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Speed of Dasher and Scraper as Affecting the Quality of Ice Cream and Sherbet^*

Department of Dairy Husbandry, University of Nebraska, Lincoln

ABSTRACT

1. The speed of the dasher (200 r.p.m. normal; 163 r.p.m. low; 260 r.p.m. high) has no appreciable effect upon the rapidity of freezing ice cream; upon the rapidity of incorporating 100 per cent overrun; or upon the body and texture of the finished ice cream, when made from fresh dairy products.
   
2. In freezing sherbets, where an overrun in excess of 30 to 40 per cent is undesirable, the reduction of the effect of the dasher by reducing its speed, by allowing it to idle, or by operating at normal speed in the same direction as the scraper, is useful in preventing the too rapid incorporation of overrun and the consequent necessity of drawing the sherbet before it is properly frozen.
   
3. The operation of the scraper at a speed above normal slightly shortens the freezing time and also the time necessary to incorporate 100 per cent overrun and tends to produce a slightly smoother body.
   
4. Comparing the effect of variations of speed of dasher and scraper in freezing ice cream, the scraper is the more important.
   

^* Submitted to the JOURNAL OF DAIRY SCIENCE as Contribution No. 94 from the Nebraska Experiment Station.