Abstracts on Recent Research in Cookery and Allied Subjects

Babcock C. J. The Whipping Quality of Cream. U. S. Department of Agriculture, Bulletin No. 1075 (1922).

Bendixen H. A. “Trouble Shooting when it is a Case of Body and Texture Defect.” The Ice Cream Trade Journal, Vol. 25, No. S, p. 41 (1929).

Biester A. , Wood M. W. , and Whalen C. S. “The Relative Sweetness of Sugars.” American Journal of Physiology, Vol. 73, p. 387 (1925).

Bogue R. H. Colloidal Chemistry, Vol. 2, pp. 804–806. McGraw-Hill Book Company, Inc. (1924).

Broadhurst J. , and Gilpin L. “Acidity in Relation to Bacterial Changes Introduced by Freezing.” Journal of Bacteriology, Vol. n, p. 95 (1926).

Carlsson V. Unpublished data on the making of ice cream.

Dahlberg A. C. The Texture of Ice Cream. Bulletin in, New York Agriculture Experiment Station Geneva, N. Y. (1925).

Dahlberg A. C. “Scientific Research in Ice Cream Shows Definite Progress.” Ice Cream Review, March, p. 57 (1929).

Dahlberg A. C. A Study of the Manufacture of Water Ices and Sherbets. Bulletin 536, New York State Agriculture Experiment Station (1926).

Dahlberg A. C. “Effects of Certain Salts on the Physical Properties of Ice Cream Mixes.” Journal of Dairy Science, Vol. 12, pp. 129–39 (1929).

Dahle C. D. “Ice Cream Freezing Data.” Refrigerating Engineering, Vol. 14, pp. 369–72 (1926).

EDITORIAL. “Ice Cream Consumption in 1928.” Ice and Refrigeration, Vol. 77, No. 4, p. 227 (1929).

EDITORIAL. “Solidified Carbon Dioxide.” The Ice Cream Trade Journal, Vol. 23, No. i, p. 33 (1927).

EDITORIAL REVIEW. “Using Sugar in Ice Cream Mix.” The Ice Cream Trade Journal, Vol. 25, p. 43 (1929).

Fabian F. W. A Suggested Bacteriological Standard for Ice Cream. Bulletin 158, Michigan Agriculture Experiment Station (1926).

Fabian F. W. Production of Ice Cream with a Low Bacterial Content. Bulletin 159, Michigan Agriculture Experiment Station (1927).

Fay A. C. , and Olson N. E. “The Bacterial Content of Ice Cream.” Journal of Dairy Science, Vol. 7, No. 4, p. 330 (1924).

I7A. Fay A. C. “Bacterial Content of Orange Sherbet.” Journal of Dairy Science, Vol. 11, p. 404 (1928).

Fisk W. W. The Book of Ice Cream. The Macmillan Company (1919).

Frandsen J. H. , and Markham H. H. The Manufacture of Ice Cream and Ices. Orange Judd Publishing Co. (1923).

Given M. H. “Textures of Ice Creams as Influenced by Some Constituents.” Industrial and Engineering Chemistry, Vol. 20, pp. 966–68 (1928).

Hammer B. W. , and Saunders L. R. A Bacteriological Study of the Method of Pasteurising and Homogenizing the Ice Cream Mix. Bulletin 186, Iowa Agriculture Experiment Station (1919).

EDITORIAL. Illustrated World, July, p. 650 (1916).

Lucas P. S. Sandiness of Ice Cream. Bulletin 86, Indiana Agriculture Experiment Station (1925).

Lucas P. S. , and Merrill A. C. Vanilla Flavors Do Not Freeze Out of Ice Cream. Quarterly Bulletin 11, pp. 118–20, Michigan Agriculture Experiment Station (1929).

Martin W. H. , and Caulfield W. J. “The Use of Egg Yolk in Ice Cream Making.” Journal of Dairy Science, Vol. 12, p. 193 (1929).

Monroe D. , Barber M. , and Coleman A. “Ice Cream—How Shall We Freeze It?” Teachers College Record, Vol. 22, p. 254 (1921).

Mortenson M. Factors Which Influence the Yield and Consistency of Ice Cream. Bulletin 180, Iowa Agriculture Experiment Station (1918).

