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A Comparative Evaluation of an Ice Cream Supply as it Reaches the Consumer^*

Dairy Husbandry Department, University of Nebraska

ABSTRACT

Conclusions: This preliminary study of a limited number of pint samples of vanilla ice cream at all price levels available to the consumer in the trade territory studied does not indicate the reason for the difference in price level when a comparison is made on the basis of the following: net weight of ice cream obtained; calculated overrun in per cent; composition including butterfat, total solids, protein and calculated carbohydrate; bacteria count of either total or colon type organisms; calorific value purchased for a certain expenditure, or quality as determined by organoleptic examination.

It is recognized that this is not an all-inclusive study of a problem of this character but it is believed that studies such as this carried out in a market at intervals of six months or one year would tend to bring to the consumer a more uniform product and tend to aid in establishing a sound basis for differences in price per unit quantity of ice cream purchased.

^* Published with the approval of the Director as Paper No. 254, Journal Series, Nebraska Agricultural Experiment Staion.