The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.
Which one of the following can be properly inferred from the passage?
(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor.
(B) Cost considerations favor sacrificing consistency over sacrificing flavor.
(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures.
(D) Stabilizers function well only at very low freezer temperatures.
(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream.
Which one of the following can be properly inferred from the passage?
(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor.
(B) Cost considerations favor sacrificing consistency over sacrificing flavor.
(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures.
(D) Stabilizers function well only at very low freezer temperatures.
(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream.
