The Theory and Practice of Ice Cream Making, Hugo H. Sommer, 1938, Textbook, NF

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Sommer, Hugo H. The Theory and Practice of Ice Cream Making (Madison, WI: Hugo H. Sommer, 1938).
English, Third Edition, Near Fine, HC, 8vo, 9 1/4" x 6 1/4," 639 pp., including illustrations, + 17 pp. of advertisements in back.
ISBN: N/A

Red full leather binding with gilt lettering on front and spine. Gilt lettering is faded on front and spine, and covers have slight rubbing to tips, fore-edge, and head and tail of spine, else covers clean and intact, binding tight. Pages have light age toning and former owner's name stamped on front free endpaper, else pristine and intact. 61 black-and-white illustrations, four color plates, and many tables included. A charming and comprehensive textbook about ice cream-making at the industrial-level by Hugo H. Sommer, Professor of Dairy Industry at the University of Wisconsin. Each chapter has review questions in back. The book is replete with technical terms and numerical figures relating to a variety of information including ratios of fat, sugar, and gelatin in ice cream; computing these ratios using mathematical equations; industrial-grade machinery; industrial-grade compounds; and proper pH levels and temperatures in the manufacturing process. Chapters: "The Classification of Ice Cream," "Ingredients Used in Making Ice Cream; Milk, Skim Milk and Cream," "Ingredients Used in Making Ice Cream; Condensed Milk Products, Butter and Miscellaneous Products," "Figuring the Ice Cream Mix," "Making the Ice Cream Mix," "The Testing and Standardizing of Mixes," "Physical and Physico-Chemical Properties of Ice Cream Mixes," "Freezing and Crystallization," "Freezing the Ice Cream," "The Whipping Ability of Mixes," "Defects in Ice Cream," "The Handling, Packaging, Hardening and Shipping of Ice Cream," "Sugars Used in Ice Cream," "Eggs and Egg Products," "Gelatin and Other Stabilizers," "Cocoa, Chocolate and Chocolate Ice Cream," "Vanilla and Vanilla Compounds," "Fruits and Fruit Ice Cream," "Ices and Sherbets," "Fancy Ice Cream," "Costs and Merchandising," "Ice Cream as a Food," and "Bacteriology of Ice Cream." Introduction, Appendix, and Index also included. Ads in back promote a number of businesses and products such as the Kraft-Phenix Corporation, Hershey's, and Cerelose (refined dextrose).