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Access Type

Open Access

Document Type

thesis

Degree Program

Chemistry

Degree Name

Thesis (M.S.)

Year Degree Awarded

1926

Keywords

Ice cream, ices, Viscosity

Abstract

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing sugar, and a specified amount of butter fat as required by the laws or regulations of the various states and the Federal government. Ordinarily ice cream consists of cream, sugar, flavoring, and some stabilizer which is usually gelatin. These are the principal ingredients, but rich cream may be thinned by the addition of skim milk, or skim-milk powder may be added, to build up the solid s-not- fat and thus improve the body. Ice cream is truly a frozen dairy-product, although other products than cream may enter into its makeup. The different ingredients that enter into an ice cream mix exist in different grades, concentrations and forms. It is desirable, therefore, in order to obtain constructive data, to follow a logical approach which would be to study first, simple isolated portions of the system m that is, the different types of dispersed phases in the dispersion medium taken singly - and then the effects of the combinations of such systems, gradually increasing the complexity.

DOI

https://doi.org/10.7275/T183-1M26

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