An ice cream laboratory guide
by H. B. Ellenberger W. W. Fisk
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About This Book
Excerpt from An Ice Cream Laboratory GuideThe manufacture of ice cream is based on certain scientific principles. It is the purpose of this labora tory manual to help the student to better understand the application of these principles. This manual, which is the result of several years' experience in teaching, is not intended as a textbook, but as a brief and concise outline of laboratory exercises. It will also serve as a suitable place for the student to record observations. The exercises have been prepared, so that each instructor may make selections and combina tions suitable for the equip...
Chapters (133)
- An Ice Cream Laboratory Guide
- LABORATORY EQUIPMENT
- EXERCISE NUMBER I
- INSPECTION AND STUDY OF ICE CREAM MACHINERY
- STANDARDIZATION
- EXERCISE NUMBER II STANDARDIZATION
- EXERCISE NUMBER III TESTING ICE CREAM FOR FAT
- EXERCISE NUMBER IV
- EFFECT OF THE SALT AND ICE MIXTURE ON TEMPERATURE
- CLASSIFICATION OF ICE CREAM
- THE USE OF STABILIZERS
- EXERCISE NUMBER V FREEZING PLAIN ICE CREAM
- EXERCISE NUMBER VI
- METHODS OF MEASURING SWELL
- HARDENING ICE CREAM
- EXERCISE NUMBER VII FREEZING FRUIT ICE CREAM— HARDENING IN SALT AND ICE
- EXERCISE NUMBER VIII NUT ICE CREAM
- EXERCISE NUMBER IX BISQUE ICE CREAM
- EXERCISE NUMBER X MAKING BRICKS AND FANCY MOULDED ICE CREAMS
- EXERCISE NUMBER XI CUSTARD ICE CREAM
- EXERCISE NUMBER XII PARFAIT OR FRENCH ICE CREAM
- EXERCISE NUMBER XIII PUDDINGS
- EXERCISE NUMBER XIV ICES
- EXERCISE NUMBER XV WATER SHERBETS
- EXERCISE NUMBER XVI MILK SHERBETS
- EXERCISE NUMBER XVII PUNCHES AND LACTO
- EXERCISE NUMBER XVIII MOUSSE
- EXERCISE NUMBER XIX
- STANDARDIZE MIX TO A GIVEN PERCENTAGE OF FAT
- SCORE CARD FOR ICE CREAM
- Discussion of Qualities of Ice Cream
- EXERCISE NUMBER XX JUDGING PLAIN ICE CREAM
- EXERCISE NUMBER XXI THE EFFECT OF FAT CONTENT ON ICE CREAM
- EXERCISE NUMBER XXII THE EFFECT OF DIFFERENT BINDERS ON ICE CREAM
- EXERCISE NUMBER XXIII THE EFFECT OF VARYING PERCENTAGES OF MILK SOLIDS NOT FAT ON ICE CREAM
- EXERCISE NUMBER XXIV FREEZE ICE CREAM FROM RAW, PASTEURIZED, EMULSIFIED AND HOMOGENIZED CREAM
- EXERCISE NUMBER XXV THE EFFECT OF AGING CREAM ON THE VISCOSITY AND SWELL
- EXERCISE NUMBER XXVI THE EFFECT OF THE TEMPERATURE OF THE MIX AS IT ENTERS THE FREEZER ON THE SWELL
- EXERCISE NUMBER XXVII EFFECT OF THE TIME OF FREEZING ON THE SWELL AND QUALITY OF ICE CREAM
- EXERCISE NUMBER XXVIII BACTERIAL COUNTS OF ICE CREAM
- EXERCISE NUMBER XXIX TESTING SAMPLES OF GELATIN
- EXERCISE NUMBER XXX TRIP TO COMMERCIAL PLANTS
- EXERCISE NUMBER XXXI STUDENTS’ RECEIPTS
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