From the PREFACE.
The manufacture of ice cream is based on certain scientific principles. It is the purpose of this laboratory manual to help the student to better understand the application of these principles. This manual, which is the result of several years' experience in teaching, is not intended as a textbook, but as a brief and concise outline of laboratory exercises. It will also serve as a suitable place for the student to record observations. The exercises have been prepared, so that each instructor may make selections and combinations suitable for the equipment and the needs of his course.
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Because this is comparatively a new subject and the ideas regarding ice cream production and manufacture are constantly changing, the authors recognize that this manual will need frequent revisions. An effort will be made to keep it thoroughly up to date.
Dairy Laboratories,
New York State College of Agriculture,
at Cornell University,
Ithaca, New York,
February, 1917.
