teurized cream unless special precautions are taken to age or ripen it. No attempt should be made to whip it at temperatures over 40° F.

According to experiments conducted by the Maryland station some years ago, it seems that acidity also affects the whipping qualities of cream: The following extract is taken from Bulletin 136 of the Maryland station.

"The older the cream up to the point of separation of whey from clabber the better it whipped. For this reason gravity cream of the same fat content whipped better than fresh separator cream, 12 hours usually being required to raise. This was accompanied by a development of 0.2 to 0.3 per cent. of lactic acid. Samples of cream were also whipped with and without commercial lactic acid so as to overcome any changes which would occur were the cream allowed to remain at various temperatures while lactic acid increased naturally. In every instance the cream to which commercial lactic acid had been added whipped in less time and produced a more dense foam than did that to which no acid had been added.

"Lactic acid, either natural or commercial, at low temperatures affected a gelatinous consistency of the casein and albumen of the cream, which rendered it capable of holding a considerable quantity of air, thus facilitating whipping.

"In the following tablet each sample of cream has been held at 45° F. for two hours. Here the effect of lactic acid proved to be of greater importance than that of the fat content . . . 0.3 of one per cent. of acidity is the maximum which cream may contain without acquiring a sour taste."

Viscogen. A substance known as viscogen, which is

made from a solution of sugar and lime water, is sometimes used to restore the viscosity of cream. While this substance is not in any way harmful, cream in which it has been used should be so labeled.

In case the consumers have been accustomed to buying the whipping cream and doing the whipping themselves it may be necessary to work up the trade for this product, but once established, it should prove a very profitable side line. The whipped cream can be packed in ice cream packers for delivery and will stand up well when properly packed.

CHAPTER XX

ICE CREAM AS A SIDE LINE IN THE LOCAL CREAMERY

According to a recent report of the Bureau of Animal Industry, many of the small creameries have taken up the manufacture of ice cream as a side line. The plan has, in many cases, proved highly satisfactory. However, before a small creamery company undertakes the manufacture of ice cream, local market conditions and demands, as well as the adaptability of the factory and its location, must be carefully considered.

Local conditions. In a town of 1,200 or 1,500 inhabitants there should be a ready market for a limited amount of ice cream. If the surrounding country is well settled, or if there are a few smaller towns within a reasonable distance, the prospects of securing a ready market for ice cream in paying quantities are sufficiently good to warrant the installation of the necessary machinery for the manufacture of ice cream in the local creamery. In a general way, however, it is safe to say that unless a market can be found for at least 20 or 30 gallons of ice cream a day during the summer, it will scarcely pay a small local concern to engage in the business.

Advantages of ice cream as a side line. Many small creameries find it difficult to compete with larger creameries in the general butter market. The keen competition makes it necessary to stop all waste of power and labor and at

the same time secure a market for the products of the factory at a fair price.

Under many conditions ice cream as a side line will prove to be the best means of securing greater efficiency and greater profit from the factory. In addition to the direct returns from the sale of ice cream, there will be the

indirect returns in the form of greater popularity and greater prestige accruing to the local concern, provided the business is properly handled.

There will be many possibilities for expansion and improvement open to the creamery that manufactures ice cream for the local trade. There is an opportunity to put into