The Book of Ice-Cream (Paperback)

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III MANUFACTURED MILK PRODUCTS AS RELATED TO ICE-CREAM Besides the milk and cream, several other manufactured milk products are used in ice-cream. What has been said previously about the milk and cream applies also to the milk for these products. The quality, especially the flavor, is very important. CONDENSED AND EVAPORATED MILK There is a difference between condensed and evaporated milk, but because of their similarity, both in composition and manufacture, they will be considered together. Condensed milk usually has sugar added to preserve it, although some ice-cream-makers use it without added sugar, when it is known as plain in contrast to sweetened condensed milk. The evaporated milk is usually sterilized in sealed cans to preserve it, no sugar being added. More condensed milk is employed in making ice-cream than evaporated milk. The condensed is usually shipped to the ice-cream manufacturer in bulk, either in milk-cans or barrels. 17. Method of manufacture.?The water is removed from the milk by heating under reduced pressure. The heating is usually done in a copper pan. (Fig. 5.) This is accomplished by means of a steam jacket on the bottom and usually one or two steam coils in the pan. Beforedrawing the milk into the pan, it is heated in an open copper vessel, by turning direct steam into the milk. This container is called the hot well or fore warmer. The temperature varies according to whether plain or sweetened condensed is being made. The sweetened is heated FiG. 5.?View of modern condensory showing hot wells, vacuum pan, vacuum pump and cooling tanks. higher to dissolve the sugar. The object of heating under reduced pressure is to reduce the boiling point. At ordinary pressure milk would boil at the same temperature or a little above that of...