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A Study of the Causes of a Stale Metallic Flavor in Strawberry Ice Cream: Together With Tests of Methods of Packing Berries (Classic Reprint) - Softcover
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Excerpt from A Study of the Causes of a Stale Metallic Flavor in Strawberry Ice Cream: Together With Tests of Methods of Packing Berries
The main purpose of this study was to determine the cause of the stale metallic, or tallowy, flavor that is common in strawberry ice cream. Incidentally certain facts concerning the frozen-pack method of preserving berries were secured. The study extended over a period of four years (1930-1933) and covers so many different experimental runs that the method of procedure is best presented with the data.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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- PublisherForgotten Books
- Publication date2024
- ISBN 10 0331054930
- ISBN 13 9780331054934
- BindingPaperback
- LanguageEnglish
- Number of pages26
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A Study of the Causes of a Stale Metallic Flavor in Strawberry Ice Cream
Print on DemandSeller: Forgotten Books, London, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. Print on Demand. This book explores the root cause of a stale metallic flavor sometimes found in strawberry ice cream. The author provides an in-depth examination of how the presence of a copper salt can trigger a reaction that produces this off-flavor, and how factors like the amount of fruit added and the type of packing method can influence the development of this defect. Drawing on scientific experiments and industry observations, the book offers valuable insights into the chemistry behind this phenomenon, highlighting the importance of avoiding copper contamination and understanding the role of different strawberry components in preventing or promoting this undesirable flavor. By unraveling the mysteries of this specific flavor issue, the author contributes to the advancement of ice cream manufacturing techniques, ensuring the consistent production of high-quality and flavorful strawberry ice cream. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9780331054934_0
Quantity: Over 20 available