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TO AVOID FINES return on or before date due.
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DATE DUE DATE DUE DATE DUE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5/08 KzlProleccaPresICIRCIDateDmJndd

"ad

- zlrf‘A-T‘

.uflacmu‘r

The Influence of the Source of Fat and Serum Solids

on the Overrun and V,*v.w.l:'ttg,r of Ice Cream

The Influence of the Source of Fat an Serum Solids

on the Overrun and wuality of Ice Cream

Respectfully submitted to the Faculty of the kichigan
State College in partial fulfillment of the reiuire-

ments for the degree of Lester of Science.

by
7-

Jewell M. Jense
—

1950

 

T"*IETSIS

nCKlJO JLEDGLLLNDS

The writer desires to erreSS his sincere agprecietion to E. L.

Anthony, Professor of Dairy Hquenury, to P. 8. Lucas, Associate

Professor of Dairy Linufactures, and to G. halcolm Trout, Assistant
Professor of Dairy manufactures, for their kindly guidance and help
in cerryin; out this work and for their criticisms in all stages of

the preparation of this manuscript.

10025.1

 

IN

"1"

£le

£1le or CCI‘IT'EJLTS

DUCTION

ELVIEJ OE LITJJATURE

A

B

C

Discussion of Use of Butter in Ice Cream

1. Effect on overrun

2. Effect of m. S. N; F.

5. Effect on quality

Discussion of Source of Serum Solids

Discussion of Effect of Aging

W 41114151311;- ‘ La‘ORK

A

('2

Object of EXperiment

Plan of EXperimenteI Uork

frocedure

1. thhods

a.
t.
c.
d.
8.
f.
8.

h.

1.

Calculated composition of experimental mixes
Analysis of materials used in experimental mixes
Composition of mixes

Preparation of mixes

Aging'process

Freezing process

Judging the quality of the sample

KBIting pr0perties

The effect of the source of fat on fat clumping

2. Description of tests made and observed

page

11

12

13

14

15

18

19

20

21

21

21

21

 

r‘.

3. Analysis of mixes used in experiment

-"'f“;"'{T""“ 17 7'1 rywrjv' mc‘
Diuuvu-JIOLI J.‘ “Luau Ln)

A Effect of Source of’Butterfat
1. Overrun
2. quality
5. Xeltiné resistance
4. Fat clumping
5. Influence of aging 48 hours
a. Overrun
b . $113.1 ity
c. Enlting resistance
6. Viscosity
7. Surface tension
B Effect of Source of Serum Solids
1. Overrun
2. quality
5. Eblting resistance
COKCLUSIOHS
BIBLIOGRAPHY
APEZKDIX
A Tables
1. Overrun tests
2. Enlting tests
B Photographs

1. Air cells from melted ice cream

2. Photomicrographs of mixes

42

47

49
54
57
60

61

62

68
71
75

77

77
97

103
106

[I‘llllVlfll‘rl

 

 

INTRODUCTION

‘Ice cream.ie s manufactured article made largely from milk prod-
ucts.' The manufacturer is not particularly limdted in his choice of
ingredients providing the products are clean and wholesome. He may
select, therefore, the ingredients that can be purchased at least ex-
pense.

Aside from the economdc consideration the manufacturer must keep
in.mind also the important item of quality. It is on this point that
good will and permanent relations are best attained with the public.
Though it is doubtful that the public in general can accurately Judge
and discrimdnate on-the'besis of quality it would not be wise to attempt
building a business on such.s suppositionu

When.considering e problem dealing with reconstitution of materials,
it is well to be reminded that the invention of the homogenizer has been
responsible fer practices leading to such choice, and while the work
presented here is not intended as s problem.of homogenizing, this phase
is intimately related to work of this sort. The homogenizer made avail-
able to the industry butter and skim milk products as new sources of
material fromuwhich-tc build s mix. Accordingly it is extensively used

for Just this purpose.

REVIEW OF LITERATURE

Recently there have been a number of investigations conducted on
the use of butter in ice cream. Dahle (1) made a comparison of ice
cream prepared from frozen cream, butter, and butter oil. His conclu-
sions were that, provided the cream was of high quality, the ice cream
from the various products were identical, but if the cream was fair to
poor in quality better results were secured by storing it as sweet cream
butter. He also stated that "Ice cream of best quality is prepared from
fresh cream of highest quality although good results can be secured with
butter of high quality". .

Wright (2) observed that substitution of butter for cream in part,
or wholly, noticeably retarded the final whip. Wright further observed
that a 14 per cent fat ice cream mix, deriving all its fat from butter,
could not be homogenized without feathering.

Clutter (3) studied some of the factors that influence overrun and
quality of ice cream. He observed that when butter is used in place of
cream in the mix a normal yield was not obtained. A greater viscosity
was noted and the fat globules were found to be distributed in uniformly
larger clusters.

In a series of this experiment skim-milk powder and water was used
instead of whole milk and the percentage of solids-not-fat was increased.
'i'his resulted in a greater yield, which suggested that percentage of milk-
solids-not fat has a marked effect upon yield. The fat being in an un-
protected state was given as the reason for the peculiar behavior of the

butter mixes.

Caulfield and martin (4) substituted butter for sweet cream in ice
cream.mixes and also report a destruction of whipping preperties. These
investigators were of the opinion that the churning process and not the
treatment the cream receives prior to churning is largely responsible.

The influence of the use of butter on the freezing properties of
ice cream mix.was studied‘by Whitaker (5) who reports a decrease in
freezing quality when butter is used that was churned from.the same lot
of cream as was used in the check lot. He ascribes this as probably due
to loss in lecithin during the churning process, believing that lecithin
improves whipping quality.

Contrary to the results of wright (2), Clutter (3), Whitaker (5),
and Caulfield and martin (4) in regard to the influence of butter on
overrun, Honing and Dlhlberg (a), while studying the effect of certain
salts on the physical preperties of ice cream mdxes observed that when
mixes were prepared using either unsalted butter, skimmilk powder, and
water, or unsalted butter, skimmilk powder, skimmilk and enough water
to mix.and dissolve the gelatin and salts, the mixes were unusually vis-
cous, bum whipped very easily.

In all the investigations where viscosity studies were made there
was a general agreement that mixes made with butter as the fat source
were high in this property.

In.an attempt to disclose the reason why mixes made with butter as
the fat source did not yield as good whipping prOperties as sweet cream
mixes Whitaker (5) suggests the loss of lecithin.due to the churning
process as being the responsible factor. Contrary to this theory is the

work of Caulfield and Martin (7) who found the lecithin from soybeans a

deterrent to overrun in.an ice cream mix. Button (8) likewise found
that egg yolk lecithin deterred overrun. Button (8) further found that
the increased whipping ability and greater stability in the freezer of
mixes containing egg yolks were produced by the egg protein. 3

Fat is generally accepted as an overrun deterrent. Gregory and
We (9) state that ”although the milk fat content of an ice cream
mix is of great importance as affecting other qualities and preperties
of ice cream.it has no beneficial influence in obtaining overrun. A
high overrun can be obtained from.mix.without fat, but in order to pro-
duce a product that is of good quality and smooth to the taste, a fair
amount of milk fat must be used". ‘Williams (10) says "Overrun in ice
cream.making is not increased by the fat. It is often thought that
since fat increases the viscosity of a mix, it should also result in
producing a higher overrun; but the fact is that the fat is an.overrun
deterrent". Lucas and.Mbok (20) observed that each two per cent increase
in fat decreased overrun approximately 10 per cent.

Sommer and Horrall (21) explain.the whipping ability of ice cream
mdx'by saying that ”as more and more air is whipped into a fixed quantity
of mix the distance between.the air cells becomes thinner and thinner.
Finally a point is reached where the walls consisting of partially frozen
ice cream.mix'become so thinywith.the addition of more air that some of
them'break and no additional air can'be incorporated". The condition in
which the fat is present is explained by these investigators as being an
important factor in relation to the strength of the air cells fermed.

Ehey state that the presence of fat weakens the cell walls because milk

serum does not adhere to fat with a force equal to the cohesion of the
serum. When the fat is in large globules or clusters of globules the
strength of the walls is correspondingly lowered, because of the lessened
amount of serum in the cross section of the walls where these fat masses
are present.

of the plasnm solids of the mix are responsible for whipping pr0perties.
liojonnier and Troy (11) state that "a mix high in milk solids not fat
and comparatively low in fat takes on overrun lunch sore readily than in
the reverse case. Of great mortance in their influence upon overrun
are the preportions of the various constituents that make up the total
solids".

The interrelationship of the combined effects of fat and serum solids
on fat clumping has been studied. Dean (12) explains this phenomenon as
being due to an interfacial tension effect.

"Fat and water interfaces give rise to relatively high interfacial
tensions and since the magnitude of this free energy can be diminished
by a decrease in surface area, and a decrease in surface area can be
brought about by coalescence of the fat globules into larger units, the
globules must exhibit some tendency to thus come together and units.
Indeed, in pure water the globules would undoubtedly follow this proced-
ure until ultimately a layer of fat and a layer of water would be formed
presenting the smallest interface possible. In milk, however, there are
opposing forces which act to neutralize the interglobule attraction.

The free energy represented by the fat globulee-water interface may be

reduced in another way from that represented by reduction of surface

area, namely, by adsorption of surface tension active substances present
in the water, or in.case of milk, in the plasma. Colloids as a class are
capable of lowering energy at surfaces and in milk enough evidence is at
hand to prove practically that adsorption of the colloids takes place to
a considerable extent. By mathematical means Troy and Sharp have arrived
at a thickness of 19 mun for the adsorbed layer, although they consider
this figure somewhat high. In.any case adsorption occurs and free energy
is decreased, although evidently not entirely done away with since the
fat globules in normal milk tend to aggregate into clumps due to a slight
attraction remaining. However, no coalescence takes place, either be-
cause the tendency has been so greatly overcome that it is insufficient
to do more than attract the globules together, or because the adsorbed
layer prevents an intimate contact of the globules. The latter idea is
more logical.”

Dean (12) found that the clumping of small fat globules in homoge-
nized mixtures of normal mdlk and cream to be greatly stimulated by inp
creases in the pressure used in homogenization. The ratio of the amount
of plasma solids to the amount of fat in the mixtures processed was a
limiting factor in the fat clumping phenomenon. There was a critical
ratio above which no clumping was obtained, but below which clumping
was pronounced. Due to many factors which are difficult to control, it
was not possible to establish a definite value fer the critical ratio,
since the mechanics of the homogeniser, individuality in the physical
preperties of different samples, the fat concentration.of the mixtures

and other undefined factors influence the value.

Dean (12) found the critical ratio to be between .6 and .85- for
mixtures compounded from raw products warmed to 58° 0 (100° F) and a
fat concentration from eight to 18 per cent.

While working with ice cream mixes Dahle (13) found that clumping
occurred in mixes having a serum solids to fat ratio (183) of 1.25.

The effect of butter on clumping, viscosity, and overrun is pre-

sented by Dahle (13) in the following table.

Source of fat eliming Viscosity Minutes to
in mix noted in centipoises reach 100 per
cent overrun
Butter Very prominent 276.4 12.59
Cream ' Very evident to 121.4 10.79
prominent

The mixes used in this trial contained 12 per cent fat and 10 per
cent serum solids, a ratio of serum solids to fat of (gt-g) or .83.

In view of the fact that the fat and serum solids ratio has been
found to influence the physical preperties of the mix the following
table has been constructed to compare the ratio of some of the experi-
mental mixes employed by various investigators who used butter as a

source of fat in raking up their mixes:

Table showing fat to s.s. ratio of mixes reported using butter as a

”“10. of fat e

Experiment Per cent Fat Per cent 8 S. Eatio (in!)
Clutter (3)1 Table IV 14.0 7.3 .62

v 2 a v 15.2 6.2 .41
Caulfield a lhrtin (4) 12.0 10.0 .83
Whitaker (5) 10.0 10.0 1.00
Dahle (1:5) 12.0 10.0 .83

Dahlberg s Hening ((6) 12.0 10.0 .33

m of m on Quality There have been only a few investigations
conducted on the use of butter as affecting quality. Dahle (1) made a
comparison of ice creams prepared from frozen cream, butter, and butter
oil. His conclusions were that, providing the cream was of high quality,
the ice creams from the various products were identical, but if the cream
was fair to poor in quality better results were secured. by storingi it as
sweet cream butter.

m 25. m 29.13.52 - Williams (14) states that ”the quantity and '
quality or milk solids not fat used in the mnufacture of medium grade
ice cream are major factors determining its outstanding physical proper-
ties. Textural preperties of ice cream are affected to a very large ex-
tent by tho character of milk solids not fat, which in turn my be related
to the source or form of milk solids not fat used. Quality of ice cream
varies according to different forms of dried milk of the same type and

that the heat treatment employed in the preparation of dried skim milk is

a factor that is fundamentally beneficial. The data from these investi-
gations show conclusively ice cream made from spray dried skim milk which
had been ferewarmed to 181° F for 30 minutes prior to drying was decided-
1y preferable to ice cream made from unsweetened condensed skim milk.

Tracy (15) made a comparison'between the ice cream mixes which con!
tained superheated and plain condensed milk. He found that the super-
heated condensed milk increased the viscosity and also increased the
overrun.

Bening (16) found that high heat treated skim milk, or skim milk
with skim milk powder added, whipped to a higher overrun than condensed
skim milk which had only been heated to a temperature of 145 - 150° 1'.
m of 3:133 When a mix is aged an improvement in whipping prOperty
and texture is usually observed. Sommer (17) states that aging is bene-
ficial, through some physical prOperty that cannot be explained by either
viscosity or surface tension, but is probably due to hydration of colloids.

Honing (16) while working'with experimental mixes where fat was ex»-
cluded, found that aging improved the whipping pr0perties of skim milk
and skim milk powder serum solids mixes without gelatin, but no marked
improvement which could be attributed to aging occurred in the solids
mixes made from commercially condensed skim milk and the serum solids
from.fresh.whole milk which was condensed and separated in the laboratory.

Honing believes this difference between whipping pr0perties of the
fresh and aged skim milk plus skim milk powder serum solids mixes might
be accounted for by the fact that the powder does not become thoroughly
dissolved immediately and, as the mixture ages, some water adsorption

takes place.

