University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

University of Wisconsin / The winter course in dairy manufacturing, 1935-36

Second semester,   pp. 4-9 PDF (1.1 MB)


Page 5


COURSES IN DAIRY MANUFACTURING
                      ICE CREAM MAKING
                      Dec. 31, 1935-Jan. 18, 1936
                  H. H. SOMMER AND C. W. VILBRANDT
     The course in ice cream making aims to teach the science and art
of making ice cream, starting with the discussion of the raw material
used and considering the various phases of the subject up to the time
the product is consumed.
     Class room instruction includes the following: raw materials, their
composition and quality; composition of ice cream, legal standards,
factors to consider in deciding on the composition to use; figuring the
mix; preparing the mix, pasteurizing, homogenizing; standardizing
and aging; freezing the product: the construction and operation of
freezers, changes occurring in the freezer, hardening rooms, and retail
cabinets; factors that affect the viscosity, whipping ability, body and
texture of the product.
     In the laboratory work the aim is to teach not only the practical
operations of making and testing ice cream mix and freezing, but also
to illustrate the effect of various practices on the quality and charac-
teristics of the finished product. A few of the comparisons to be made
are to illustrate the effect on overrun, body, texture and flavor produced
by differences in fat content, differences in S. N. F. content, differences
in gelatin content, differences in sugar content, using eggs, homogeniz-
ICE CREAM MAKING FROM NEW INGREDIENTS TO PACKAGING OF THE FROZEN PRODUCT
5


Go up to Top of Page