JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 11 No. 5 380-396
© 1928 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Bateman, G. M.
Right arrow Articles by Sharp, P. F.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Bateman, G. M.
Right arrow Articles by Sharp, P. F.

Some Observations on the Consistency of Cream and Ice Cream Mixtures

George Monroe Bateman and Paul Francis Sharp

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

  1. The yield value and consistency of cream increased with fat content, aging, and homogenization and decreased by heating.
  2. Ice cream mixtures of average composition were shown to vary considerably in yield value and consistency.
  3. Some of the difficulties which may arise if plastic substances are treated as viscous were shown.
  4. Attention is called to some of the difficulties in relating the "viscosity" of ice cream mixtures to their freezing properties.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1928 by the American Dairy Science Association ®.