The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
Dentro del libro
Resultados 1-5 de 43
Página vii
... Cooling without pasteurizing - Pasteurization and cooling Effects upon the body and swell of the ice .. 33 cream - CHAPTER IV CONDENSED MILK , MILK POWDER , AND HOMOGENIZED CREAM Relation to the ice cream industry The manufacturing ...
... Cooling without pasteurizing - Pasteurization and cooling Effects upon the body and swell of the ice .. 33 cream - CHAPTER IV CONDENSED MILK , MILK POWDER , AND HOMOGENIZED CREAM Relation to the ice cream industry The manufacturing ...
Página ix
... Cooling and freezing French cooked cream - Tutti frutti ice cream - Nesselrode pudding - Manhattan pudding - Frozen custard- Other Neapolitan formulas - Almond pistachio - Burnt almond Butter - Chestnut Coffee - Filbert Royal - Fancy ...
... Cooling and freezing French cooked cream - Tutti frutti ice cream - Nesselrode pudding - Manhattan pudding - Frozen custard- Other Neapolitan formulas - Almond pistachio - Burnt almond Butter - Chestnut Coffee - Filbert Royal - Fancy ...
Página 33
... cooling to insure the best results . Receiving . As each shipment of milk or cream reaches the factory it should be weighed , sampled , and graded . Each patron's shipment should be weighed separately and tested for butter fat by the ...
... cooling to insure the best results . Receiving . As each shipment of milk or cream reaches the factory it should be weighed , sampled , and graded . Each patron's shipment should be weighed separately and tested for butter fat by the ...
Página 39
... cooled as quickly and as thoroughly as possible and held . at a low temperature . The better method , however , is to pasteurize and cool the cream before placing it in the. Fig . 15. A Continuous Pasteurizer . Fig . 17. A Retarder . Fig ...
... cooled as quickly and as thoroughly as possible and held . at a low temperature . The better method , however , is to pasteurize and cool the cream before placing it in the. Fig . 15. A Continuous Pasteurizer . Fig . 17. A Retarder . Fig ...
Página 40
... cooling quickly to a very low temperature to inhibit the growth of spores which are not destroyed at the tempera- tures employed in pasteurization . There are two methods . of pasteurization , known as the continuous method and the ...
... cooling quickly to a very low temperature to inhibit the growth of spores which are not destroyed at the tempera- tures employed in pasteurization . There are two methods . of pasteurization , known as the continuous method and the ...
Otras ediciones - Ver todas
The Manufacture Of Ice Creams And Ices Julius Herman Frandsen,E. a. Markham Sin vista previa disponible - 2019 |
Términos y frases comunes
3.5 per cent agitation air hardening almonds ammonia amount bacteria batch brick brine butter fat cheese clean color condensed milk cooked cooling cream Lbs cream Test creamery creams and ices cubic centimeter dairy egg albumen eggs emulser extract five gallons flavoring material formula freezer freezing fruit juices gelatin if desired grading hardening rooms heat Hokey Pokey ice and salt ice cream factory ice cream maker ice cream mixture inches lactic acid lemon juice machine manufacture of ice melted method milk and cream milk or cream milk powder milk solids milk to 100 molded ice cream Neapolitan ice cream nuts obtained orange packing pasteurization pineapple pipe pounds of cream pressure quart refrigeration revolutions per minute sample score sherbets skim milk solution stabilizer steam storage substances sugar syrup tank Test of cream ture valve vanilla viscogen viscosity yolks
Pasajes populares
Página 70 - A flavoring extract* is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation.
Página 296 - Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and towels, and shall be maintained in a sanitary condition.