• TABLE OF CONTENTS
HIDE
 Copyright
 Title Page
 Board of control/Station staff
 Table of Contents
 Introduction
 Review of literature
 Experimental data
 Summary and conclusions
 Literature cited






Group Title: Florida Agricultural Experiment Station bulletin no. 393
Title: preparation and use of invert sirup in the manufacture of ice cream
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Full Citation
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Permanent Link: http://ufdc.ufl.edu/UF00028148/00001
 Material Information
Title: preparation and use of invert sirup in the manufacture of ice cream
Series Title: Florida Agricultural Experiment Station bulletin no. 393
Physical Description: 16 p. ; 23 cm.
Language: English
Creator: Fouts, E. L. (Everett Lincoln), b. 1890
Mull, L. E. (Leon Edmund),, 1913-
Freeman, T. R. (Theodore Russell), 1906-
Affiliation: Florida Agricultural Experiment Station
Publisher: Florida Agricultural Experiment Station, University of Florida
Publication Date: 1943
 Subjects
Subjects / Keywords: Syrups.   ( lcsh )
Ice cream, ices, etc.   ( lcsh )
Agriculture   ( lcsh )
Farm life   ( lcsh )
Farming   ( lcsh )
University of Florida.   ( lcsh )
Agriculture -- Florida   ( lcsh )
Farm life -- Florida   ( lcsh )
Spatial Coverage: North America -- United States of America -- Florida
 Notes
Funding: Florida Historical Agriculture and Rural Life
 Record Information
Bibliographic ID: UF00028148
Volume ID: VID00001
Source Institution: Marston Science Library, George A. Smathers Libraries, University of Florida
Holding Location: Florida Agricultural Experiment Station, Florida Cooperative Extension Service, Florida Department of Agriculture and Consumer Services, and the Engineering and Industrial Experiment Station; Institute for Food and Agricultural Services (IFAS), University of Florida
Rights Management: All rights reserved, Board of Trustees of the University of Florida

Table of Contents
    Copyright
        Copyright
    Title Page
        Page 1
    Board of control/Station staff
        Page 2
        Page 3
    Table of Contents
        Page 4
    Introduction
        Page 5
    Review of literature
        Page 5
        Page 6
    Experimental data
        Page 7
        Determination of the percentage invert sugar in the sirup
            Page 7
        Prelimiary trials with invert sirup
            Page 7
        Amount of tartaric acid required
            Page 7
            Page 8
        Effect of prolonged boiling
            Page 9
        Acidifying agents
            Page 10
        Use of citrus invert sirup on ice cream
            Page 10
        Storage of invert sirup
            Page 11
        Equipment needed to make invert sirup
            Page 11
        Preparation of the sirup
            Page 12
        Description and composition of invert sirup
            Page 12
        Use of invert sirup in ice cream
            Page 12
        Substituting invert sirup for sucrose
            Page 13
            Total solids constant
                Page 13
            Varying total solids
                Page 13
        Varying the sugar content of ice cream
            Page 14
    Summary and conclusions
        Page 15
    Literature cited
        Page 16
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