10

Honing (16) observed no difference in the body and texture of ice
cream frozen from the fresh and aged mixes under factory conditions.

The value of aging is discounted by some investigators. Dahle and
Keith (18) noted that four hours of aging produced the desired overrun
in practically the same time on the average as did 24 hours of aging.

The body and texture of the ice cream from these mixes were found to be
the same.

Olson (19) reports that mix which must be aged to secure the desired
swell is a slow mix to whip even when aged. He states that a preperly
balanced mix does not need more aging than is required to cool the fat

globule s .

11

PURPOSE OF EICPERIIEI‘H'

The work herein reported was done with the purpose of studying the
effect on overrun and quality of ice cream secured by substituting butter
for varying amounts of cream as the fat source and substituting skim milk
powder for varying amounts of plain condensed skim as the source of serum
solids.

The specific object of this experiment consisted in,

1. Determination of the effect on the whipping preperties of the
1'0. cream mix of substituting unsalted butter for sweet cream
as the source of fat.

2. Determination of the influence of the source of fat on the
quality of the resulting ice cream.

3. Study of the effect of aging the mixes of the butter series
48 hours as compared with 24 hours to determine the influence
on whipping prOperties and quality.

4. Study of the influence on quality and overrun of using skim
milk powder in place of plain condensed skim as a source of

serum solids in ice cream mixes.

12

PLAN OF HEBREW

The Mixes

Part Ie

Seven mixes in each series were used in conducting the experiment
herein reported. All the mixes were made so as to contain the same per-
centage of ingredients except the amount of butter and cream that was
used to mks a 10 per cent mix. This variation was effected by the re-

‘ placement of cream by butter. The mixes were made from these ingredients

in the following amounts.

Butter Cream
m: No. I 1000/;
" ' II 5% 9575
.‘. " in 1075 907-5
" '3 iv 20% 8053
i. e v 50% 50%
'3 .‘. v1 80% 20%
a " v11 10073

Part 11.
Six mixes in each series were used in conducting this phase of the
‘ experiment. All the 1111st were made so as to contain the same percentage
of ingredients except the amunts of skim condensed and skimilk powder
that was used to build up the solids to 10.5 per cent. The milk products
from which the fat was derived 'were held to a constant source by stand...

ardisation.

13

Skim condensed and skimmilk powder were added to bring up the serum

solids to 10.5 per cent. The followirg percentages of each were used.

Mix No. I 100% condensed 0 skim powder
" " II 80% " 20 , a
5 9 111 60% n 40 v n
i * Iv 40% . 6O . "
" . V’ 20% " 80 s n
a a v1 0 a 100 n a
Table 1.

Calculated Composition of Experimental Eflxes (Part 1.).

Mix Ho. Per cent Fat Per cent M.S.N.F. Per cent T.S.
1. 10.00 10.49 35.04
11. 10.00 10.48 35.03
111. 9.99 10.48 35.03
1v. 9.97 10.48 35.01
v. 10.00 10.47 35.02
v1. 9.99 10.45 35.00
v11. 10.00 10.44 35.00

14

Table II.

Analysis of materials used in EXperimental Mixes

materials Per cent Per cent Per cent
Fat M.S.N.F. Total Solids
Sweet Cream 56.0 5.72 41.72
Butter 84.0 1.00 85.00
Whole Milk 3.5 8.685 12.185
Skim Milk 9.00 9.00
Slimmilk Powder 1.3 96.7 98.00
Sugar 95.00
Gelatin 90.00

The amounts of each ingredient used were found to be those shown

in Table IIIe

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Tab 19 IVe

Calculated Composition of Experimental Mixes

Mix No. Per cent Fat Per cent 1.1.8.113.
1. 10.005 10.49
11. 10.01 10.5
111. 10.01 10.5
1v. 10.01 10.5
'9‘. 10.01 10.5
VI. 10.01 10.5
Table Ye

Analysis of Materials Used in Mixes

Materials Per cent Fat Per cent M.S.N.F.

Sweet Cream. 36.0 5.76
Whole Milk 5.5 8.60
Condensed Skim, 27.00
Skimilk Powder 98.00
Gelatin I
Sugar

The amount of each ingredient necessary to give the desired comp

position.was found to be those shown in Table VI.

(Part II).

(Part 11).

Per cent
Total Solids

54.99
35.01
35.01
35.01
55.01

$5.01

Per cent
Total Solids

41.76
12.10
27.00
98.00
90.00

95.00

17

 

 

 

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8.2 8.2 8.2 8.2 8.2 3.2 an:
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m m 8 [mm NF H $2330.55

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18

PREPARATION OF MIXES

Part I.

The butter used was manufactured from.sweet, pasteurized cream and
was controlled to a moisture content of 14 per cent. The cream used was
standardized to 56 per cent, was sweet and freshly pasteurized. The
skimmilk.powder was fresh and was checked by the Mbjonnier method from
time to time to determine the average test.

The ingredients were carefully weighed on scales sensitive to 0.05
of a pound. The sugar, gelatin, and skimmilk powder were all carefully
weighed, and then thoroughly mixed before being added to the cream, milk,
and butter.

The creamy milk, and'butter mixtures after being carefully weighed,
were heated to 90 - 100° F. in ten gallon cans. ifter the butter had
completely melted, the sugar,-gelatin, and skimmilk powder mixture was
added and stirred into the mixture. The cans were placed in a vat and
the water heated by direct steam. A stirring rod was used to agitate
the mixes while heating to the pasteurization temperature.

An accurate thermometer was used to check the temperature of each
can. The mixes were heated to 145 - 150° F. and held at this temperature
fer 30 minutes. After pasteurization the mixes were taken.direct1y to
the creamery and homogenized at a pressure of 2500 pounds at a tempera-
ture of 140 - 145° F. As the mdxes came from the homogenizer they were

immediately cooled to 45 - 50° F. over a small surface cooler. A special

19

apparatus was constructed by which the entire contents of each can was
emptied into the homogenizer. The homogenizer was completely drained.
after each mix had passed through. Samples of the mix were taken at
this time for analysis and the mixes were placed in the refrigerator
at 35 - 40° 1'. until the aging period was completed.

Aging Six series of Part I were aged 24 hours before freezing and
another six series were aged for 48 hours. The temperature of aging

was fairly uniform at 35 - 40° F.
Part IIe

The mixes in this part of the experiment were made from cream,
whole milk, and sugar, with varying amounts of skim milk powder and
skim condensed to furnish the same amunt of serum solids. The cream
used was standardized to 56 per cent fat, and the milk used, to 3.5
per cent fat. Equal quantities of cream, milk, and sugar were used
in each mix. Since the skim milk powder and skim condensed varied in
wants of each used, the difference in weight was supplied by water.

The skimilk powder used was made by the spray process and was of
high quality. The condensed skim milk used was made by a local dairy
and was'fresh. The history of the treatment received by the skim milk
powder is not known, but the condensed skim milk was made from fresh
skim milk that had been preheated to 140° 8., and held for 30 minutes.
It was condensed at 155° F. in a vacuum until it had reached a concen-
tration of 32 per cent serum solids. The serum solids content was

standardized to 2? per cent at which it was calculated for the mixes.

20

These mixes were handled in the same manner throughout the menu,
featuring process as the mixes in Part I. The mixes were aged for a
period of 24 hours before freezing.

Pressing Process The mixes were handled in a manner similar\tc the
methods employed in commercial practice. The freezer was cooled to
freezing temperature by allowing the brine to circulate through the
Jacket. The mix was poured into the freezer and was frozen to the preper
consistency as determined by the eye and a "Draw-rite? attachment. .Lt
this point the brine was entirely shut off while the mix was permitted
to whip to its maximum_swell. no effort was made to keep the brine tem-
perature constant for different series, but the brine was kept at prac-
tically the same temperature throughout the freezing of each series.

The brine valve was kept completely Open during the freezing period and
no attempt was made to measure the flow.

A United States fifty quart batch.brine freezer was used. Forty
pounds of mix was used from.each.batch and all were of the same tempera-
ture when poured into the freezer. Overrun tests were made with a
Mbjonnier tester at minute intervals, beginning at the second minute of
the freezing process. When the overrun reached ninety per cent two quart
samples were drawn for scoring and melting tests. The mixes were allowed
Ito whip until the maximum overrun was reached after which it was drawn.
The freezer was flushed with cold water ani allowed to drain before the
next Operation.was begun. This method of procedure was followed for each

series of mixes.

21

“'9

Judging 123 quality As the quality of the commodity is the greatest
governing factor in determining its desirability, it was considered im-
portant to study the influence of the source of material on the body
and texture of the ice cream made from these mixes. The samples for
this purpose were taken at the same degree of overrun in order that this
factor should not have an influence on the consistency. Each batch was
scored for body and texture. The samples were Judged by two judges and
the results arranged according to the degree of the defects exhibited.
Melting Properties The melting pr0perties are particularly related to
the body and texture of the ice cream. For the purpose of studying the
melting preperties bricks of ice cream from each series were melted on
s. screen in a room at constant temperature. The melted portions were
weighed at regular intervals. The halting preperties were further stud-
ied by observing the air cells formed on a card board base. From this
study it was possible to secure an accurate idea of the effect of the
source of materials on the properties of the mix, and especially on the

relative strength of the film surrounding the air cells.

The Effect 25 Source 2}: Fat 2:; Pat SLIM ln microscopic studies

 

 

ads of mixes with butter as a source of fat, fat clumping has been
found. Photomicrographic pictures were made of slides prepared from a
10 per cent dilution of the mix in water.

Description .93. 3.9.9.131 E919. and Observed A check was made on the follow-
ing for each series of trials and results were systematically recorded.
2122'; E2. The cream used was starfiardized to 36 per cent fat and

tested by the Babcock method to check the accuracy of the standardization.

22

Pasteurization The temperature during pasteurization was observed by

 

mans of a dairy thermometer graduated to read to two degrees Farenheit.
Each thermometer was tested for accuracy against one known to be accurate.
Regular observations of the thermometers enabled accurate control of the
temperature during the process of heating, holding, and cooling.
Yiecolizaticn Each mix was poured into a separate receiving tank immed-
iately after the holding period was completed. The temperature was per-
mitted to fall to 145° F. at which the mix was viscolized with a pressure
of 2500 pounds. The mix was cooled immediately and removed to the re-
frigerator.

Tegerature and. 2333. _o_f_ £13 The temperature of aging was noted by
means of a thermometer suspended in one can of the mix. The temperature
of the refrigerator. was observed to range from 35 - 40° F. One-half of
the series of Part I were aged in this room for 24 hours and the other
six series were aged 48 hours. The six series of Part II were all aged
24 hours before freezing.

Butterfat 2.“; M Solids 2933 After the mixes were assembled and the
processing was complete they were tested by the MoJonnier method for
butterfat and total solids content. The procedure used was followed in
detail as outlined by the manufacturers of the Mojonnier machine.
Overrun It was especially desirable in this experiment to determine

the rate of overrun as well as the maximum swell obtainable. For this
purpose a liojonnier Overrun Tester was used, and beginning with the sec-
om minute of freezing, the overrun was recorded at minute intervals un-

til the cream was drawn from the freezer.

23

The Modonnier test is based on the difference in weight between
equal volumes of ice cream mix and the frozen product. The overrun cups
were adjusted and determinations made for each mix according to direc-
tion; given by liojonnier and Troy (Technical Control of Dairy Products)
1922, 464.

Scorig 113 £93. 9533.9. Samples for scoring were taken from the freezer
at approximately 90 per cent overrun and immediately taken to the hard-
ening room where they were left for two weeks and then scored. The sam-
ples were scored for body and texture. No attempt was made to score

for flavor, as this would vary with the quality of butter used. In
scoring the samples twenty-five points were allowed for body and tex—O
ture. The scoring in all cases was done by Professor Lucas of the Dairy
Department and the writer.

Melting 23331 The method followed was similar to those used previously
at this station. A large screen about three feet wide by eight feet long
was made, and placed in a room in which the heat was controlled to 88°F.
All outdoor air currents were excluded. In order to measure the melting,
tared pans were placed underneath the screen to catch the drip from each
brick. The screen used was large enough to accommodate all the samples
from one series. .

The bricks of ice cream were left in the hardening room for at least
e. week. In conducting the melting test the sample bricks were removed to
the melting room where they were hurriedly stripped of the carton, except

for one side which was used as a base, after which the bricks were quickly

24

weighed and placed in order on the screen. The drip was caught in the
tared pans and was weighed at definite intervals. This test gave very
significant results.
Photographic 193.15.. The photographic work was done by the college pho-
tographer. . Photographs were made of the base upon which the bricks were
melted as it was thought of interest to show the variation in the way
the air cells retained their shape under adverse conditions. The size
of the air cells left on this base after melting gave a good indication
of strength of the emulsion undo from the various mixes.

Photomicrographs were made of the various mixes of one series of
Part I. The slides were prepared by diluting one cubic centimeter of
mix in nine cubic centimeters of water and transferring one drOp to a
glass slide. A thin cover glass was carefully placed over this drap,
care being used to not inclose air. By placing this glass slide on the
camera and carefully adjusting the focus until the fat globules could
be seen in Brownian movement, some very good pictures depicting the fat
clusters were obtained.
Viscosity M A lfiojonnier-Doolittle Viscosimeter was used to deter-
mine the Egsig viscosity. To reduce the mixes to give basic viscosity
readings they were agitated for one minute in a malted milk mixer, the
air being permitted to escape before the test was made.

The Mojonnier-Doolittle instrument is a modification of the torsion
viscosimster devised by Doolittle in 1893. A metal sphere, fastened to
a dial, is suspended by a wire, about 25 inches long, from the top of a .

goose-neck support which extends from the base of the instrment. The

wire fastens into a knurled nut at the tep. The metal sphere is lowered
into the liquid to be tested until it is completely covered. The dial
is then turned clockwise through one revolution, stapping with zero de-
gree in line with the pointer. The dial is held in place by means of a
lug and a trip. When ready to make the determination, the trip is re-
leased, Due to the torque on the wire, the cylinder will revolve back
to the zero point and continue in the same direction a certain distance,
depending on the viscosity of the liquid. The degrees at which the dial
stops represents the viscosity of the sample, eXpressed in degrees of
retardation.