Mortenson M. Proceedings, World's Dairy Congress, Vol. 1, p. 472 (1923).

Mueller S. , and Forest C. B. “The Use of Dehydrated Egg Products in the Manufacture of Ice Cream.” Journal of Dairy Science, Vol. 12, pp. 320–33 (1929).

Nelson D. H. , and Reid W. H. E. The Effect of Different Percentages of Butter Fat on the Physical Properties of Ice Cream. Bulletin 70, Mississippi Agriculture Experiment Station (1924).

EDITORIAL. New York Times, July 20 (1924).

Nichols P. F. “Cold Packing of Small Fruits.” Food Industries, Vol. 1, pp. 252–53 (1929).

Pennington M. E. The Romance of Ice. Bulletin 7, Household Refrigeration Bureau, National Association of Ice Industries (1924).

Pierce H. B. , and Combs W. B. “The Use of True and Imitation Vanilla Extracts in Ice Cream.” Journal of Dairy Science, Vol. 7, No. 6, p. 585 (1924).

Reid W. H. E. , and Nelson D. H. Effect of Several Ingredients Used in the Manufacture of Commercial Ice Cream on the Changes in Temperature During the Freezing Process. Research Bulletin 71, Mississippi Agriculture Experiment Station (1924).

Reid W. H. E. , and Powell M. E. “How We Can Retard the Appearance of Sand in Nut Ice Cream.” The Ice Cream Trade Journal, Vol. 25, No. 8, p. 65 (1929).

Reid W. H. E. The Effect of the Sugar Content in the Manufacture of Commercial Ice Creams. Research Bulletin 69, Mississippi Agriculture Experiment Station (1924).

Rogers Lore A. , ASSOCIATES. Fundamentals of Dairy Science. The Chemical Catalog Company, Inc. (1928).

Sherwood F. F. , and Martin F. G. Influence of Carbon Dioxide Upon Quality and Keeping Properties of Butter and Ice Cream. Bulletin 95, Iowa Agriculture Experiment Station (1926).

Smith A. College Chemistry. (Rev. by Kendall.) The Century Co. (1925).

Sommer H. H. “Gelatine and Viscosity.” The Ice Cream Trade Journal, Vol. 23, No. 1 (1927).

Sommer H. H. “What Factors Affect the Whip?” The Ice Cream Trade Journal, Vol. 23, No. 8, p. 64 (1927).

Sommer H. H. , and Young D. M. “Effect of Milk Salts on the Whipping Ability of Ice Cream Mixes.” Industrial and Engineering Chemistry, Vol. 18, pp. 865–66 (1926).

Tracy P. H. “Quick Freezing Makes Better Ice Cream at Less Expense.” The Ice Cream Trade Journal, Vol. 25, No. 4, p. 56 (1929).

Tracy P. H. , and Ruehe H. A. Experiments in Dairying at Illinois Agriculture Experiment Station. Report, pp. 192–94 (1928).

Tracy P. H. , and Ruehe H. A. “Using Honey in Ice Cream.” The Ice Cream Trade Journal, Vol. 25, No. 8, pp. 69–71 (1929).

Turnbow G. D. , and Cruess W. V. Investigations on the Use of Fruits in Ice Cream and Ices. Bulletin 434, California Agriculture Experiment Station (1927).

Washburn R. M. Principles and Practice of Ice Cream Making. Bulletin 155, Vermont Agriculture Experiment Station (1910).

Weinzirl J. , and Gerdeman A. “The Bacterial Count of Ice Cream Held at Different Freezing Temperatures.” Journal of Dairy Science, Vol. 12, pp. 182–89 (1929).

Williams O. E. “The Effect of Composition on Overrun.” Ice Cream Trade Journal, Vol. 18, No. 11, pp. 71–73 (1922).

Williams O. E. “High Heat Treatment as a Factor in Value of Dried Skim Milk.” The Ice Cream Trade Journal, Vol. 25, No. 2, p. 77 (1929).

Zimmerman F. B. “The Application of Colloidal Chemistry to Foods.” Journal of Chemical Education, Vol. 3, pp. 1282–87 (1926).

Zoller H. F. , and Williams O. E. “Sandy Crystals in Ice Cream.” The Ice Cream Trade Journal, Vol. 17, No. 11, p. 40 (1921).