The Effect of Processing, Handling and of Testing Procedures on the Fat Content of Ice CreamAgricultural Experiment Station, Iowa State College of Agriculture and Mechanical Arts, 1931 - Agricultural experiment stations - 20 pages |
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50 percent cream 8.0 percent milk 80 percent acetic 80 percent acetic-concentrated 80 percent acetic-H2SO4 9.0 gram sample acetic-concentrated hydrochloric acid acetic-concentrated sulfuric acid age cates age AGING AND FREEZING aging vat ANALYSES OF ICE Aver Average Difference 4-6 Average Duplicates Average averages 2 less BABCOCK MODIFICATIONS Babcock-Gerber method cates age cates cork borer cream test bottle cream was sampled drawn from freezer Duplicates Average Diff Duplicates Average Duplicates EFFECT OF HARDENING fat percentage freezer From retail freezer sides frozen condition frozen ice cream frozen product hydrochloric acid method ice cream mix ice cream sampled MELTED CONDITION melted ice cream milk test bottle Mojonnier analyses MOJONNIER FAT TEST Mojonnier method percent acetic-concentrated hydrochloric percent acetic-concentrated sulfuric percent cream test percent milk test reader oil RETAIL HANDLING retail packer Sample number SAMPLED FROZEN samples of ice SINGLE MIX sulfuric acid method Tables VII temperature vat As drawn Weigh a 9.0 రాజ