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An Ice Cream Laboratory Guide

An Ice Cream Laboratory Guide

by W. W. Fisk

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Language: English

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About this eBook

Author
Ellenberger, H. B. (Howard Bowman), 1882-1970
Title
An ice cream laboratory guide
Original Publication
New York: Orange Judd Company, 1917.
Credits
Charlene Taylor and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
Language
English
LoC Class
TX: Technology: Home economics
Subject
Ice cream, ices, etc.
Category
Text
Project Gutenberg
eBook-No. 77115
Release Date
October 23, 2025
Copyright
Public domain in the USA.

Contents

  1. 1.An Ice Cream Laboratory Guide
  2. 2.Untitled
  3. 3.Untitled
  4. 4.LABORATORY EQUIPMENT
  5. 5.EXERCISE NUMBER I — INSPECTION AND STUDY OF ICE CREAM MACHINERY — STANDARDIZATION
  6. 6.EXERCISE NUMBER II STANDARDIZATION
  7. 7.EXERCISE NUMBER III TESTING ICE CREAM FOR FAT
  8. 8.EXERCISE NUMBER IV — EFFECT OF THE SALT AND ICE MIXTURE ON TEMPERATURE — CLASSIFICATION OF ICE CREAM — THE USE OF STABILIZERS
  9. 9.EXERCISE NUMBER V FREEZING PLAIN ICE CREAM
  10. 10.EXERCISE NUMBER VI — METHODS OF MEASURING SWELL — HARDENING ICE CREAM
  11. 11.EXERCISE NUMBER VII FREEZING FRUIT ICE CREAM— HARDENING IN SALT AND ICE
  12. 12.EXERCISE NUMBER VIII NUT ICE CREAM
  13. 13.EXERCISE NUMBER IX BISQUE ICE CREAM
  14. 14.EXERCISE NUMBER X MAKING BRICKS AND FANCY MOULDED ICE CREAMS
  15. 15.EXERCISE NUMBER XI CUSTARD ICE CREAM
  16. 16.EXERCISE NUMBER XII PARFAIT OR FRENCH ICE CREAM
  17. 17.EXERCISE NUMBER XIII PUDDINGS
  18. 18.EXERCISE NUMBER XIV ICES
  19. 19.EXERCISE NUMBER XV WATER SHERBETS
  20. 20.EXERCISE NUMBER XVI MILK SHERBETS
  21. 21.EXERCISE NUMBER XVII PUNCHES AND LACTO
  22. 22.EXERCISE NUMBER XVIII MOUSSE
  23. 23.EXERCISE NUMBER XIX — STANDARDIZE MIX TO A GIVEN PERCENTAGE OF FAT — SCORE CARD FOR ICE CREAM — Discussion of Qualities of Ice Cream
  24. 24.EXERCISE NUMBER XX JUDGING PLAIN ICE CREAM
  25. 25.EXERCISE NUMBER XXI THE EFFECT OF FAT CONTENT ON ICE CREAM
  26. 26.EXERCISE NUMBER XXII THE EFFECT OF DIFFERENT BINDERS ON ICE CREAM
  27. 27.EXERCISE NUMBER XXIII THE EFFECT OF VARYING PERCENTAGES OF MILK SOLIDS NOT FAT ON ICE CREAM
  28. 28.EXERCISE NUMBER XXIV FREEZE ICE CREAM FROM RAW, PASTEURIZED, EMULSIFIED AND HOMOGENIZED CREAM
  29. 29.EXERCISE NUMBER XXV THE EFFECT OF AGING CREAM ON THE VISCOSITY AND SWELL
  30. 30.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
  31. 31.EXERCISE NUMBER XXIX TESTING SAMPLES OF GELATIN
  32. 32.EXERCISE NUMBER XXX TRIP TO COMMERCIAL PLANTS
  33. 33.EXERCISE NUMBER XXXI STUDENTS’ RECEIPTS
  34. 34.Untitled

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