. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. PREPARING THE MIX. FILLERS AND BINDERS 145 2. The extract flavorings are used largely in commercial ice-cream making, chiefly because they are easily obtained, relatively cheap, and can be stored without spoiling. Some ice-cream makers claim that some of these extract flavorings impart disagreeable flavors to the ice cream. So far as t
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. PREPARING THE MIX. FILLERS AND BINDERS 145 2. The extract flavorings are used largely in commercial ice-cream making, chiefly because they are easily obtained, relatively cheap, and can be stored without spoiling. Some ice-cream makers claim that some of these extract flavorings impart disagreeable flavors to the ice cream. So far as the authors' experience goes, this claim cannot be substantiated. The poorer grades of extracts should never. Fig. 32. —The IMiller ice cream mixer. be used. Supply houses keep several grades, and the best grade of flavoring extracts should invariably be added to the cream. The amount of flavoring extract to be used depends upon the degree of concentration of the extract. If the best extract is secured, one ounce to one gallon of cream or two small tablespoonfuls for every gallon of cream used is about the proper amount. The extract should ordinarily not be added until just previous to putting the mix into the freezing can. Especially is this important. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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