Factors which influence the yield and consistency of ice cream

dc.contributor.author Mortensen, M.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T19:38:53.000
dc.date.accessioned 2020-06-30T00:55:44Z
dc.date.available 2020-06-30T00:55:44Z
dc.date.embargo 2017-08-10
dc.date.issued 2017-08-10
dc.description.abstract <p>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.</p> <p>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.</p>
dc.identifier archive/lib.dr.iastate.edu/bulletin/vol15/iss180/1/
dc.identifier.articleid 1450
dc.identifier.contextkey 10579506
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletin/vol15/iss180/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/11496
dc.source.bitstream archive/lib.dr.iastate.edu/bulletin/vol15/iss180/1/S542_Io9b_no180.pdf|||Fri Jan 14 17:46:49 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title Factors which influence the yield and consistency of ice cream
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 1f7f7aa7-a1c4-4cd6-86c7-6617260f552d
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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