The pasteurization, aging and homogenization of the cream used, the temperature of the circulating brine and the amount of the mix in the freezer all have an influence upon the yield and texture of ice cream. In some instances that influence is marked and has much to do with successful results in ice cream manufacture.

Just what influence these various factors exert was determined in a series of tests made by the author at the Iowa Agricultural Experiment station. The results of these tests are presented in this bulletin for the information of ice cream manufacturers. The bulletin also presents a comparison of the results obtained in figuring the daily ice cream yield by weight and by volume as well as the influence of holding ice cream on uniformity in fat content. There is also a discussion of some of the cost items in ice cream manufacture, such as salt and ice.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.