View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital Repository @ Iowa State University Circular (Iowa State College. Agricultural Iowa Agricultural and Home Economics Experiment Station) Experiment Station Publications 11-1931 Strawberries for Ice Cream Manufacture N. E. Fabricius Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/iaes_circulars Part of the Agriculture Commons, Dairy Science Commons, and the Fruit Science Commons Recommended Citation Fabricius, N. E., "Strawberries for Ice Cream Manufacture" (1931). Circular (Iowa State College. Agricultural Experiment Station). Paper 132. http://lib.dr.iastate.edu/iaes_circulars/149 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Circular (Iowa State College. Agricultural Experiment Station) by an authorized administrator of Iowa State University Digital Repository. For more information, please contact
[email protected]. November, 1931 Circular No. 132 Strawberries for Ice Cream Manufacture BY N. E. F.\RRICit:'S AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS C. F. Curtl"8, Director DAIRY INDUSTRY SECTION AMES, IOWA CONCLUSIONS 1. Cold packed strawberries are superior to canned straw berries for flavoring ice cream, and both are far superior to strawberry extracts. 2. Strawberry extract is the cheapest source of flavor; ber ries cold packed by the plant operator are next lowest in cost, while the cost of preserved berries is the highest. 3. Strawberries frozen with sugar at - 20° F.