During the Operation of these tests a temperature of 60° F. was
maintained.

Surface Tension 2233 A surface tension test was made on each sample
of a series which showed characteristic whipping properties. A Du Nuoy
Micro Torsion'balance was used. The apparatus was carefully cleaned
and standardized with double distilled water before being used.

The Micro Torsion.balance consists essentially of a stand provided
at the tap with a fine steel wire stretched between and supports. One
end of the wire is tightly clamped, the other being attached to a worm
wheel controlled by a thumb-screw. To the wormnwheel is also attached
a pointer which moves over a metal scale graduated in degrees. To the
middle of the wire is clamped a hollow, light steel lever with a hook
in the outer end. A stirrup is attached to this hook carrying a care-
fully made 100p of platinum~iridium.wire with a periphery exactly 4 c m
in length.

26

In making the test a watch glass was thoroughly cleaned ani filled
with the mix to be tested, then.placed on a platform that was raised by
means of an adjusting screw until the platinum.100p just made contact
'with.the mix. The pointer, having been.previously set at zero, the
torsion.of the wire was gradually increased by means of the thumbscrew
controlling the worm gear, until the loop of the wire tore loose from.
the liquid. The number of degrees was read from the scale and converted

into dynes per c m. The tests were made at 23.50 C.

Batch.&

Mix NO.

I.

II.

III.

1.
2.
3.
4.
5.
6.

7.

1.
2.
3.
4.
5.
6.

7.

1.
2.
3.
4.
5.
6.

7.

Butterfat Total
of

‘p

10.04
10.32
10.24
10.07

9.82
10.31

10.15

10.25
10.23
10.14
10.27
10.13
10.16

10.70

10.26
10.12
9.94
10.06
9.99
10.34

10.45

%
36.03
55.56
55.86
55.81
55.95
35.41

35.75

35.58
36.07
36.23
36.09
36.16
36.33

36.09

35.62
36.02
36.46
36.00
36.05
36.50

36.30

Table VII a

Solids Acidity
57

.22
.22
.22
.22
.22
.21

.22

.22

.21
.21
.21
.21
.21
.21

.21

Total Hulk
Solids

21.53
21.06
21.36
21.31
21.43
20.91

21.25

21.08
21.57
21.73
21.59
21.66
21.85

21.59

21.12
21.52
21.96
21.50
21.55
22.04

21.80

Showing Composition of Mixes in.EXperiment (Part 1)

Total
li.S.N.F.

11.49
10.74
11.12
11.24
11.61
10.60

11.10

10.80
11.34
11.46
11.32
11.53
11.69

11.34

10.96
11.40
12.02
11.44
11.56
11.71

11.35

27

t1.

Table VII a Wont.)

Batch 4 Butterfat Total Solids Acidity Total Milk Total
111: No. 7"; 73 if; Solids 11.3.1.7.F.
17. 1. 10.14 56.14 .21 21.64 11.50
2. 10.01 55.65 .21 21.15 11.12
5. 10.15 55.27 .21 20.77 10.64
4. 10.05 55.54 .21 21.04 11.01
5. 9.98 55.45 .21 20.95 10.97
6. 9.80 55.70 .21 20.20 10.40
7. 10.25 55.74 .21 21.24 11.01
v. 1. 10.25 56.07 .21 21.52 11.27
2. 10.16 55.75 .21 ' 21.18 11.02
5. 10.04 56.05 .215 21.48 11.44
4. 10.04 55.67 .21 21.12 11.08
5. 10.15 55.75 .215 21.18 11.05
6. 10.07 55.85 .21 21.50 11.25
7. 9.95 55.64 .21 21.09 11.16
71. 1. 10.02 56.05 .21 21.48 11.46
2. 10.02 56.02 .21 21.47 11.45
5. 10.05 56.02 .21 21.47 11.44
4. 9.99 55.99 .21 21.44 11.45
5. 10.02 56.05 .21 21.50 11.43
6. 10.05 56.07 .21 21.42 11.59
7. 10.14 56.07 .21 21.42 11.28

Batch 4

Mix No.

I.

II.

III.

1.
2.
3.
4.
5.
6.

7.

1.
2.
3.
4.
5.
6.

7.

1.
2.
3.
4.
5.
6.

7.

Butterfat
d

(a

10.27
10.15
10.14
10.35
10.00
10.29

10.29

10.01
9.99
10.23
9.98
10.06
10.08

9.93

10.03
10.10
9.96
9.87
10.02
9.97

10.03

Table VII b

Showing Composition oflmixes in Experiment

(48 hours aging)

Total Solids

p
35.86
35.04
36.01
36.03
36.04
36.07

36.02

36.05
36.09
36.01
35.90
35.98
36.02

36.03

35.97
35.83
36.03
35.86
36.15
36.03

35.96

Acidity

.22
.22
.22
.22
.22
.22

.22

.215
.21
.21
.215
.21
.21

.21

.21
.21
.21
.21
.21
.21

.21

Total Milk
Solids

21.33
20.49
21.46
21.48
21.49
21.42

21.47

21.50
21.44
21.46
21.35
21.43
21.48

21.48

21.42
21.28
21.48
21.31
21.60
21.48

21.41

(Part 1)

Total
1.1.8.143.

11.06
10.34
11.32
11.13
11.49
11.13

11.18

11.49
11.45
11.23
11.37
11.37
11.40

11.55

11.39
11.18
11.52
11.44
11.58
21.51

11.38

29

_ . rilJ
O 0 O O I O O ‘
~

0 U ’ . O i 0 C

I O 9 s. 9 e. w. I
, ._ r .,
_
7,. , l, _ . . . ;_
i b O l O I 0 I
e
1 l .
0 9 d 9 .0 O I I

Batch 4

Mix NO.

17.

V.

1.
2.
3.
4.
5.
6.

7.

1.
2.
3.
4.
5.
6.

7.

1.
2.
3.
4.
5.
6.

7.

Butterfat

5
10.01
10.05

9.88
9.94
10.10
10.08

9.96

10.10
9.89
10.06
9.90
10.13
9.89

10.10

9.99
10.01
9.97
10.02
10.00
10.04

10.02

Table VII b (Cont.)

Totalfsolids

p
35.98
36.03
35.88
36.00
35.83
36.00

35.87

35.83
36.06
35.89
36.10
36.03
35.96

36.33

36.02
36.04
36.07
36.16
35.96
35.90

35.68

Acidit
d y
[0

.21
.21
.21
.215
.21
.215

.21

.21
.21
.21
.21
.21
.21

.21

.21
.21
.21
.21
.21
.21

.21

Total Milk
Solids

21.43
21.48
21.33
21.45
21.28
21.45

21.32

21.28
21.51
21.34
21.55
21.413
21.41

21.77

21.47
21.49
21.52
21.61
21.41
21.35

21.13

Total
M.S.N.F.

11.42
11.45
11.45
11.51
11.18
11.37

11.36

11.18
11.62
11.28

11.65

.11.35

11.52

11.67

11.48
11.48
11.65
11.59
11.41
11.31

11.11

30

A...

Batch 4

“.11 NO.

I.

II.

III.

1.
2.
3.
4.
5.

6.

l.
2.
3.
4.
5.

6.

1.
2.
3.
4.
5.

6.

Butterfat

%
10.10
10.06
10.11
10.85
10.10

10.02

10.10
9.86
9.96

10.03

10.26

10.05

10.12
10.14
10.20
10.08
10.13

10.86

Table VII c

Total Solids

0

35.43
35.37
36.01
35.44
35.27

35.36

36.03
35.83
35.67
36.16
35.30

35.50

36.13
35.97
36.24
35.84
36.05

36.26

Acidity

%
.22
.21
.20
.21
.21

.21

.215
.21
.22
.21
.215

.21

.215
.21
.215
.21
.21

.21

Showing Composition of Mixes in EXperiment (Part II)

Total Milk
Solids

20.98
20.82
21.46
20.89
20.72

20.81

21.48
21.28
21.12
21.61
20.75

20.95

21.58
21.42
21.69
21.29
21.50

21.71

Total
MOSONOF.

10.88
10.76
11.35
10.06
10.62

10.79

11.38
11.42
11.16
11.58
10.70

10.90

31

11.46 _

11.28
11.49
11.16
11.37

10.85

Batch 4

M11 no.

17.

V.

1.
2.
3.
4.
5.

6.

1.
2.
3.
4.
5.

6.

1.
2.
3.
4.
5.

6.

Butterfat
d

,0

10.00
9.86
9.98
9.87

10.03

10.14

10.18
10.13
10.16
10.07
10.08

10.02

10.45
10.56
10.44
10.58
10.49

10.37

Table VII 0

Total Solids

a
35.32
35.40
35.45
35.26
35.83

36.16

35.43
35.69
35.07
35.73
35.35

35.27

36.30
36.25
36.31
36.38
36.29

35.56

(Cont.)

Acidity
d

p
.20
.21
.21
.20
.20

.21

.20
.205
.20
.21
.21

.21

.215
.215
.215
.215
.22

.215

Total 11111:
Solids

20.77
20.85
20.90
20.71
21.28

21.61

20.88
21.14
20.52
21.18
20.80

20.72

21.75
21.70
21.76
21.83
21.74

21.01

Total
M.S.N.F.

10.77
10.99
10.92
10.84
11.25

11.47

10.70
11.01
10.36
11.11
10.72

10.70

11.30
11.14
11.32
11.34
11.25

10.64

32

33

Results
Part I.

(Effect of Source of Fat)
Overrun

By using varying amounts of butter to replace cream as the source
of fat in the mix, it was found in an average of six trials with mix
aged 24 hours prior to freezing, that where butter replaced cream to the
extent of 80 to 100 per cent of the fat, such mixes gave rise to quicker
whipping than was obtained in mixes where pasteurized cream was used as
the fat source.

Table VIII was constructed to show the average overrun secured per
minute during the freezing Operation conducted on these mixes. The over-
run as secured during each minute of freezing is tabulated in the appendix.

By platting overrun against time as shown by Graph I, it was found
that the cream mix.used in this experiment produced a curve characteristic
of a slow whipping mix. The overrun.rose slowly, but gradually, until the
end of a sixteen minute period, at which time the average 0verrun.was 89

per cent.

34

Table VIII. Showing Average Overrun per minute During Each Minute of

Freezing for the Six Series of liixes Aged 24 Hours.

Minute 8 of Free zirg

 

Lot NO. 2 5 4 5 6 7 8 9 10 ll 12 13 14 15 16

1. 5o 55 59 72 75 75 77 78 so 81 84 85 87 88 89

II. 52 55 74 75 75 78 79 80 81 85 85 87 88 89 90
111. 55 55 59 7o 71 75 75 75 77 79 81 85 85 85 88
IV. 50 55. 7o 75 74 75 78 79 81 82 85 84 85 85 85
v. 50 54 71 75 78' 79 79 79 79 79 80 81 85 84 85
VI. 55 59 81 85 85 87 87 87 87 87 88 88 88 88 88

VII. 58 72 '85 95 95 97 97 97 95 95 95 95 94 95 91

Table IX. Showing the Influence of the Source of Butterfat

on Overrun

 

 

 

 

Minutes Influence on Overrun
in Batch number
Freezer 1 2 3 4 5 6 7
2 O 2 3 O O 5 8
3 0 3 2 O 1 6 9
4 O 5 O 1 2 12 16
5 O 3 -2 1 4 13 21
6 0 3 -2 1 5 13 83
7 O 3 -2 1 4 12 22
8 O 2 -2 1 2 10 20
9— O 2 -2 l 1 9 18
10 O 1 -3 1 -l 7 16
11 o 2 -2 1 .2 5 ' 14
12 O 1 -3 -1 -4 4 11
13 O 1 -3 -2 -5 2 9
14 O l -2 -2 -4 l 7
15 O l -2 -3 -4 O 5
16 O 1 -l -3 -4 -1 2

W'-

V"

"1” v“ ”er . C?) h.

'0" .

AN' "1'."

_ «reset» 8581.8. .53 «B

t.

I . ' ‘ fl
1: .
Iii-'2‘.
0-
Ni
O .
19 I“

14
a
9?:
u;

in L:

E”
K

f... .. £3. .58 5 5b...

Envfipm .. .3 3mm .m-

888953. .H
.5... . _

;. . seamen;

. , . “mes

net’s‘

......

              

an amen mammogram." .3 gauge. pnmonmm oz» M538.“ 5H enema

'i’ . .158; Gent : Overrun

l \
«Haj

’1

Table IX. Showing the Influence of the Source of Butterfat

on Overrun

 

 

 

 

Manatee Influence on Overrun
in 1 Batch number
Freezer 1 2 3 4 5 6 7
2 O 2 3 O O 5 8
3 O 3 2 O 1 6 9
4 O 5 O 1 2 12 16
5 O 3 -2 1 4 13 21
6 O 3 -2 1 5 13 23
7 O 3 -2 1 4 12 22
8 O 2 -2 1 2 10 20
9 O 2 -2 l 1 9 18
10 O 1 -3 1 -1 7 16
11 O 2 -2 1 -2 6 14
12 o 1 45 -1 .4 4 11
13 O 1 -3 -2 -5 2 9
14 O I -2 -2 -4 1 7
15 o 1 -2 .5 .4 o 5
16 0 1 -1 -3 -4 -1 2

1—‘l

F—I

F'x

F1

5.

f—x

'm

ta

ya

 

38

The curve platted from freezing the mixes containing five per cent
of butterfat from.butter and 95 per cent from cream.was of similar char-
acter, but whipped with slightly more ease and reached a maximum of 90
per cent overrun in the 16 minute period.

When 10 per cent of the fat was secured from butter and 90 per cent
from.cream, a curve of the same type as case one was obtained, but a
slight decrease throughout was noted. The maximum*which was secured at
the end of the period was 88 per cent.

In the 20 per cent butter and 80 per cent cream.fat source mixes the
resulting overrun.curve compared closely with the cream.mix curve fer the
_ first 11 minutes of freezing; from.this point on, the overrun failed to
increase at a rate comparable with the check iot and at 16 minutes aver-
aged.1te maximum.of 86 per cent overrun.

