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A Volume Weight Study of Ice Cream^*

A. W. Philips

Dairy Department, Massachussetts Agricultural College, Amherst, Massachussets

ABSTRACT

1. The shrinkage of ice cream when dished from bulk containers averaged about one-third of its original volume.
   
2. The shrinkage was nearly the same regardless of the size or type of disher or the size and shape of the carton used.
   
3. The ice cream spoon was found to be the most practical dishing tool.
   
4. The effect of the overrun on the volume shrinkage was not very marked.
   
5. Method of dishing and filling of the cartons was ascribed as being of vital significance on the shrinkage encountered in commercial practices.
   
6. The effect of the dishing temperature was not very great unless extreme temperatures were encountered.
   
7. The composition of the mix did not influence the volume shrinkage sufficiently to be of importance when compared with item 5.
   

^* Publication number 58, Massachusetts Agricultural College.

Acknowledgement is here made to Professor H. F. Judkins, former head of the Dairy Department, Who originally proposed this problem and under whose guidace the major portion of this work was performed and to professor J. H. Frandsen, present head of the department, for valuable suggestions and criticisms.