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Measuring Quality in Ice Cream

Connecticut Agricultural College, Storrs, Connecticut
Massachusetts Agricultural College, Amherst, Massachusetts

ABSTRACT

Uniform good quality ice cream must be one of the biggest assets in the continued expansion of the ice cream industry. What are the factors that make up quality in ice cream? The butter and cheese industry solved these questions sometime ago and a uniform system of grades and standards have been developed. So far no such grades and standards have been developed in the ice cream industry. Different score cards and other systems of measuring quality have been suggested from time to time, but none of these have become standardized. In view of the fact that ice cream is now included in the Educational Students Dairy Products Judging Contest at the Eastern States Exposition, and that serious consideration is being given towards including ice cream in the National Contest, it seems very, desirable to establish some uniform system of measuring the quality of ice cream. It is with this idea in mind and in the hope of opening up a thorough discussion on the subject that the writers suggest a score card and a system of grades and standards.