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A Device for Reducing an Ice Cream Mix to Its Basic Viscosity^*

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

In the manufacture of commercial ice cream, the mix is usually aged or ripened for one or two days to obtain the beneficial effects which are believed to be associated with the higher viscosity resulting from this practice. The work of Leighton and Williams¹ indicates that the increased viscosity of the unagitated aged mix, called the apparent viscosity, is due to the combined action of the concentration and composition of the mix and a mechanical structure which is formed during the aging process. These workers subjected ripened ice cream mixes to the agitation caused (1) by the dashers of an ice cream freezer, (2) by a small laboratory stirrer, and (3) by vigorous shaking; and found that the mechanical structure was destroyed. The viscosity decreased with agitation to a constant value, which these workers called the basic viscosity of the mix. They showed that this basic viscosity depends upon the concentration and composition of the mix, and is of more significance than the apparent viscosity which is so rapidly destroyed in the freezer.

^* Supported by a grant from the American Dry Milk Institute.

¹ Jour. Phys. Chem., 1927, xxxi, 596.