The type of overrun curve secured from freezing the mdxes made with
butter as the source of 50 per cent of the fat differed from those in
which less butter was used. These mixes whipped to a greater overrun
fer the first nine minutes than the control mixes exhibited.for the first
nine minutes, from whence they failed to increase in proportion to that
obtained in the cream mix. The maximum.overrun of these mixes was se-
cured at the end of the period, but only averaged 85 per cent. The char-
acteristic of this curve was its fairly rapid rise succeeded by a failure
to respond to whipping for a considerable period. This was fellowed by
a slight increase in swell toward the end of the period.

Ilixes of number 6 which contained 80 per cent fat from'butter and

20 per cent from.sweet pasteurized cream.whipped to from a curve of sim-

r;

 

Batch &

Mix N00

I.

II.

III.

1.
2.
3.
4.
5.

6.

1L
2.
3.
4.
5.

6.

1.
2.
3.
4.
5.

6.

Butterfat
a

_p
10.10
10.06
10.11
10.83
10.10

10.02

10.10
9.86
9.96

10.03

10.28

10.05

10.12
10.14
10.20
10.08
10.13

10.86

Table VII c

Total Solids

35.43
35.37
36.01
35.44
35.27

35.36

36.03
35.83
35.67
36.16
35.30

35.50

36.13
35.97
36.24
35.84
36.05

36.26

Acidity

O

.22
.21
.20
.21
.21

.21

.215
.21
.22
.21
.215

.21

.215
.21
.215
.21
.21

.21

Showing Composition of Mixes in Experiment (Part II)

Total Milk
Solids

20.98
20.82
21.46
20.89
20.72

20.81

21.48
21.28
21.12
21.61
20.75

20.95

21.58
21.42
21.69
21.29
21.50

21.71

Total
M.S.N.F.

10.88
10.76
11.35
10.06
10.52

10.79

11.38
11.42
11.16
11.58
10.70

10.90

11.46
11.28
11.49
11.16
11.37

10.85

31

Batch &
Mix no.

IV.

V.

1.
2.
3.
4.
5.

6.

1.
2.
3.
4.
5.

6.

1.
2.
3.
4.
5.

6.

Butterfat

’0

10.00
9.86
9.98
9.87

10.03

10.14

10.18
10.13
10.16
10.07
10.08

10.02

10.45
10.56
10.44
10.58
10.49

10.37

Table VII c

Total Solids

%
55.52
55.40
55.45
55.25
55.85

36.16

35.43
35.69
35.07
35.73
35.35

35.27

36.30
36.25
36.31
36.38
36.29

35.56

(Cont.)

Acidity
d

[U

.20
.21
.21
.20
.20

.21

.20
.205
.20
.21
.21

.21

.215
.215
.215
.215
.22

.215

Total Milk
Solids

20.77
20.85
20.90
20.71
21.28

21.61

20.88
21.14
20.52
21.18
20.80

20.72

21.75
21.70
21.76
21.83
21.74

21.01

Total
M.S.N.F.

10.77
10.99
10.92
10.84
11.25

11.47

10.70
11.01
10.36
11.11
10.72

10.70

11.30
11.14
11.32
11.34
11.25

10.64

33

Results
Part I.

(Effect of Source of Fat)
Overrun

By using varying amounts of butter to replace cream as the source
of fat in the mix, it was fOund in an average of six trials with mix
aged 24 hours prior to freezing, that where butter replaced cream to the
extent of 80 to 100 per cent of the fat, such mixes gave rise to quicker
whipping than was obtained in mixes where pasteurized cream was used as
the fat source.

Table 7111 was constructed to show the average overrun secured per
mdnute during the freezing operation conducted on these mixes. The over-
run as secured during each minute of freezing is tabulated in the appendix.

By platting overrun against time as shown by Graph 1, it was feund
that the cream mix used in this experiment produced a curve characteristic
of a slow whipping mix. The overrun rose slowly, but gradually, until the
end of a sixteen minute period, at which time the average overrun.was 89

per cent.

34

Table VIII. Showing Average Overrun per liinute During Each Minute of

Freezing for the Six Series of Mixes Aged 24 Hours.

Minutes of Freezing

 

 

Lot no. 2 5 4 5 5 7 8 9 10 11 12‘ 15 14 15 15
1. 50 55 59 72 75 75 77 78 80 81 84 85 87 88 89

II. 52 55 74 75 75 78 79 80 81 85 85 87 88 89 90
111. 55 55 59 7o 71 75 75 75 77 79 81 85 85 85 88
IV. 50 55. 7o 75 74 75 78 79 81 82 85 84 85 85 85
v. 50 54 71 75 78' 79 79 79 79 79 80 81 85 84 85
71. 55 59 81 85 85 87 87 87 87 87 88 88 88 88 88
711. 58 72 '85 95 95 97 97 97 95 95 95 95 94 95 91

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Table IX. . Showing the Influence of the Source of Butterfat

on Overrun

 

 

 

 

Minutes Influence on Overrun
in Batch Number
Freezer 1 2 3 4 5 6 7
2 O 2 _ 3 O 0 5 8
3 0 3 2 O 1 6 9
4 O 5 O 1 2 12 16
5 O 3 -2 1 4 13 21
6 O 3 -2 1 5 13 23
7 O 3 -2 1 4 12 22
8 O 2 -2 1 2 10 20
9- O 2 -2 1 l 9 18
10 0 1 -3 1 -1 7 16
11 o 2 -2 1 .2 5 ' 14
12 0 1 -3 -1 -4 4 11
13 0 1 -3 -2 -5 .2 9
14 O 1 -2 -2 -4 1 7
15 O l -2 -3 -4 O 5
16 O 1 -l -3 -4 -1 2

38

The curve platted from freezing the mixes containing five per cent
of butterfat from butter and 95 per cent from cream was of similar char-
acter, but whipped with slightly more ease and reached a maximum of 90
per cent overrun.in the 16 minute period.

When 10 per cent of the fat was secured from butter and 90 per cent
from.cream, a curve of the same type as case one was obtained, but a
slight decrease throughout was noted. The maximum which was secured at
the end of the period was 88 per cent.

In the 20 per cent butter and 80 per cent cream fat source mixes the
resulting overrun curve compared closely with the cream.mix curve fer the
‘ first 11 minutes of freezing; from.this point on, the overrun failed to
increase at a rate comparable with.the check iot and at 16 minutes aver-
aged its maximum.of 86 per cent overrun.

The type of overrun.curve secured from freezing the mixes made with
butter as the source of 50 per cent of the fat differed from those in
which Iess butter was used. These mixes whipped to a greater overrun
for the first nine minutes than the control mixes exhibited.for the first
nine minutes, from whence they failed to increase in preportion to that
obtained in the cream mix. The maximum.overrun of these mixes was se-
cured at the end of the period, but only averaged 85 per cent. The char-
acteristic of this curve was its fairly rapid rise succeeded by a failure
to respond to whipping for a considerable period. This was fellowed by
a slight increase in swell toward the end of the period.

lflxes of number 6 which contained 80 per cent fat from butter and

20 per cent from sweet pasteurized cream whipped to from a curve of sim-

ilar character to that of number five, but was quicker to rise and main-
tained a higher level throughout. A maximum overrun of 88 per cent was
obtained at the end of a 12 minute interval.

Where all of the fat was derived from butter a rapid swell was ob-
tained, with the maximum.overrun of 97 per cent secured in 7 minutes.

The maximum.swell was maintained for three minutes after which a slight
decrease occurred.

The influence on overrun as affected by the fat source is further
shown.by table tr. In.this table the overrun secured in the cream mixes
was considered as the base or zero and the influence was figured and tab-
ulated as the positive or negative difference.

A characteristic tendency peculiar to the various mixes was that
where cream was the major fat source a slow whipping mix was secured that
took swell gradually until the end of the whipping period. The mixes in
which the cream was largely or wholly substituted by butter as the fat
source whipped in air rapidly and practically remained at a constant
overrun.

The results secured were not in accord with those previously secured
by other investigators in studies on the effect of butter on the whipping
preperties of ice cream. It was thought probable that the higher serump
solids-to-fat (Eiséi ratio employed in this experiment was the reason for
the difference.

Although an equal amount of fat and serum solids were present in all
of the experimental mixes it is probable that the butterfat from butter

is incapable of reestablishing the same colloidal condition that is pres-

ent in the cream with the consequence that a greater amount of serum
solids is left in suSpension. The greater amount of serum solids left
in suSpension would likely have the same effect on whipping prOperties
during freezing temperatures, as a larger percentage of serum solids
present, or as a smaller percentage of fat interference. The result
would theoretically be a mix of greater whipping prOperties. Such a

phenomenon seemed evident in this phase of the experiment.

Effect on quality

In scoring the experimental mixes a value was not placed on flavor,
as flavor would be influenced by the quality and amount of butter and
cream.used. It was noticeable to the judges that whenever an off flavor
was present in the butter it could be detected when small amounts were
used as a source of fat.

The chief aim of the experiment was to note the effect of butter
on the physical preperties and as this involves body and texture these
were the only qualities scored.

Table I shows all of the scores on body and texture in the 24 hour
aged group of Part I. The samples of the mix, made entirely of cream,
were somewhat soggy in body. The ice cream having five and ten per cent
of the fat supplied by butter scored slightly higher and seemed to be
improved in body and texture. The ice cream carrying 20, 50, 80, and
100 per cent of the fat from butter varied in coarseness in respect to
the amount added.

The samples containing 10 per cent of butter as the source of fat
ranked highest in score, while the sample having butter as the sole

source of fat ranked the lowest.

41

 

 

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42

It appeared from the results obtained that the body and texture of
ice cream is benefitted by the use of a small amount of butter as the
source of fat. The mixes containing 10 per cent of fat from butter proved
to be the best in.b0dy and texture. Ice cream made with butter as the
entire fat source was not entirely desirable from the standpoint of these
preperties. -

Effect 0n.Resistance t0 Melting

It will be noted from Table XI that the average melting during a
three hour exposure of 88° F. for each of the various ice cream lots
ranging from one to seven was as follows: 16.2 02., 16.2 02., 15.56 02.,
15.7 02., 16.53 02., 16.92 02., and 16.35 02. The ice cream remaining
on the screen at the end of the period was as follows, in the same order;
3.05 02., 2.9 02., 3.34 02., 3.3 02., 2.97 02., 2.45 02., and 2.45 02.

The amount of melting during the first 60 minutes of exposure showed
the most direct difference in melting resistance. There was a close re-
lationship between the amount of butter supplied as the fat source and
the ease with which the ice cream was melted. The ice cream containing
butter as the major fat source had low melting resistance as compared
with the bricks from the cream mixes. The cream samples in some instances
produced no melting during the first 60 minute period.

At the end of the 90 minute period there was practically the same
relationship in regard to melting as was noted at the close of the 60
minute period; the samples containing the most butter showing the lowest

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46

At the end of the 120 minute period no relationship could be de-
tected in regard to melting resistance and the fat source by consider-
ing the weight of leakage recorded. During this period the difference
in the type of melting was best noted. The leak from the ice cream in
which butter constituted from.20 to 100 per cent of the fat source was
observed to break down into fluid mix, while the remaining bricks were
found to break down in sections of foam and to remain in this condition
on the surface of the leakage caught in the tared pans.

Between the 120 minute and 150 minute exposure period the bricks
preportionally high in cream.as the fat source melted more freely than
during the preceding periods and also showed greater melting than the
samples high in.butter as the fat source.

The melting during the last 30 minute period decreased considerably
over the preceding one, due to the small amount remaining on the screen.
During this period the whole mass was observed to be melted; but due to
its foamy consistency, especially noted with the cream.source samples,
the entire amount did not dr0p to the pans. This remaining protion was
permitted to dry for further observation and for photographic work.
Plates 1, 2, 3, 4, 5, 6 and 7 are photographs of the dry bases secured
from the melting test. A.direct relationship was found between the size
of air cells formed and the amount of butter used as the fat source.

Chart II gives a graphic representation of the rate of melting Just
described. Each series of columns represents the set of samples for the
period indicated on the graph. The columns are so arranged as to have
the sweet cream mix at the left and the samples with increasing amounts

of butter placed successively to the right.

47

The black portion of the bar represents the melted portion for the
period indicated, while the white portion is accumulative and is indica-
tive of the total amount melted previous to the period indicated. The
crossébar columns represent the unmelted portion that had not gone through
the screen at the end of the exposure period. Tables are constructed in
the appendix to show the amount of melting of each brick tested.

The results obtained by the melting test would indicate that a mix
made from butter as the main source of fat is not capable of producing
as strong cell walls as are secured from mixes where cream constitutes
the fat source. This is further brought out by the microsCOpic study to
conform.to the theory set forth by Sommer and Horrall (22) as quoted in
the Review of Literature. The cell walls in the cream.mixes had suffi-
cient strength to retain the small air cells present in the frozen ice
cream; while those from the high butter mixes condensed into larger bub-
bles which.were both evident in the melting process and on the dried
cardboard base.

Photomicrographic Results

The microscope and camera were used to denote and record the effect
of reconstituting butter-fat from butter into the ice cream mix.

Several methods of preparing slides were used, but the one which
proved most satisfactory was the water dilution method described in the
procedure.

Under the microscope pronounced clumping was observed in the mixes
containing butterfat from butter in varying amounts. There was apparent-

ly a direct relationship between the amount of butter added and the degree

of fat clumping. When cream supplied all of the fat in the mix no

clumping was detected.

48

Plates 8, 9, 10, ll, 12, 13 and 14 are photomicrographs that are

fairly representative of a number of observations made of mixes with

varying amounts of cream and butter required to make 10 per cent fat

mixes.

Table XII was constructed to show the fat source and the ratio of

fat to serum solids employed in the mixes of this experiment as well as

to indicate the degree of fat clumping secured under these conditions.

The amount of fat clumping is shown.by the number of plus signs in the

last column of Table XII.

clumping and one sign, a fair amount.

Table XII. Showing the Effect of Fat Source on Fat Clumping.

