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Dept. of Dairy Husbandry, Michigan State College, East Lansing, Mich.
ABSTRACT
The Baumé hydrometer may be used as an accurate indicator of the composition of ice cream mixes during condensation and as a method for prediction of when to strike the batch. This work was designed to originate a method for prediction of Baumé readings for mixes of a definite finished composition, using composition as the basis for calculation. In preliminary work, homogenization of the mix was found to have no effect on Baumé reading; that, to be comparable from day to day, readings had to be taken at the same temperature; that the average mix condensed at á 24 inch vacuum boiled at 140° F., which made the temperature of 125° F. a convenient one at which to take Baumé readings; that density of all mixes studied varied 0.0016 and Baumé reading varied 0.2° for each 5° F. change in temperature within the range of 115–155° F.; that pan condensed mixes are similar in viscosity and surface tension to vat prepared mixes; and that, as a rule, great increase in viscosity resulted in slight increase in surface tension.
Twelve mixes of different compositions were made up, condensed, analyzed, restandardized to desired composition and their Baume readings taken for use as standards. By using this standard it was found that a 1235 pound mix could be drawn to within ten pounds of its desired weight. Within the range of 60° F. to 155° F. milk solids-not-fat, sugar, and gelatin were found with increase in temperature to remain constant in volume when in suspension or solution. Densities of ice cream ingredients, determined by the methods described, were found to be as follows: milk-solids-not-fat, 1.6129; sucrose, 1.6107; and gelatin, 1.5384. Use was made of densities of water and butterfat, as given in table 7.
Additive density was calculated, as described, using the value for water and butterfat at the temperature at which the Baume was to be read. This additive density, divided by 100, and the result multiplied by the factor, 0.949, for readings within the temperature range of 120° F. to 135° F., gave a predicted density, which when converted to Baumé give an average density accuracy within 0.2° Baumé.
To make use of these values in predicting Baumé reading for a mix the number of pounds of each component of the mix in 100 pounds is multiplied by the density of the ingredient at the, temperature at which the Baumé reading is to be made. Density of milk-solids-not-fat, sugar, gelatin, and butterfat and water have been given. The density factors are added, divided by 100, and multiplied by 0.949, if the Baumé reading is to be made between the optimum temperature range of 120° F. to 135° F. The density yalue secured is converted to Baumé by reference to table 8. This value should give correct Baumé, within 0.2°, at which to strike the mix.
* Journal Article No. 387 n. s., Michigan State College.
1 Dairy Industries Supply Association Fellow.
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