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Journal of Dairy Science Vol. 17 No. 12 781-789
© 1934 by American Dairy Science Association ®
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Controlling Physical Properties of High Solids Mixes*

M. J. Mack**

Massachusetts State College, Amherst

ABSTRACT

  1. High solids ice cream mixes, when made under usual processing conditions, are excessively viscous and produce crumbly ice cream possessing an undesirable melting appearance.
  2. The use of butter, frozen cream, or plastic cream in place of all or a part of the sweet cream needed to supply the butterfat markedly increases these defects.
  3. The use of three successive stages of homogenization entirely eliminates the problem of excessive viscosity and decreases the other defects already named. Pressures of 2000, 500, and 150 pounds are suggested as satisfactory maximum pressures for the first, second, and third valves, respectively, when homogenizing an 18 per cent butterfat mix. With a 20 per cent fat content, somewhat lower pressures of 1500, 500, and 150 pounds are suggested as maximum pressures.
  4. A crumbly body may be prevented in high butterfat ice creams by increasing the sugar content to 16 to 17 per cent, depending somewhat upon the fat content of the mix. If the use of cane sugar alone produces an excessively sweet taste, the substitution of corn sugar for 3 to 4 per cent of the cane sugar is recommended.
  5. Increasing the sugar content to 16 to 17 per cent improves the melting appearance of high fat ice creams and reduces the melting resistance of such ice creams.
  6. Three-stage homogenization entirely eliminates the excessively high viscosity which invariably occurs in chocolate ice cream mixes of high solids content.

FOOTNOTES

* Contribution No. 196 of the Mass Agricultural Experiment Station.

** The author wishes to express his appreciation to Dr. William H. Davis for his kindness in preparing the photomicrographs.






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Copyright © 1934 by the American Dairy Science Association ®.