Four plus signs signify a high degree of

 

 

flax. fiat Source Per cent Per cent Ratio

NO. Butter Cream Fat Serum Solids SS/Fat Clumping

1 1005!. 10 10.5 1.05 --

2 5;; 95;; 10 10.5 1.05 +

3 10,3 90;: 10 10.5 1.05 + +

4 20% 80;: - 10 10.5 1.05 + + +

5 50;; 50,3 10 10.5 1.05 + -+ +

5 807; 20;; 10 10.5 1.05 + + + +
7 100;: 10 10.5 1.05 -+ + + +

 

The fat clumping in the presence of a relatively high serum.solids

content would indicate that the adhesive power of the fat and serum sol-

49

ids was lower than the cohesive power of either the fat or the serum
solids plasma. This would bear out the theory that a greater amount of
serum solids is permitted to remain in the plasma of the high butter
mixes, thus allowing for enhanced whipping prOperties, at least during
the early stages of freezing.

The high degree of fat clumping explains the lack of cell wall
strength and the poor melting pr0perties exhibited by the mixes high
in butter as the fat source. This is in accord with the theory advanced
by Sommer and Horrall (22).

Influence of Aging 48 Hours

Effect 22 Overrun Table XIII was constructed to show the average over-
run.obtained per minute during the freezing of six series of mixes aged
48 hours. A higher overrun.was secured in the mixes containing butter
as the major fat source than was obtained in those mixes of the 24 hour
aged group. The mixes made with 100 per cent of cream as the fat source
and that where five per cent of the fat was secured from butter showed no
increase over the 24 hour aged group. There was a more direct influence
apparent on the ease of securing overrun with the mixes made from increas-
ing amounts of butter as the fat source. Table XIV shows the difference
in the average overrun of the same mixes in the 24 and 48 hour groups.
.Mix 5, containing equal amounts of fat from butter and cream showed the
greatest increase in whipping pr0perty due to aging while the mixes, one
and two showed no appreciable change.

Table XV shows the influence of the source of butter-fat supplied.
The mixes in which butter was used in appreciable amounts as the fat

source in the 48 hour group exhibited a greater effect on the whipping

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Table XIII. Showing Average Overrun per hinute

(Average of Six Mixes, Aged 48 Hours)

‘Mix Minutes in Freezer

Nb. 2 3 4 5 8 7 8 9 10 11 12 13 14 15 16
1 47 64 74 78 78 78 78 79 79 81 82 84 85 87 89
2 51 67 72 74 76 77 78 80 81 82 84 86 88 90 91
3 52 52 75 77 77 79 80 81 82 83 84 86 88 89 90
4 50 59 78 80 80 81 84 85 86 87 88 89 9O 91 91
5 57 79 87 88 87 88 88 88 89 89 9O 91 91 92 93
8 53 74 83 89 92 92 92 92 92 92 92 93 94 94 95

7 57 76 88 94 97 98 99 98 98 97 97 98 99 96 96

prOperties of those mixes than was evident in the 24 hour aged group.

In the mixes, high in butter as the fat source overrun is taken on very

readily during the first few minutes of the freezing process and it is

at this stage that the influence of the fat source was most pronounced.
The overrun curves platted from the 48 hour aged mixes are shown

on Graph III. The curves secured were very similar in character to those

drawn.from.the mixes aged 24 hours, but show a more pronounced difference

as affected by the influence of the fat source. In this group there was

a close relationship between the amount of butter used as the fat source

and the amount of overrun secured. There was also a close relationship

between the amount of butter used as the fat source and the rapidity with

which.swell was secured.

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Effect 22 Quality The quality of body and texture was materially ine
fluenced by aging an added 48 hour period. The influence of aging is
shown by table.XVI. .All of the scores were found to be increased over
those from.mixes aged 24 hours prior to freezing. The greatest increases
in scores were found in the samples from the No. l and no. 7 mixes. In
this group sample NO. 3, containing 10 per cent of fat from butter, again
averaged the highest score, and the no. 7 sample, made with 100 per cent
of butter as the source of fat was also again the lowest in score. The
difference in the score between.the highest and the lowest was not as
great in the 48 hour aged mixes as in the 24 hour aged group, ranging-
3.45 in the former and 2.18 points in the latter. The samples made with
cream as the major fat source ranked well above those having'butter as
the major fat source. The bottom column of Table XVI shows the differ-

ence in score of the ice cream made from the 24 and 48 hour mixes.

Tab 16 We

Showing the Influence of the Source of Butterfat

on Overrun

(48 hour aged group)

 

 

 

Minutes Influence on Overrun
in. Mix Number fi___
Freezer 1 2 3 4 5 6 7
2 O 4 5 3 10 6 10
3 0 5 -2 5 15 10 12
4 O 2 l 4 13 9 14
5 0 -4 -1 2 10 ll 16
6 O -2 -l 2 9 l4 l9
7 0 -1 1 5 10 14 20
8 0 O 2 6 10 14 21
9 O l. 2 6 9 13 19
10 O 1 3 7 10 13 19
11 O l 2 6 8 ll 16
12 O 2 2 6 8 10 15
13 0 2 2 5 7 9 l4
l4 0 3 3 5 6 9 14
15 O 3 2‘ 4 5 7 9
16 O 2 1 2 4 6 7

 

The figures given are the plus and minus differences in overrun

compared with the so. 1 mix, made with cream as the sole fat source.

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Effect on melting Resistance Aging 48 hours had no apparent influence

 

on the body of the ice cream as affecting melting resistance. The same
melting preperties were displayed by both series of mixes. Table XVII
and Graph IV demonstrate the melting prOperties of this series in the
same manner as it was illustrated by Graph II and Table XI for the 24
hour aged group. A greater amount of melting was recorded for the 48
hour group than for the 24 hour group. This difference may be accounted
for by the fact that it was necessary to turn steam into the room where
the 48 hour group was exposed in order to secure the same temperature
as was used in the 24 hour group. The higher humidity encountered was
very evident.

Table XVII. Showing Average Eelting During a Three Hour

Exposure at 880 F.

Time of EX3osure

 

 

 

60’ 90 120 ’150' 180
Lot Wt. of min. min. min. min. min. Total
No. Brick MB1ting iecorded during Exposure Interval Kelting
I 18.7 .50 oz. 4.05 oz.4.60 oz.5.07 oz. 2.20 oz. 16.40
II 18.7 .73 3.80 4.60 5.10 2.05 16.30
III 18.1 .66 3.70 4.45 5.13 2.11 16.05
IV 18.75 .87 4.01 4.53 5.30 1.85 15.56
V 19.1 1.31 4.51 4.70 5.60 1.13 17.25
VI 18.5 2.03 4.83 4.90 4.90 .31 16.97

VII 19.0 2.20 4.70 5.10 4.40 .90 17.20

 

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60

Viscosity

Table.XVIII shows the basic viscosity as measured by the Lojonnier
Viscosimeter on samples taken from the fifth, sixth and seventh series.
The figures presented are relative and are expressed in degrees of re-
tardation. The greater the retardation, the lower is the reading and
consequently the greater is the viscosity. ’ ter the samyles had been
agitated for one minute in a malted milk shaker they gave very uniform
results and gave check readings varying within one point. The greatest
difference in viscosity found was hree degrees. no uniform difference
was observed that was consistent with the variations observed in over-
run and melting resistance.

Table XVIII. Showing Viscosity at 600 F. in Degrees Retardation

 

 

 

Lot no. Series number

V VI VII
I 332 332 332
II 332 333 333
III 335 332 332
IV 333 333 334
V 332 333 333
VI 334 333 332

VII 332 332 333

61

Surface Tension
An attempt was made to explain the physical properties exhibited

by the different mixes through the effect of surface tension as measured
by the Du Huey Micro Torsion balance. Although extreme precautions for
accuracy were observed no results were secured that would indicate that
surface tension, as measured by this apparatus, had any effect on.whip~
ping properties. Table XIX shows the surface tension of each mix in one
series. is no significant results were obtained only one series of

mixes was tested.

Table XIX.' Showing Surface Tension of mixes as Obtained with

Dummy llicro Torsion Balance

nix No. Surface Tension

Reading Dynes

1. 73 50.40
2. 72 49.71
3. 72 49.71
4. 72 49.71
5. 71 49.02
6. 72 49.71
L 7. . 72 49.71

The mixes used for this test were taken from Series I of the 48

hour group.

Results

Part II
(Effect of Source of Serum Solids)

In.a manner of attack similar to that employed in the study con-
ducted on the fat source, skimmilk powder made by the spray process was
compared with fresh condensed skim in an effort to determine the inp
fluence it effects when used in varying amounts in the ice cream mix.
The composition of the mixes used and the analysis of materials employed

may be found in tables IV, V, VI and VII.

Overrun

The six experimental mixes used in this part of the experiment tend
to bear out previous data showing high heat treatment of serum solids as
being conducive to aid in securing overrun. By taking overrun tests dur-
ing each minute of freezing only a small difference was detected in the
amount of overrun obtained; nor was there much difference in the rapidity
with which overrun was secured. Table }G{ A shows the average overrun
.secured with six experimental series for each minute of a 16 minute freez-

ing period.

 

 

 

Table JUL... Showing Average Overrun Secured for the Six Series of
Mixes of Part II at Minute Intervals during Freezing
Lot Minutes of Freezing
NO. 2 .3 4 5 6 7 8 9 10 11 12 13 14 15 16
I 42 59 69 71 76 78 80 81 83 84 86 87 89 9O 91
II 45 60 68 72 74 77 79 81 82 84 86 88 9O 91 92
III 40 61 76 78 79 81 82 84 85 85 87 89 9O 91 91
IV 45 61 71 76 77 79 81 82 83 84 86 87 88 9O 91
V 41 59 72 79 82 82 85 85 84 85 86 88 89 9O 91
VI 44 66 76 81 84 85 85 86 87 88 89 91 92 94 94

 

64

 

 

 

Table XXI. Showing Influence on.0verrun of the Source of Serum
Solids
Minutes .Mix Number
in
Freezer 1 2 3 . 4 5 6
2 O 1 -2 1 -9 -8
3 0 1 2 2 0 7
4 0 -1 9 4 5 9
5 0 1 7 5 8 10
6 0 —2 3 1 6 8
7 O -1 3 1 4 7
8 O -1 2 1 3 5
9 0 O 3 1 2 5
10 O -l 2 0 I 4
11 O O 1 O 1 4
12 0 O 1 0 O 3
13 0 1 2 O 1 4
14 0 1 1 -1 0 3
15 0 1 1 O O 4
16 0 1 0 O 0 3

 

The figures given are the plus and minus differences in overrun as

compared with the no. I mix, made with plain condensed skimmilk as the

added serum solids source.

The mixes containing skimmilk powder as the entire serum solids
source attained overrun more readily than any of the mixes containing
smaller amounts of powder. These mixes also maintained a higher over-
run throughout the freezing process. There was no difference in the
amount of overrun secured in the mixes containing condensed skimmilk,
but those containing the higher percentages of skimmilk powder were
generally more quick to incorporate overrun.

Graph V'was nude to illustrate the freezing prOperties exhibited
by the mixes of Part II. It was noted that when 20 per cent of the
serum solids were supplied by the use of condensed skimmilk only a
very small difference resulted when compared with the curve drawn from
the plain condensed mix. When 40 per cent of skimmilk powder was used
with 60 per cent condensed skimmilk as the source of added serum.solids,
a small increase in the overrun during the first 10 minutes was noted.
There was an increase in the overrun in the KO. IV mix, where 60 per
cent of skimmilk powder was used, over the Ho. I mix, but a decrease
compared with no. III. This indicates the air incorporation tendency
was not strongly influenced by the source of serum solids. Mix No. V,
containing 80 per cent of its serum solids from skimmilk powder as a
source of serum solids exhibited whipping prOperties comparable with.
those of the no. III mix, also showing a marked increase over that of
the condensed skim mix. The curve describing the whipping prOperties
of the NO. VI mixes, with the 100 per cent of skimmilk powder, was
quicker to rise and maintained a higher level than was exhibited by any

of the mixes in.which condensed skim was used to build up the serum.solids.

U'.

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66

Table XXI was constructed to show the influence on overrun brought
about by substituting various amounts of skimmilk powder for plain con-
densed skimmilk in the mix. The condensed skim mix was used as the
base for comparison and the five mixes containing varying amounts of skim-
milk powder were compared, the differences being expressed as the posi-
tive or negative figure shown on the table. It was observed from this
table that all of the skimmilk powder mixes except that containing 20
per cent as the added serum solids source, assumed overrun more readily

during the early stages of freezing than did the condensed skim mix.
Quality

No attempt was made to place a score on the ice cream for flavor,
nor could a difference be detected in this quality. It was thought of
interest to score the body and texture as these qualities are closely
related to the physical prOperties of the mix and thus may be influenced
by the type of ingredients supplied in the form of serum solids.

Table XXII gives the scores for each sample secured, as well as an
average for each lot of the six experimental series. No influence due
to the source of serum solids could be detected. As influencing body
and texture, skimmilk powder and condensed skim proved to be equal.

The average scores of the six series, containing the various percentages
of skimmilk powder and condensed skim as the serum solids source were
as follows: (I) 22.875,.(II) 22.7, (III) 22.7, (IV) 22.7, (v) 22.875,

and (v1) 22.83.

67

 

 

 

 

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coca mum doom.mmm doom.mmm eoom_wmm ease mm eoom Mum m
eoom «mm “use New “use.wmm eoom.m~m eOHHse mum doom mum m
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68

Melting PrOperties
In melting tests similar to those conducted on the ice cream of
Part I, it was found that the ice cream containing condensed skimmilk
as the source of the additional required serum solids and that made with
skimmilk powder or varying amounts of each had practically the same melt-
ing resistance. The samples of this part of the experiment were melted
at a temperature of 84° F. Table XXIII and Graph VI show the melting

during each period as well as the accumulative results.

Table XXIII. Showing Average melting during a Three Hour Exposure at

 

 

 

 

 

84° F.
Time of 60 so 120 ‘ 150 180
Exposure min. min. min. min. min. Total
i , fix. of* Melting
No. Brick Weight of Melted Portion in Ounces
1. 17.9 .27 2.60 3.30 3.30 3.00 12.6
II. 17.8 .31 2.50 3.90 4.30 3.20 14.2
III. 17.8 .30 2.70 3.55 3.90 2.96 13.4
IV. 17.4 .33 2.93 3.05 3.45 2.90 12.8
V. 17.8 .35 3.50 3.60 3.40 3.03 13.8
VI. 17.4 .30 3.10 3.40 3.30 2.86 12.8

 

 

re .3 a can.” m mg a o (”H 9:8 ommm mud. n o 98 mean 098
3 as. .fie 0...: .52 02 .23 cm; 5e: on .22 oo

9350 “8. 890: n mo 35 pm .3208 p0: #4382...“ E

 

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eight in Overrun

,.r
n'

I.

