-run in ice cream? 
What factors affect the over-run? 
(3) Why is the speed of the ice cream freezer important? 
(4) Name 8 dairy products that are used in commercial ice cream 
mixes. 
References: Jud. pp. 216-235; St. pp. 511-546. 
