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The Effect of Prolonged Holding at Pasteurization Temperature on the Properties of an Ice Cream Mix^*

Department of Dairy Husbandry, Kansas State College, Manhattan, Kansas

ABSTRACT

Five trials each consisting of four mixes were made in this experiment. Freezing was made of mixes held for 24 and 48 hours making forty individual freezings.

The results of this experiment indicate that ice cream mixes can be heated to 150° F. and held at that temperature for 3.5 hours without impairing the whipping properties or quality of the ice cream. Other properties such as viscosity and protein stability are affected to some extent, the tendency being for a slight decrease in viscosity and an increase in the protein stability as the holding period is prolonged. From a bacteriological standpoint these trials would indicate that no serious trouble would be encountered from heat loving bacteria as determined by the plate count given in standard methods, provided the processing was properly done.

No attempt was made at a direct microscopic bacterial count; the results obtained were by the plate count method. The majority of the bacteria were destroyed at the end of a 30 minute holding period, the reduction being only slight after that time.

^* The author wishes to acknowledge the valuable assistance given by Glen Aikin, Department of Bacteriology of the Kansas State College, in conducting the bacteriological phases of this problem.