II.

III.

IV.

V.

71

Conclusions
The whipping prOperties of mixes made with a couposition of 10 -
per cent fat and 10.5 per cent serum solids were not appreciably
affected by supplying 20 per cent or less of fat from butter.
When mixes of this composition contained 80 to 100 per cent of
butter as the fat source, mixes of better whipping prOperties
were obtained.
The score of body and texture of the ice cream was increased by
using 10 per cent of butter as the fat source. Ho deleterious
effects could be detected when 20 per cent of butter was used to
supply a portion of the fat. Then 50 to 100 per cent of butter
was employed as the fat source the body of the ice cream tended
toward coarseness.‘
The greater the supply of butter used as the fat source, the lower
was the melting resistance and the weaker were the air cell walls.
RdcrOphotographs of diluted portions of the various mixes showed
that as the butter percentage of the fat source was increased
greater clumping of the fat globules occurred.
Aging the experimental mixes 48 hours resulted in better whipping
prOperties than was secured with mixes aged 24 hours. This tend-
ency was more pronounced in the mixes in.which butter supplied
the major portion of the fat.
When the mixes were aged 48 hours the resulting ice cream showed
an improvement in score for body and texture over that of the

mixes aged 24 hours. no difference in the melting prOperties could

VII.

VIII.

1.

72

be detected due to the influence of a longer aging period.

When viscosity tests were made in an effort to explain the dif-
ference in the physical properties suggested by the whipping
peculiarities encountered, no difference could be found in the

basic viscosity as measured by the mojonnier-Doolittle Viscosimeter.

 

The surface tension of these mixes gave the same value and offered
no clue that would explain the variations exhibited.

.Mixes made employing skimmilk powder as the added source of serum
solids exhibited better whipping preperties than those in which
condensed skimmilk was used.

The body and texture of the ice cream made from skimmilk powder
and condensed skimmilk apparently were unaffected by the source

of serum solids.

No differences were exhibited in the melting preperties of ice

cream.made from the condensed skimmilk and the skimmilk powder.

VII.

VIII.

X.

72

be detected due to the influence of a longer aging period.

When viscosity tests were made in an effort to explain the dif-
ference in the physical prOperties suggested by the whipping
peculiarities encountered, no difference could be found in the

basic viscosity as measured by the lbjonnier-Doolittle Viscosimeter.

 

The surface tension of these mixes gave the same value and offered
no clue that would explain the variations exhibited.

Mixes made employing skimmilk powder as the added source of serum
solids exhibited better whipping preperties than those in which
condensed skimmilk was used.

The body and texture of the ice cream made from skimmilk powder
and condensed skimmilk apparently were unaffected by the source

of serum solids.

No differences were exhibited in the melting preperties of ice

cream.made from the condensed skimmilk and the skimmilk powder.

1.

2.

3.

4.

5.

6.

73

Bibliography

Dahle, C. D.
Problems in manufacture of Ice Cream

Pa. Agr. EXp. Sta. Bul. 213, 1927.

Wright, K. E.
Lowering Weight-texture Handicaps on.Plant-packed Ice Cream

Ice Cream Trade Jour. XXV, no. 2, 49(1929)

Clutter, J. A.
What Influences Overrun and quality?

Ice Cream Trade Jour. XXI, no. 3, 56(1925)

Caulfield, W. J. and Eartin, W. B.
How Butter Affects Whipping

Ice Cream Trade Jour. XXV, No. 9, 56(1929)

Whitaker, Randolph
The Influence of the Use of Butter on the Freezing.Pr0perties of
Ice Cream 121x

Jour. of Dairy Science XIII, NO. 1, Jan. 1950.

Hening, J. C. and Dahlberg, A. C.
The Effect of Certain Salts on the Physical PrOperties of Ice
Cream Liixes

Jour. of Dairy Science x11, No. 2, 159 (March) 1929.

7.

8.

9.

10.

11.

12.

13.

74

Caulfield, T. J. and martin, W. H.
The Use of Egg Yolk in Ice Cream

Jour. of Dairy Science XII, no. 5, 193 (may) 1929.

Button, Forest C. and mheller, William S.
The Use of Dehydrated Egg Products in the manufacture of Ice Cream

Jour. of Dairy Science XII, Ho. 4, 52.0 (July) 1929.

Gregory, B. W. and Manhart, V. C.
Factors Affecting Yield of Ice Cream

Purdue University.Ext. Bul. 287, 1924.

211111181118, 00 E.
Effect of Composition on Overrun

Creamery and milk Elant Monthly X1, 100 (1922)

ononnier and Troy

Technical Control of Dairy Products, pp. 289-449.

Dean, F. J.
Some Factors Affecting Fat Clumping Produced in Milk and Cream
Ruxtures when.Homogenized

Jour. of Dairy Science XII, Rh. 3, 221 (may) 1929.

whle, Go Do
What must be Done to Control the Clumping of Eat in the Mix

Ice Cream Trade Jour. XXVI, no. 1, 55 (1930).

14.

15.

16.

17.

18.

19.

20.

Iii-{1111311113, O o E.
The Source of milk Solids not Pat is an Important Factor

Ice Cream Trade Jour. XXV, No. 9, 86 (1926).

Tracy, P. H.
Quality Studies Bring Forth Interesting Facts

Ice Cream Trade Jour. XIX, No. 1, 66-68 (1923)

Kenina, J. C.
The Effect of‘Aging on the IrOperties of Ingredients of the nix

Ice Cream Trade Jour. XXV, so. 11, 75 (1929).

Sommer, H. H.
Why Age the Ice Cream.fiix

Ice Cream Trade Jour. XXV, NO. 7, 41 (1929).

Dahle, C. D. and Keith, J. I.
What Effect Does Aging Have uyon the Freezing dualities of the xix?

Ice Cream Trade Jour. XXV, Kb. 11, 76 (1929).

Olson, H. E.
Is Aging of the Mix quite so Necessary as is Claimed?

Ice Cream Trade Jour. XXV, No. 11, 79 (1929].

Lucas, P. S. and Hook, D. E.
The Effect of Butterfet on Overrun and guslity of Ice Cream

Eachigan Special Bul. 201.

21.

Sommer, H. H. and Horrall, B. E.
Whipping Ability of Ice Cream mix is Explained, New Science for
an Old Art

Wisconsin Bul. 410, p. 25.

76

APPENDI

>4

i764

7

 

 

 

Table XXIV. Showing the per cent of Overrwm by liinutes for Lot I
in Part I (24 hour group)
Batch lfwrzber Average

IMinutes ‘I_7 II III IV V VI

2 55 59 54 45 52 54 50
3 75 66 71 54 68 46 63

4 82 65 75 62 79 54 69

5 80 67 76 71 79 59 72

6 8O 70 76 72 79 61 73

7 83 74 77 73 79 64 75

8 85 75 79 75 80 67 77

9 86 76 79 77 80 70 78
10 88 79 79 79 80 75 80
11 9O 80 81 82 81 76 81
12 94 82 83 84 82 78 84
13 92 84 84 87 84 83 86
14 92 87 85 87 85 85 87
15 93 89 86 87 86 88 88
16 91 ea 90 87 87 90 89
Brine 1.o° F o.o° F o.o° F 20° 1.0 F 1°
$23. 59° F 59° F 560 F 39° :57 F 41°

of Mix

r—

 

 

 

Table XXV. Showing the per cent of Overrun.by minutes for Lot II
in.Part I {24 hour group)
Batch Number _
Minutes I II III IV V VI Average
2 52 55 55 52 60 40 52
5 74 65 69 65 78 59 66
4 80 64 76 71 86 71 74
5 79 67 76 74 82 72 75
6 80 69 78 74 85 74 76
7 81 75 79 74 84 76 78
8 _81 75 80 75 84 77 79
9 82 78 81 77 85 79 80
10 85 79 85 78 86 80 81
11 85 82 85 80 86 81 85
12 87 85 86 85 87 85 85
15 89 85 89 85 88 84 87
14 91 86 89 87 89 86 88
15 95 87 9O 87 89 87 89
16 94 89 9O 87 9O 88 9O
Brine OO OO 10 40 F 10 -2o
gzigz 590 590 570 590 F 570 400

I

I

79

 

 

 

Table XXVI. Showim; the per cent of Overrun by LLinutes for Lot II
in.Part I (24 hour group)
Batch Number
Minutes I II III IV V VI Average
2 55 52 55 59 45 5:5 .
5 65 60 65 67 66 65
4 74 64 71 67 72 69
5 .77 65 75 69 65 7O
6 78 69 75 7O 65 71
7 80 72 78 72 67 75
e 82 74 79 75 7o 75 '
9 82 75 80 75 71 76
10 85 77 80 74 74 77
11 84 78 81 76 77 79
12 86 81 81 78 80 81
15 87 85 84 80 85 85
14 88 85 85 81 87 85
15 9O 87 86 81 88 86
16 95 88 87 84 89 88
Brine 2° *9 o°r 0° F -1° 0°
Temp.
Temp. 59° F 59°F 56° F 37° 9 41° F

of Mix

80

Table XXVII. Showing the per cent of Overrun by llinutes for Lot IV

in Part I (24 Hour Group)

 

Batch Ifwnb er

 

 

Minutes I 11 111 IV v 71 Average
2 49 56 55 55 50 4o 50
5 62 70 67 62 64 51 65
4 71 75 74 72 69 60 70
5 74 74 60 76 I 70 65 75
6 77 77 81 77 71 65 74
7 60 80 62 79 71 66 76
6 61 82 65 60 71 70 78

9 65 65 65 62 72 72 79

10 84 85 65 64 72 75 61

11 84 66 67 66 75 77 62

12 65 66 67 67 74 60 85

15 66 65 88 66 76 62 64

14 66 64 90 90 77 65 85

15 66 62 69 90 76 65 65

16 69 82 69 91 79 67 66

Brine 1° 6 —4° F 0° F 0° F —2° F 0° 6

62:5: 59° 6 59° 9 56° F 59° 6 57° F 41° F

of 111x

Table XXVIII .

81

Showing the per cent of Overrun by IZinutes for Lot V

in Part I (24 hour group)

 

Bat ch Number r

 

 

ggnutea 1 iff_’ III IV 7 71 Average
2 55 54 59 54 46 56 50
5 65 65 75 60 67 51 64
4 75 70 79 65 72 67 71
5 76 75 62 67 74 77 76
6 65 76 64 67 75 64 76
7 66 76 64 69 75 65 79
6 66 79 64 71 75 61 79
9 65 61 65 75 74 76 79
10 66 62 65 76 75 75 79
11 65 65 66 77 75 75 79
12 67 64 66 76 75 77 60
15 67 65 87. 79 77 60 61
14 66 85 67 61 79 62 65
15 66 66 66 62 60 65 64
16 69 65 88 64 61 66 65
O O O 0 O 0
Brine O 0 -1 F 5 F -1 . 5 F 6 F
§§$§I 59° 59° 56° 6 59° F 56° F 41° 6

of Mix

82

Table XXIX. Showing the per cent of Overrun by Minutes for Lot VI

in Part I (24 hour group)

 

Batch limnber

 

 

Minutes I 11 111 IV v VI Average
2 57 - 54 65 60 54 45 55
5 75 62 81 70 70 59 69
4 '65 75 92 64 77 75 61
5 66 76 95 95 79 79 65
6 66 76 96 100 61 76 86
7 65 62 97 100 62 76 67
6 66 65 97 102 62 75 67
9 64 65 96 102 61 76 67

10 65 65 96 101 61 76 67

11 65 65 96 101 61 77 67

12 64 65 97 102 61 76 66

15 66 64 96 101 65 79 66

14 66 65 96 100 65 60 66

15 67 62 97 100 85 60 88

16 65 62 97 96 64 60 66

Brine 2° F 0° F 1° 6 4° 9 0° F 4° F

Temp 0 0 O O O O 0

Temp. 59 F 59 F 56 F 59 F 57 F 41 F

of mix

re,

#1

‘hn

85

 

 

 

Table nni. Showing the per cent of Overrun by Kinutes for Lot VII
in.Part I (24 hour group)
Batch Humber
Minutes I II III IV V VI Average
2 52 58 72 58 58 5O 58
5 70 72 80 68 72 70 72
4 85 77 98 89 81 80 85
5 97 81 105 106 84 84 95
6 100 84 109 112 87 85 96
7 104 85 108 115 87 86 97
8 99 85 108 117 87 86 97
9 100 85 106 117 87 86 97
10 102 82 105 115 87 85 96
11 100 82 102 116 86 86 95
12 98 82 101 116 87 87 95
15 99 82 101 116 87 87 95
14 99 80 100 112 87 87 94
15 97 79 98 108 87 88 95
16 95 78 97 105 88 86 91
Brine 2° F 0° F 1° F 4° 7 0° F 0° 6
Temp .
Temp. 59° F 59° F 56° F 59° 6 57° 7 41° F

of Mix

84

 

 

 

Table XXXI. Showing the per cent of Overrun by Linutes for Lot I
in.Part I (48 hour group)
Batch Rumber _

Hflnutes I II III IV V VI Average
2 45 54 45 46 55 59 47
5 65 75 60 62 68 58 64
4 74 95 72 68 72 66 74
5 78 96 77 74 76 7O 78
6 77 90 76 76 78 75 78
7 77 85 74 77 79 75 78
8 77 84 74 78 80 77 78
9 77 84 74 80 80 78 79

10 78 85 75 81 80 80 79

11 78 84 78 81 81 82 81

12 79 85 80 82 84 84 82

15 82 86 82 85 85 86 84

14 81 88 86 84 86 88 85

15 82 88 90 86 88 90 87

16 85 90 92 88 90 92 89

Brine 5° F 1° 40 F -60 F 00 F ~50 F

Temp. 0 o o o o 0

Temp. 6 F 56 57 F 54 F 56 F 58 F

of Mix

.1

)‘I

 

