000			02732cam a22003373u 4500
001			77115
003			UtSlPG
005			20260610134803.0
006			m
007			cr n
008			260607r20251917utu|||||o|||||||||||||| d
010			_a17025481
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aFisk, W. W. _q(Walter Warner), _d1888-1979
245	1	3	_aAn ice cream laboratory guide
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2025
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2025-10-23
508			_aCharlene Taylor and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520			_a"An ice cream laboratory guide by W. W. Fisk and H. B. Ellenberger" is a scientific laboratory manual from the early 20th century. It introduces the principles and practice of ice cream manufacture, aiming to teach consistent quality through standardized methods, controlled processing, and systematic evaluation. The book outlines essential equipment and safety, then moves through step‑by‑step laboratory exercises that cover standardizing mixes (using Pearson’s rectangular method), testing fat by modified Babcock procedures, and managing salt–ice temperatures. It classifies products—plain/Philadelphia (vanilla, chocolate, fruit, nut, bisque), cooked/French (parfaits, custards, puddings), sherbets and ices (water and milk sherbets, punches, lacto), and mousse—providing working formulas and directions. It explains stabilizers (gelatin, powders, gum tragacanth) and their preparation; details freezing technique, measuring and improving “swell,” and proper hardening (salt‑ice and cold‑room methods); and shows how to make bricks and moulded novelties. Advanced experiments test how fat level, binders, milk solids‑not‑fat, pasteurization, emulsification, homogenization, cream aging, mix temperature, and freezing time affect texture, overrun, and flavor. Quality control includes score cards for judging, bacterial counts, and gelatin testing, with final assignments for plant visits and student‑devised receipts. (This is an automatically generated summary.)
534			_pOriginally published: _cNew York: Orange Judd Company, 1917
653			_aIce cream, ices, etc.
700	1		_aEllenberger, H. B. _q(Howard Bowman), _d1882-1970
856	4		_uhttps://archive.org/details/icecreamlaborato00fisk/page/n3/mode/2up
856	4	0	_uhttps://www.gutenberg.org/ebooks/77115
999			_c117837 _d117837