Ice Cream pp 352-369 | Cite as

Laboratory Testing

  • W. S. Arbuckle


Proper laboratory control is important for efficient operation and for maintaining uniform quality of ice cream. It consists of both chemical and bacteriological analyses of the ingredients used, of the finished product, and of other samples taken in an attempt to remedy undesirable conditions. Sometimes arrangements are made with a competent commercial laboratory to make these analyses on the basis of a fixed price per sample or per month. However, it is generally desirable and economical to have at least the most essential routine testing done in the plant by plant personnel.


Ammonium Hydroxide Potassium Oxalate Test Bottle Dilute Sulfuric Acid Fourth Decimal Place 
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Copyright information

© Springer Science+Business Media New York 1986

Authors and Affiliations

  • W. S. Arbuckle
    • 1
  1. 1.University of MarylandCollege ParkUSA

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