 

 

Table XXXII. Showing the per cent of Overrun by liinutes for Lot II
in Part I (48 hour group)
Batch Number _.
minutes ’ I II III IV V VI Average
2 45 60 51 46 55 46 51
5 60 76 65 65 75 60 67
4 66 76 66 69 79 69 72
5 71 76 69 72 85 75 74
6 72 76 70 74 69 75 76
7 74 76 72 76 69 77 77
6 75 77 74 77 69 76 ' 76
9 76 76 77 79 90 80 60
10 76 79 76 60 90 61 61
11 79 61 80 61 90 62 62
12 79 62 85 64 90 66 64
15 62 '64 66 65 95 66 66
16 64 66 88 ,86. 94 69 66
15 66 66 91‘ 66 _96 90 9o
16 67 89 94 9o 95 91 91
Brine -4° F 1° 6 1° -5° 6 0° F -4°
Temp. 0 o O o 0 0
Temp. 54 r‘ 56 r 57 54 r 56 r 56

of Mix

\ wt
- r i
H a I \| \i‘ \l
_
. 7 u b .7. . i 11.. 7...
7.4 J
1 y l I
i . \. 7 7|
.
(Y 1:
I I 4 . .
I) 7.7 [V [.1
r
v 7 A 1) 1 1 l v e
4.; :11 V

r;

86

 

 

 

Table XXXIII. Showing the per cent of Overrun by Minutes for Lot 111
in Part I (48 hour group)
Batch number ;

Rflnutes I II III IV V VI Average
2 55 55 51 54 50 50 52
5 65 69 68 70 71 69 62
4 67 85 74 75 ‘79 74 75
5 68 84 75 78 85 76 77
6 70 82 71 78 86 77 77
7 72 82 74 79 88 78 79
8 75 82 76 80 9O 79 80
9 74 84 78 81 90 80 81

10 75 84 80 82 90 81 82

11 76 84 85 85 90 82 85

12 77 85 85 84 91 84 84

15 78 87 87 86 92 86 86

14 79 89 89 87 95 89 88

15 80 90 92 87 95 90 89

16 81 91 94 88 95 92 90

o o o o o o

Brine -4 F in F’ 2 F -4 F 0 ~4 F

Temp. 0 o o o o 0

Temp. 55 r 56 F 57 F 54 r 56 56

of M11

87

 

 

 

Table JCIXIV. Showing the per cent of Overrun by minutes for Lot IV
in Part I (48 hour group)
Batch Number T
Minutes I II III IV V VI Average
2 48 55 51 52 52 45 50
3 74 88 61 68 69 63 69
4 79 100 69 73 76 70 78
5 78 100 70 76 80 75 80
6 81 100 71 76 85 80 80
7 81 100 73 77 86 82 81
8 81 100 75 79 86 84 84
9 82 98 77 81 87 85 85
10 83 100 79 81 87 86 86
11 83 99 81 84 88 87 87
12 84 98 84 85 90 87 88
13 84 100 86 86 91 87 89
14 84 101 90 87 92 87 9O
15 84 100 92 88 94 86 91
16 83 102 94 90 93 83 91
Brine 1° ‘3 4° F 2° F -8° F -1° F -4° F
Temp. 0 o o o o 0
Temp. 33 F 36 F 37 F 34 F 36 F 38 F

ofLIix

rL.

I

rv

r1

O
r L.
c
r). FL VJ
5 H
v a .
fl
. ..
\ \J
_
a 4 . — _
. J
1
{\1 .
. . TI

88

Table JCCCV. Showing; the per cent of Overrun by Minutes for Let V

in Part I (48 hour group)

 

Bat Ch Rumba-r

 

 

Minut e a I If I I I IV V VI Ave r838
2 60 6o 52 66 6o 42 57
5 77 89 72 87 85 65 ' 79
4 80 101 84 95 91 75 87
5 80 98 87 95 96 77 88
6 80 95 81 ‘ 95 98 78 87
7 81 95 78 96 98 80 88
8 80 92 79 98 98 82 88
9 80 92 78 98 98 85 88

10 81 95 79 99 97 84 89

11 81 94 81 99 96 86 89

12 82 95 82 99 97 87 9o

15 82 95 85 100 97 88 91

14 85 95 85 100 98 88 91

15 85 96 88 101 98 9o 92

16 85 96 90 100 98 91 95

Brine 0° F 2° F 4° F -5° F 1° F .40 F

Temp .

Temp. 54° F 56° F 57° F 54° F 56° F 58° F

of 121x

r—I

Ffi

89

 

 

 

of Mix

Table XXXVI. Showing the per cent Overrun.by Minutes for Lot VI
in Part I (48 hour group)
Batch Number
Hflnmtee I II III IV V VI Average
2 58 49 44 54 53 60 53
5 80 7O 59 76 80 78 74
4 89 80‘ 79 86 86 82 85
5 95 83 88 92 95 85 89
6 98 85 89 95 100 87 92
7 98 86 91 92 102 86 92
8 97 86 91 90 101 86 92
9 97 86 91 91 100 86 92
10 96 87 91 90 105 86 92
11 96 88 91 90 102 87 92
12 96 88 91 90 102 88 92
15 96 90 92 90 102 88 95
14 97 91 92 90 102 90 94
15 98 95 92 89 105 91 94
16 98 95 92 88 104 95 95
Brine 1° F 4° F ~4° F -5° F o°r -2°
Temp. .
Temp. 55° F 56° F 57° F 54° F 56°F 58°

H

}-—1

J .1

('1

H

Table IC-LXVII 0

Showing the per cent Overrun per Xinute for Lot VII

in.Part I

(48 hour group)

 

Batch Number

 

 

Minutes 1 11 III IV 7 VI Average
2 54 59 54 55 65 60 57
5 79 70 75 68 81 81 76
4 95 84 88 87 86 88 88
5 97 87 96 97 91 95 94
6 101 89 101 101 94 98 97
7 105 90 102 104 94 98 98
8 105 91 101 110 94 95 99
9 102 89 100 110 94 94 98

10 101 89 100 110 95 94 98

11 101 90 99 107 91 94 97

12 101 90 98 105 91 94 97

15 105 91 99 108 92 94 98

14 104 92 99 109 95 94 99

15 102 95 99 104 95 95 96

16 105 94 100 100 95 97 96

Brine 1° F 0° 1° -6° 0° -5° F

giifil 549 F 56° 57° 54° 56° 58° F

of M11

m

44,

Table XXXVIII.

91

Showing the per cent Overrun per llinute for Lot I

in Part II

(24 hour group)

 

Bat ch anbe r

 

 

Minutes I II III IV V VI Average
2 44 56 45 49 59 42 42
5 61 55 65 68 56 54 59
4 68 59 76 78 65 66 69
5 71 65 74 80 68 71 71
6 74 70 76 85 74 75 76
7 76 75 77 89 77 77 78
8 77 77 79 91 78 80 80
9 78 79 81 90 78 81 81

10 80 80 84 91 80 85 85

11 81 81 84 95 81 85 84

12 82 82 87 95 85 87 86

15 85 85 87 95 85 88 87

14 87 85 89 96 86 90 89

15 88 87 91 95 87_ 90 90

16 88 88 95 95 90 91 91

Brine ~80 F -4° F -12° F -2° F 0° F 4°

52:8: 58 ° 56° 40° F 56° 58° F 58°

of 1.211:

)‘fi

Table ICIKIX.

Showing the per cent Overrun per LLirrute for Lot II

in Part II

(24 hour group)

to
to

 

Butch Ntunber

 

 

Minute 3 I II III IV V VI Ave rage
2 45 59 40 55 41 45 45
5 59 55 57 70 60 59 60
4 65 62 70 77 67 69 68
5 69 70 75 80 68 71 72
6 72 74 76 82 71 71 74
7 74 76 77 84 76 75 77
8 76 77 81 86 77 77 79
9 77 80 82 88 79 78 81

10 79 '82 84 90 80 80 82

11 81 85 86 92 82 82 84

12 82 85 87 94 85 85 86

15 84 87 88 95 87 88 88

14 87 89 90 96 88 90 90

15 88 91 92 95 89 95 91

16 89 92 92 95 90 94 92

Brine —8°F —5°F -14°F -5° F 2° F 5° F

Temp .

Temp. 58°F 56° F 40°F 56° F '80 F 58° F

of 1.211:

93

Table XL. Showing the per cent Overrun per Kinute for Lot 111

in Part II (24 hour group)

 

. -...

Bat ch Ntmiber

 

 

Minut89__ 1 II III IV 7 71 Average
2 54 52 44 50 40 45 40
5 58 57 65 75 57 62 61
4 68 76 77 85 75 75 76
5 69 74 78 90 78 79 78
6 74 75 78 92 76 78 79
7 77 78 81 92 78 78 81
8 80 80 84 95 79 80 82
9 81 81 86 95 81 82 84

10 82 85 87 94 82 84 85

11 85 84 88 95 84 85 85

12 84 85 89 w 95 85 86 87

15 85 86 92 95 87 88 89

14 86 87 92 96 89 89 90

15 88 88 95 97 90 91 91

16 88 88 92 95 92 95 91

Brine -4° F -5° F 5° F. -4° F 4° F 7° F

5:25: 58° F 56° F 40° F 56° F 58° F 58° F

of 1111:

94

 

 

 

Table XLI. Showing the per cent Overrun per fiinute for Lot IV in
Part II (24 hour group)
Batch number
Minutes I II III IV V VI Average
2 4O 44 58 54 42 42 45
5 59 6O 55 75 62 59 61
4 75 64 72 79 68 75 71
5 76 69 79 82 71 79 76
6 78 75 77 84 75 78 77
7 80 75 80 84 77 80 79
8 80 77 82 85 79 82 81
9 81 79 85 86 80 82 82
10 81 80 84 87 81 82 85
11 85 82 85 88 82 84 84
12 84 84 87 88 85 86 86
15 84 87 89 89 87 88 87
14 85 88 9O 9O 89 89 88
15 87 90 -90 95 9O 9O 9O
16 87 92 9l 95 9O 92 91
Brine . -9° F ~6° F ~14° F —4° 0° F 5°
Temp.
Temp. 58° F 56° 40° F 6° 58 F 580

of M11

fl

1
I
I
. 1
r
1
l

Table XLIIO

Showing the per cent Overrun per Kinute for Lot V in

Part II

(24 hour group)

95

 

Batch number

 

 

Lfinntes I II 111 IV 7 ififlrerege
2 55 40 44 46 44 57 41
5 47 60 60 68 66 56 59
4 60 69 76 80 69 78 72
5 69 76 82 86 75 92 79
6 75 80 80 89 75 95 82
7 77 81 80 90 77 90 82
8 78 82 81 91 78 85 85
9 .79 84 82 91 79 85 85

10 80 85 85 92 80 87 84

11 81 85 84 92 81 88 85

12 82 86 85 95 85 90 86

15 84 87 87 94 84 90 88

14 85 88 88 94 85 92 89

15 86 90 90 95 86 94 90

16 86 92 91 94 87 94 91

Brine ~60 ~6° F 5° W -2° 8 0° F 7°

Temp .

Temp. 58° 56° 40° F 56° 58° F 58°

of 1.211:

F1

Table XLIII. Showing the per cent Overrun per Kinute for Lot VI in

Part II (24 hour grouy)

 

Butch Number

 

 

Xinutes I II III IV V VI nveraje
2 45 5O 45 60 45 37 44
3 67 65 64 78 66 56 66
4 74 7O 77 85 75 78 76
5 76 75 79 89 79 92 81
6 79 77 83 9O 81 95 84
7 80 79 87 9O 82 9O 85
8 81 80 89 91 83 85 85
9 82 82 89 92 86 85 86

10 83 83 9O 93 87 85 87

11 84 86 91 95 88 87 88

12 85 88 91 95 89 88 89

13 87 9O 92 97 91 9O 91

14 88 92 93 98 92 9O 92

15 89 94 95 99 93 92 94

16 9O 95 96 97 93 94 94

Brine -9° F -6° F 2° F -5° F 5° F 7° F

5:3; 58° F 56° F 40° F 56° F 58° F 58° F

of Eix

ru.

Table XLIV.

97

bowing Average lElting During a Three Hour Exposure of

 

 

 

88° F. (Part I, 24 hours aged group}
Series Lot Jeight Time Exyosed Jeight
No. No. of Brick 60 90 1205’ 150* 180 of Leak
min. min. min. min. min.

