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The Influence of Sweetened, Frozen Cream on the Development of Swell in Ice Cream^*

Department of Dairy Husbandry, University of Wisconsin

ABSTRACT

The storage of milk fat for use in ice cream is a common procedure. It is usually held in frozen storage in the form of unsalted butter, butter oil, or low-acid cream. Within the past few years it has become common practice in the ice cream industry to add from 10 to 40 per cent of sugar to low-acid cream before it is placed in storage. The sweetened or non-sweetened cream is stored in tin cans, milk cans, and, occasionally, wooden barrels.

The use of non-sweetened frozen cream in ice cream causes certain changes in the physical characteristics and freezing properties of ice cream mix. According to Price and Whitaker (1), the basic viscosity of ice cream mix is increased and the whipping properties are decreased by the use of frozen cream.

The changes, which are caused in ice cream mix by the use of frozen cream, are almost identical to the changes which are caused by the use of butter instead of fresh cream.

^* Published with the permisssion of the Director of the Wisconsin Agricultural Experiment Station