. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. HIGH AGIXG TEMPERATURES EOR ICE CREAM 7 The data on melting resistance are given in Table 3. and the appearance of the melting ice cream is shown in Plates 1 and 2. These results show that the samples aged at 68° F. had greater melting resistance than those aged at 38° only. This increase, however, was greatest in the mixes aged at 68° only. Aging for 4 hours at 38° gave a slightly higher melting resistance than aging for 24 hours at 38° F. The aging temperature also affected the appearance of the melting
. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. HIGH AGIXG TEMPERATURES EOR ICE CREAM 7 The data on melting resistance are given in Table 3. and the appearance of the melting ice cream is shown in Plates 1 and 2. These results show that the samples aged at 68° F. had greater melting resistance than those aged at 38° only. This increase, however, was greatest in the mixes aged at 68° only. Aging for 4 hours at 38° gave a slightly higher melting resistance than aging for 24 hours at 38° F. The aging temperature also affected the appearance of the melting ice cream. Samples which were aged at 38° only had a normal melting appearance, while those aged at 68° F. showed a curdled appearance on melting, which was less pro- nounced when the 68° aging period was followed by a 38" aging period. This melting defect was more evident than is shown in Plate 1. Plate 2 is a close-up view showing more plainly the undesirable nielting appearance of a high rnitially aged mix provided gelatin content is not 6 2 m 12 7f T\/AE \y A\I^/UTES Chart 1. — The Effect of Aging at i\H° F, on the Whipping Ability of Mixes Containing per cent Gelatin, The overrun data shown in Chart 1 are the average of two trials. From this graph we may conclude that aging at 68° either alone or followed by a low temperature aging period, retarded the rate of whipping when compared with aging at 38°. However, the maximum o\'errun obtained was the same for all mixes. The data on the rate of whipping of mixes aged at 38° for 4 and 24 hours show that the longer aging period increased the rate of whipping 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 Massachusetts Agricultural Experiment Station. Amherst, : Massachusetts Agricultural Experiment Station, 19
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