"The book of ice-cream" by W. W. Fisk is a technical textbook written in the early 20th century. It explains the science and practice of making ice-cream and related ices at commercial and advanced home scales, detailing ingredients, formulations, equipment, refrigeration, sanitation, quality testing, and business management. Aimed at students, manufacturers, and housekeepers, it focuses on achieving consistent flavor, texture, and safety through standardized, evidence-based methods.The opening of this volume repositions ice-cream from rare treat to everyday food, explains the rise of industrial production and specialized machinery, and states the book’s dual purpose for classroom/laboratory use and practical manufacturing, with extensive acknowledgments. A detailed contents outline previews chapters on ingredients, classification, equipment, refrigeration, mixing, freezing, hardening, judging, bacteriology, testing, marketing, plant design, and history. The first chapters define ice-cream, list core components (dairy bases, sugars, flavors, colors, stabilizers), compare official standards, and argue for clearer definitions and bacterial controls while framing ice-cream-making as a science. They then examine milk and cream: sourcing models and their trade-offs; desired qualities (sweet, pasteurized, aged, homogenized); causes of off-flavors (feed, ambient odors, cow health); bacterial risks, sediment testing, rapid cooling practices, clarifiers, and composition/standards, wit…
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