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Ice Cream Manufacture

Dairy Department, Michigan State University, East Lansing

ABSTRACT

In retrospect, the changes in the ice cream industry during the past 50 years may seem to be primarily the advances made in merchandising and in sanitation, but for the consumer who lived in the early period the changes are largely those of price. Although consumer prices are higher today, the increase is relatively less than that in machinery, labor, and material costs confronting the manufacturer. The methods used in making ice cream of superior quality in 1906 were extremely cumbersome and expensive by today's standards. For example, the 10-day aging period involved then would be impractical today because of the additional space and equipment required. The freezing process at this early date was one involving the use of a motor-propelled 10-gal. can placed inside a tub packed with ice and salt—a great contrast to the high-capacity continuous freezers of today.

The soda bar and fountain of 1906 brings nostalgic thoughts to many old-timers.