This page needs to be proofread.
It has been attempted to make the brine freezers continuous, the cream mixture being fed into the machine at one end and discharged frozen at the other. But this system has not so far been successful, and intermittent or batch freezers are most practical yet both for hand and for power.
 | An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The story of milk.djvu/80}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
Power brine freezer
Rich material, frozen in a good machine, whether intermittent or continuous, will expand from 50% to 100%, and the original material should not fill the freezer-can more than half full.
The manufacture of ice cream has been the subject of study and experiments for years in the Dairy Department of the Agricultural College at Ames, Iowa, where Professor M. Mortensen has worked out a comprehensive classification from which any manufacturer
