Ice cream has been defined as ยป frozen dairy-product, with or without natural flavoring, containing sugar, and a specified amount of butter fat as required by the laws or regulations of the various states and the Federal government. Ordinarily ice cream consists of cream, sugar, flavoring, and some stabilizer which is usually gelatin. These are the principal ingredients, but rich cream may be thinned by the addition of skim milk, or skim-milk powder may be added, to build up the solid s-not- fat and thus improve the body. Ice cream is truly a frozen dairy-product, although other products than cream may enter into its makeup. The different ingredients that enter into an ice cream mix exist in different grades, concentrations and forms. It is desirable, therefore, in order to obtain constructive data, to follow a logical approach which would be to study first, simple isolated portions of the system m that is, the different types of dispersed phases in the dispersion medium taken singly - and then the effects of the combinations of such systems, gradually increasing the complexity.
| Identifer | oai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:theses-3003 |
| Date | 01 January 1926 |
| Creators | Percival, Gordon Pittinger |
| Publisher | ScholarWorks@UMass Amherst |
| Source Sets | University of Massachusetts, Amherst |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Masters Theses 1911 - February 2014 |
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