I I 19.0 0.0 1.7 3.1 7.2 4.7 16.7
II 19.0 0.2 3.2 3.7 6.2 3.4 16.7
III 18.5 0.2 3.7 3.4 5.1 3.8 16.2
IV 18.5 0.5 3.9 3.4 5.3 3.6 16.7
V 19.0 0.9 4.7 3.2 4.5 3.5 16.8
VI 19.7 1.7 4.7 3.4 6.2 0.9 16.9
VII 18.8 1.6 5.1 3.3 5.0 1.6 16.6

II I 19.0 0.7 2.3 4.7 6.3 1.8 15.8
II 18.3 0.8 2.3 5.2 5.4 2.4 16.1
III 19.0 0.8 3.7 3.8 5.8 2.0 16.6
IV 18.9 1.3 4.1 5.0 4.2 2.2 16.8
V 20.0 1.6 4.4 4.4 4.0 3.4 17.8
VI 20.0 1.7 4.4 5.1 4.3 2.4 17.9
VII 19.0 2.0 4.9 7.1 4.0 0.0 18.0

III I 19.0 0.0 1.3 3.0 7.0 4.0 15.3
II 19.0 0.3 3.0 3.3 5.2 4.0 15.8
III 20.0 0.4 4.6 3.0 4.0 3.5 15.5
IV 19.0 0.9 3.3 3.2 3.8 4.5 15.7
V 19.0 1.0 5.0 3.5 5.3 1.2 16.0
VI 18.5 1.5 4.7 3.5 6.0 0.0 15.7
VII 18.5 1.5 4.7 3.0 6.5 0.0 15.7

F1

IF-"v

‘1

fl

Ffi

Pa

98

Table XLIV. (Continued)

 

'5' Time Exposed
Series Lot Weight 69 90 120 150 180 Weight

 

 

N0. N0. of Brick min. min. min. min. min. of Leak
IV I 18.5 0.0 3.2 4.1 6.0 2.0 15.3
II 19.5 1.0 5.5 4.0 5.5 2.5 15.5

III Sample lost

IV 19.5 5.5 5.5 5.5 2.0 2.0 16.5
v 20.0 2.1 5.7 4.5 5.7 2.5 16.3
VI 19.5 4.6 4.0 6.0 2.8 0.0 17.4
711 19.0 4.6 4.5 4.0 5.7 0.0 16.8
v I 20.0 0.8 4.8 5.9 4.0 2.1 16.7
II 19.8 1.7 4.0 4.1 4.0 2.7 16.5
III 19.0 1.1 5.5 4.0 5.1 2.9 14.6
IV 19.0 0.5 2.7 4.5 5.5 4.0 15.2
v 19.5 '2.5 5.0 4.9 5.2 0.8 16.2
VI 19.0 1.9 4.2 5.2 4.7 0.8 16.8
711 18.5 2.6 2.7 4.4 5.0 5.0 15.7
VI I 20.0 1.1 5.0 5.9 4.1 2.5 16.6
11 19.0 1.2 5.1 4.8 5.9 2.5 15.5
111 18.0 1.0 4.8 5.0 5.5 1.1 15.4
IV 19.0 1.2 5.1 4.5 4.0 2.7 15.5
v 19.0 2.0 5.0 5.1 5.0 0.9 16.0
71 19.5 5.5 4.0 6.0 5.5 0.0 16.8

VII 19.0 3.2 3.9 5.8 3.2 0.0 16.1

F1

1—1

I».

y—.

5%

7‘1

14.

P—w

i—fi

99

Table XLV. Showing Average Helting During a Three Hour Exposure of

o ,
88 F. (Bart I, 48 hour aged group)

 

r}: 1518 11;.0 S dd.

 

 

Series Lot Weight 60 90 120 150 180 Height
N0. N0. of Brick min. min. min. min. min. of Leak
I I 18.5 0.0 3.2 4.5 6.1 2.9 16.7
II 18.7 0.0 3.7 4.7 6.0 0.9 15.3
III 18.0 0.3 4.0 3.9 5.9 1.6 15.7
IV 18.5 0.2 4.2 4.5 6.6 1.0 16.5
V 18.5 1.2 3.5 4.5 5.1 ’ 2.0 16.3
VI 18.0 2.1 4.5 4.5 5.0 0.0 16.1
VII 18.5 2.0 4.9 4.3 4.2 0.8 16.2
II I 19.5 0.4 3.8 4.0 5.3 2.2 15.7
II 17.5 0.1 2.6 3.7 5.9 2.1 14.4
III 18.0 0.2 3.0 4.0 5.4 2.5 15.1
IV 19.0 0.3 3.3 4.7 5.3 2.1 15.7
V 19.5 0.4 3.9 4.3 5.4 2.3 16.3
VI 18.0 2.1 4.2 4.3 4.0 1.9 16.5
VII 18.5 2.3 3.5 4.5 4.7 1.9 16.7
III I 18.0 0.0 2.8 3.5 6.0 4.0 16.3
II 19.0 0.0 3.5 3.0 7.0 4.0 17.5
III 17.5 0.0 2.6 2.4 6.0 4.0 15.0
IV 19.0 0.0 2.8 3.0 7.0 3.5 16.3
V 20.0 0.2 3.4 3.0 11.0 0.0 17.6
VI 18.0 0.9 3.8 4.0 8.0 0.0 16.7

VII 21.0 0.5 4.6 4.4 7.0 2.0 18.5

1—1

F1

F1

7*:

F1

1*.

}-—1

I~1

F1

H

1""1

100

Table XLV. (Continued)

 

 

 

Time Expoeed
Series Lot weight 60 90 120 150 180 Height
50. No. of Brick min. min. min. min. min. of Leek
IV I 18.5 0.0 5.0 4.0 7.0 0.0 16.0
II 20.0 0.8 3.8 3.0 6.0 3.0 16.6
III 18.0 0.2 2.6 3.2 7.0 2.0 15.0
IV 19.0 0.2 3.3 4.0 6.0 2.0 15.5
V 20.5 0.7 6.3 4.5 5.5 1.0 18.0
VI 19.0 1.5 4.5 4.0 8.0 0.0 18.0
VII 19.0 0.5 5.5 3.5 5.5 1.0 16.0
v I 19.0 " 1.5 5.0 5.5 5.0 2.0 17.0
II 18.0 1.8 4.0 7.0 2.7 1.3 16.8
III 18.5 1.8 5.5 6.0 3.0 1.0 17.3
IV 19.0 3.2 5.5 5.0 3.0 1.5 18.2
V 18.0 3.2 5.0 5.5 4.0 0.5 18.2
VI 19.0 3.0 6.0 7.6 1.5 0.0 18.1
VII 19.0 4.6 4.0 7.0 2.0 0.0 17.6
VI I 18.5 1.1 4.5 6.0 3.0 2.0 16.6
II 19.0 1.7 5.0 6.5 3.4 1.0 17.6
III 19.0 1.5 4.5 7.2 3.5 1.6 18.3
IV 18.0 1.3 5.0 6.0 4.0 1.0 17.3
V 18.5 2.2 5.0 6.5 2.5 1.0 17.2
VI 19.0 2.6 6.0 5.0 3.0 0.0 16.6

VII 18.0 3.3 5.5 5.0 3.0 0.0 16.8

F1

)"1

)“fi

741

Ffi

)—

5'1

*fi

fi

I71

7—1

101

Table XLVI. Showing Average melting During a Three Hour Exposure 0f

840 F. (Part II, aged 24 hours)

 

 

 

Series Lot Weight Time EXposed Weight
Ho. HO. of Brick 60 90 120 150 180 of Leek
min. min. min. min. min.

I I 18.0 0.1 3.0 3.1 3.8 2.6 12.6
11 18.0 0.0 2.1 3.9 3.0 2.5 11.5
III 17.0 0.0 2.5 3.2 3.3 3.0 12.0
IV 17.0 1.1 3.2 2.9 4.6 3.0 14.8
v 17.0 0.8 5.5 5.0 5.0 "5.5 15.8
VI 16.3 0.0 3.0 3.0 3.0 3.0 12.0

II I 18.5 0.5 2.1 3.4 2.8 4.2 13.0
II 18.0 0.6 2.3 4.1 4.9 4.1 16.0
III 19.0 0.0 2.8 3.2 3.9 3.9 13.8
IV 17.0 0.3 2.5 2.7 3.1 3.5 12.1
V 18.0 0.0 3.5 3.3 3.5 3.5 13.8
VI 17.0 0.1 3.5 3.5 3.0 3.0 13.1

III I 18.0 0.3 2.5 3.0 3.8 3.2 13.0
II 18.0 0.6 3.0 4.2 5.5 2.5 15.8
III 17.0 0.1 2.4 3.6 5.9 3.0 15.0
IV 18.0 0.5 2.6 2.7 3.0 4.0 12.8
V 18.0 0.5 3.2 3.9 3.0 3.5 14.1

VI 17.8 0.6 3.0 4.6 3.6 2.7 13.5

H

fl

i‘1

F-w

102

Table XLVI. (Continued)

 

Time 3290365

 

 

Series Lot Height 60 90 120 150 180 Weight
N0. N0. of Brick min. min. min. min. min. of Leak
IV. I 17.5 0.1 2.5 2.8 5.0 2.4 10.6
II 18.0 0.5 2.7 3.8 4.5 4.5 15.8
III 18.0 0.8 5.0 3.8 5.4 2.6 15.6
IV 17.5 0.0 2.9 5.1 5.0 2.7 11.7
v 19.0 0.1 5.7 3.8 4.0 5.0 14.6
VI 17.5 0.2 2.7 5.1 4.4 5.5 15.7
v I 18.0 0.1 2.2 5.6 3.8 2.6 12.5
II 18.0 0.0 2.0 4.0 4.0 5.0 15.0
III 18.0 0.0 2.1 5.9 v.4.0 5.0 15.0
IV 17.5 0.0 5.1 5.5 5.9 2.1 12.6
v 18.5 0.7 5.4 5.2 5.5 2.7 15.5
VI 18.9 0.4 5.1 5.5 5.0 2.5 12.9
VI I 16.5 0.5 5.5 4.0 5.5 2.9 14.4
11 16.8 0.4 5.1 5.5 3.8 2.5 15.5
III 17.8 0.8 5.7 5.6 2.7 2.5 15.5
IV 17.6 0.1 5.5 5.4 5.1 5.2 15.1
v 16.1 0.0 5.8 5.7 5.5 ' 2.0 15.0

VI 17.3 0.5 3.3 2.7 3.0 2.3 11.8

)"1

l‘—‘l

H

'9
\4
'1. \
\ I

. .-
t

‘.0

1-1

F1

a-.

)—1

103

Photogrephe of eir cells formed on cardboard beeee upon melting and
We

 

l '—
"‘1> " .'\ O'. C. ' ’_‘ .
re. Jew . ' , , ,'
‘_-._ I.‘:.¢ ) -.. 4
' ,1“ '5 q . I

. ’ 1 ,
I ., . . . . . ~

, . ’. . , A l ‘ e ‘, ° . . " '
_ .- 1 .4“‘M.A .L. ' 'l ' ' ' . I ' A. l . In, A' X A 1"

Piete I. Shaving the eir cell fomtion

of ice cream nede with cream es

the entire eource of fet.

 

 

21.7.11. Showing eir cell fomtion
from melted ice creen node
with butter «applying 6 per
cent of the fat end creel:

96 per cent.

104

 

. . ,1
......J
..e... .
.....nor‘”

I .

 

,oanefe). .

no...“ ..

Showing eir cell formation

III.

Plete

from melted ice creel nude

with butter supplying 10 per

cent of the fet end cream

95 ”1' “me

 

 

0...“.
’ e
e.e..
.e
....v.b
. ‘ .
e O
0......
oe...e .
I. C. e
... ...e
'e.
e ....
....
(...eeuu
‘
..eooOen‘
e e e.
’ Q
0.“.el
“ r 0.20-0.01
....a e MWe . tern. . e. . see»...
I . we 0‘ e
eeoue .ee.. 90eb..eeu... 0. .999”... .1. o ... .. .
nee-Oeu-OOefO.. .. \cU'I'?’ 'W..Ot’flv.. m 0.
......efiv’ee 0.0.0.1...Lee .....O-e e”.oe.eel.ere.§euo .r. Her .e0
0. ..eu.... OI ..e...‘ofi. D e e. "Wprvficm 0". o A
.ecee e. . e0. '0. e. a ...!f!e........ 33.00
.e ,..".e.... ..I‘PeeOeQ ‘e ...”...Q are 7......e..ar.e$
Ce. ' I 0 On“... 00...... “W... .0 wePN; 1...... ‘ r
.0 O n e o . I. n.
Je.’ .05.le .0: “ch. . .C Us eo
.0 . Oar . 0 v .
v.0 ... e 0e .emeev; ..a.m..9..6$..f t.“
0 e . ..e. e M" . e .
' C .e.."' I r . .0. . '44,. in". r . e '.
' Q .ee 5 . I a .e. O 8.0... I e O

 

 

Showing eir cell formation

Plete IV.

from melted ice creem mode

with butter supplying 20 per

cent of the fat end creem

80 per cent.

105

e
0
.’

e...“

e e.
.10 5"}.

 

cell format ion

Showing eir

Pl‘t. Ve

J

from melted ice oreem nude

with butter supplying 50 per

cent of the fat end cree-

60percent.

 

eir cell formation

Plete 71.

from melted ice cream nde

with butter eupplying 00 per

cent of the fet and cream

80 per cent.

106

 

,6
.‘g'.

"...'I"‘ :4.

' O .
. new» 0.
c ' 7 93.33“ .'1113'j..__~§_’.91_~'_-‘_‘__

k

‘4'
(J

of the ice creem needs with butter

es the entire source of fet.

Photomiorogrephs smde of 10 per cent wster dilutions of eech of

the mixes used in Part I (Series VI of 48 hour eged group used es illus-

 

tret ion) .

   

. u ' . . ‘5 ‘ - ' ' . . "~ . -,’l'l|.
' - ‘ ' ’ )0 ' ’ ‘t ' e S
‘ g . I \. ()J'.)) V . '~. :‘.‘fi .: ' . D. . ‘ ’K'b’r ‘ “ . ,t‘ he f‘g - O
.15' n9J—L... 5"; 1)‘ 5’“; s... ‘ . .‘l’ A .. .. ... \. \-""r‘.‘° Q‘:'n*_‘ r- "‘

Plate VIII. Showing condition of fet globules
es present in 111: 1 (10035 creem

used es fat source)

107

 

Plate 11. Showing condition of fat globules
ss present in m: 11 (5% butter

end 95% cresn used es fst source)

 

 

2 .. -. .1 .,
Plots 1. Showing condition of fst globules

es present in n: 111 (101 butter

“Moreenusedss fst source)

' . r

l
4

 

I
v

Plate II. Showing condition of fat glam"

ee present in m 17 (20% butter

end 80% eresnused es fst source)

 

\

_ ‘ ‘ .- ‘ - \ . .‘1 ‘
_ ‘n \ . ,2 \ ‘ . . , V ‘e . - . ~
.11 k - .12.: 5‘. - ‘7 ~ - -' A. -...--e .t.‘ K- L- e \-

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ee present in 111: r (50% butter

end 60% crew used so fet source)

108

109

i.
. / Ni .V .1"
1 I -( ..II' '1‘ '+’ "_I I
:ny f “-451 “‘4! ‘4 ve. IV 4 -

Plete XIII. Showizg condition of fat globules

 

as present in Mix 71 (80% butter

end 20% cream used as fet source)

30.17;},‘8’ -.','¢..

 

 

 

Plete XIV. Showing condition of fat globules

es present in Mix VII (100% butter

used es fat source)

llllllllllllHiIIIHHIIIHIHIllHIIIIHHIIHHIIIIHHIIHHI

 

31293 02670 9737