The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 2
... skim a fairly rich cream . When received at the factory the cream should ... milk constituents upon which bacteria feed . On account of the waste and ... milk factories may be pointed out as illustrations . of what a consistent policy of ...
... skim a fairly rich cream . When received at the factory the cream should ... milk constituents upon which bacteria feed . On account of the waste and ... milk factories may be pointed out as illustrations . of what a consistent policy of ...
Página 52
... milk that is to be used in the manufacture of milk powder . The milk used must be fresh and of good quality . Whole milk , skim milk , or partly skim milk may be used . The problem of eliminating all of the water from this milk , simple ...
... milk that is to be used in the manufacture of milk powder . The milk used must be fresh and of good quality . Whole milk , skim milk , or partly skim milk may be used . The problem of eliminating all of the water from this milk , simple ...
Página 53
... skim milk are reduced to about 81⁄2 or 9 pounds of milk powder . This powder is sometimes used in the ice cream industry as a stabilizer . Its value as a stabilizer is due to the fact that it increases the per cent ... MILK , MILK POWDER 53.
... skim milk are reduced to about 81⁄2 or 9 pounds of milk powder . This powder is sometimes used in the ice cream industry as a stabilizer . Its value as a stabilizer is due to the fact that it increases the per cent ... MILK , MILK POWDER 53.
Página 54
... skim milk and unsalted butter or a mixture of milk powder , water , and unsalted butter is heated to a temperature of 150 ° F. or 160 ° F. At this temperature the fat is in a liquid condition which is very necessary to successful ...
... skim milk and unsalted butter or a mixture of milk powder , water , and unsalted butter is heated to a temperature of 150 ° F. or 160 ° F. At this temperature the fat is in a liquid condition which is very necessary to successful ...
Página 55
... skim milk in a perfectly homogenous condition . The cream thus obtained is much more viscous than ordinary cream of the same richness and is therefore of particular value for ice cream making.3 From the foregoing brief discussion it is ...
... skim milk in a perfectly homogenous condition . The cream thus obtained is much more viscous than ordinary cream of the same richness and is therefore of particular value for ice cream making.3 From the foregoing brief discussion it is ...
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.