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79
All freezers, containers and saucepans, whisks, spoons, glasses, etc.,
must be sterilized each morning. Bacteria grows rapidly in remnants
of milk or ice cream left in or on utensils.
Ingredients.—All ingredients must be kept cool and protected from
dust and flies at all times.
Pasteurised milk is safer than the raw grades. Stale milk is
dangerous, even when evidence of souring is not present.
Use only the best quality of ingredients, and buy from those who
handle the food hygienically.
Boiling the mix destroys all germs except the spores, but it has the
disadvantage of destroying the valuable vitamins. When an emulsifier
is used the ingredients are heated to a temperature of 150 degrees F. for
30 minutes; this kills all germs without destroying the vitamins.
Rapid cooling of the mix to 40 degrees F. is desirable, and running
water or iced water from the previous mix may be used with advantage.
There is no gain in keeping the prepared cream at a cold temperature for
a period exceeding four hours before freezing.
NEVER pour back into the freezer or container any ice cream that
has melted or been returned unsold from the previous batch. Such
ice cream is bound to contain bacteria.
Memorandum for Manufacturers of Ice Cream.
As far as possible the work should be kept in separate sections.
(1) Storage for Ingredients and Utensils.—This should be in the
form of a ventilated fly-proof cupboard of ample size to take the dry
ingredients at the top, and the cleansed movable utensils in the lower
part.
(2) Mixing and Boiling Section.—This should be done in a dust and
fly-proof room or building with walls, ceiling and floor of an impervious
washable material.
(3) Cooling of Mix.—Cooling should be done in a room similar to
the above, or in a properly constructed fly-proof safe, the containers
separately covered with two thicknesses of butter muslin.