RB30-246 Testing Ice Cream for Butterfat

Butterfat is usually the most expensive ingredient of ice cream; hence, great care is necessary in controllng its use. The manufacturer of ice cream, whether doing a large or a small volume of business, must manufacture a product that will comply with the established fat standard. Some means of determining the percentage of butterfat in the product must be available in order to establish this control. This 1930 research bulletin discusses the different testing equipment used to test butterfat in ice cream.

Phytoplankton Dynamics in Three Rocky Mountain Lakes, Colorado, U.S.A.

In 1984 and 1985 seasonal changes in phytoplankton were studied in a system of three lakes in Loch Vale, Rocky Mountain National Park, Colorado. Three periods were evident: (1) A spring bloom, during snowmelt, of the planktonic diatom Asterionella Formosa, (2) a mid- summer period of minimal algal abundance, and (3) a fall bloom of the blue-green alga Oscillatoria limnetica. Seasonal phytoplankton dynamics in these lakes are controlled partially by the rapid flushing rate during snowmelt and the transport of phytoplankton from the highest lake to the lower lakes by the stream, Icy Brook. During snowmelt, the A. formosa population in the most downstream lake has a net rate of increase of 0.34 d-1, which is calculated from the flushing rate and from the A. formosa abundance in the inflow from the upstream lake and in the downstream lake. Measurement of photosynthetic rates at different depths during the three periods confirmed the rapid growth of A. formosa during the spring. The decline in A. formosa after snowmelt may be related to grazing by developing zooplankton populations. The possible importance of the seasonal variations in nitrate concentrations were evaluated in situ enrichment experiments. For A. formosa and O. limnetica populations, growth stimulation resulted from 8- or 16-micromolar amendments of calcium nitrate and sulfuric acid, but the reason for this stimulation could not be determined from these experiments.