. Milk. Milk. ICE-CREAM AND ICES 635 overrun was devised by Benkendorf, and is carried out as fol- lows (Bull. 241, July, 1914, Agri. Exper. Sta. of Univ. of Wis- consin) : "The apparatus used, in making tiie test consists of an ice- cream sampler, a 250 Florence flask, a 200 Florence flask, a funnel or a 250 beaker, a buret, and a 1 pipet. All of these, except the ice-cream sampler, can be readily obtained from any supply house. "The ice-cream sampler is a cyhnder, about l-j^ inches in diameter (inside measurements) and about 2i.| inches long, pref- erably made o
. Milk. Milk. ICE-CREAM AND ICES 635 overrun was devised by Benkendorf, and is carried out as fol- lows (Bull. 241, July, 1914, Agri. Exper. Sta. of Univ. of Wis- consin) : "The apparatus used, in making tiie test consists of an ice- cream sampler, a 250 Florence flask, a 200 Florence flask, a funnel or a 250 beaker, a buret, and a 1 pipet. All of these, except the ice-cream sampler, can be readily obtained from any supply house. "The ice-cream sampler is a cyhnder, about l-j^ inches in diameter (inside measurements) and about 2i.| inches long, pref- erably made of thin brass tubing. The sampler when' filled >. i A-*^ * =''â^ A 40' 3r 3i' 3^- izi; SI-3i>;2r^'-rtr,ii;ii; u;is??ir,2}; ii% n; is;zi; TEMPEHATUBE-SWELI. CHART Let the space bet-ween the lower straight line AA and the upper curved line BB represent the space occupied hy the mix before, during and after freezing. Let the figures below the lower straight line represent the temperatures of the inix taken at minute intervals during the freezing process. Now, assume that the dasher is being turned at a uniform rate of speed. Then, distance an will be the volume of the mix at the temperature 40° and 66 its volume at 34", at about which point the swell com- mences. It will be noted that the increase in volume' continues but slowly at first, but very abruptly after the mass has been beaten at the temperature 29° for about ;"""'*^' 'â ^^'^'''"e '*« maximum volume, (70% swell) at about the temperature 28% or at the point represented by the distance cc This crest is reached at about the point of thorough freezing. As the temperature falls to 28° the mass begins to become brittle and "beat down" to a point represented by distance dd with 60% swell Jf the beating and hardening processes are continued, the mass will gradually beat down as indicated by the downward curve of the line. This figure is essentially a diagram of aver
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Keywords: ., bookauthorheineman, bookcentury1900, bookdecade1910, bookyear1919
