Some Observations on the Consistency of Cream and Ice Cream Mixtures

1.The yield value and consistency of cream increased with fat content, aging, and homogenization and decreased by heating.2.Ice cream mixtures of average composition were shown to vary considerably in yield value and consistency.3.Some of the difficulties which may arise if plastic substances are treated as viscous were shown.4.Attention is called to some of the difficulties in relating the “viscosity” of ice cream mixtures to their freezing properties.