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The Influence of the Use of Butter on the Freezing Properties of Ice Cream Mix^*

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

ABSTRACT

1. Experimental data is presented to show that the use of butter in place of cream as the source of fat in ice cream mixes produces a mix of inferior freezing qualities.
   
2. Butter mixes differ from cream mixes in that they do not contain the cream serum or "buttermilk solids" of the cream.
   
3. Data recorded by previous workers indicate that the lecithin content of cream and buttermilk is considerably higher than that of skimmilk and butter.
   
4. It is suggested that the lecithin incorporated in ice cream with cream, buttermilk or egg yolk may be responsible for the differences in the freezing properties observed when this material is partially lacking in the mix.
   

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