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A Microscopic Study of Ice Cream Texture

Dairy Industry Division, University of California, Davis, California

ABSTRACT

Introduction

The organoleptic test, although very valuable in certain respects, has not proved a satisfactory measuring device when applied to observations designed to evaluate factors influencing the texture of ice cream. Generally speaking, investigators have been slow to resort to a microscopic procedure which would determine the crystal structure of ice cream and, hence, its texture. It seems, however, that the earlier attempts to develop a microscopic technique which would supplement the organoleptic test should be regarded as significant.

Physical inconveniences associated with working at extremely low temperatures, coupled with the fact that the early attempts gave results which were far from satisfactory, possibly accounts largely for the fact that a microscopic method has not been more generally used. It is felt, however, that many erroneous conclusions drawn in the past, particularly those regarding the influence of freezing upon ice cream texture, would have been avoided had a more satisfactory method been employed as a basis of evaluating the factors under consideration.