Bulletin, Issue 302 |
Common terms and phrases
14 per cent 24 hours according to standard Aged 4 hours Aged 4hrs aged at 68 AGING at 68°F amount of gelatin approximately bacterial growth basic viscosity body and texture butterfat cent fat CENT OVERRUN cent serum solids cent sugar compared with aging cooled rapidly cream mix containing curdled appearance Effect of Aging Effect of Initial excessive retardation experimental methods finished product gelatin 176 Bloom gelatin content gelatin efficiency given under experimental HIGH AGING TEMPERATURES high initial aging high initial temperature hours at 38 ice cream manufacturers ice cream mix imately increase in basic increase in melting initial aging temperature low temperature aging melting behavior melting ice cream melting resistance mix containing 14 mixes aged pH and titratable procedure as given processed according rate of whipping samples aged short aging period standard procedure surface cooler Sweet cream mix temperature above 50 temperature aging period titratable acidity Trial 4 Trial Whipping Ability