The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 27
... bacterial content of cream : " After pasteurization , however , the practical ice cream maker considers it necessary to store the cream so that it will regain its viscosity and give a suitable yield . THE BACTERIOLOGY OF ICE CREAM 27.
... bacterial content of cream : " After pasteurization , however , the practical ice cream maker considers it necessary to store the cream so that it will regain its viscosity and give a suitable yield . THE BACTERIOLOGY OF ICE CREAM 27.
Página 28
Julius Herman Frandsen, E. A. Markham. will regain its viscosity and give a suitable yield . This in- troduces the question of whether or not there is an increase in bacteria during this period . sidered suitable for holding the Fig . 8 ...
Julius Herman Frandsen, E. A. Markham. will regain its viscosity and give a suitable yield . This in- troduces the question of whether or not there is an increase in bacteria during this period . sidered suitable for holding the Fig . 8 ...
Página 34
... viscosity of the cream makes it difficult to measure out an exact amount . A slight variation in the amount taken from one shipment may introduce quite an error on account of the high percentage of butter fat in cream . For this reason ...
... viscosity of the cream makes it difficult to measure out an exact amount . A slight variation in the amount taken from one shipment may introduce quite an error on account of the high percentage of butter fat in cream . For this reason ...
Página 35
... viscosity of the cream . On account of this viscosity more cream adheres to the inside of the pipette also . For these reasons a fair test cannot be made without weighing the exact amount of cream . For this purpose quite a sensitive ...
... viscosity of the cream . On account of this viscosity more cream adheres to the inside of the pipette also . For these reasons a fair test cannot be made without weighing the exact amount of cream . For this purpose quite a sensitive ...
Página 45
... viscosity of the cream but this viscosity can be regained to some ex- tent by holding the cream for some time at a low tempera- ture . If the cream is not handled in this way , the ice cream made from it will not swell properly and will ...
... viscosity of the cream but this viscosity can be regained to some ex- tent by holding the cream for some time at a low tempera- ture . If the cream is not handled in this way , the ice cream made from it will not swell properly and will ...
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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.