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A Comparison of Fresh and Frozen Condensed Skimmilk as a Source of Serum Solids in Ice Cream¹

ABSTRACT

1. The storage of frozen condensed skimmilk to be used in ice cream mixes for batch freezing is a satisfactory method of handling surplus skimmilk. A storage period exceeding six months does not appear advisable.
   
2. After four months in storage at 0° F., condensed skimmilk formed a gel when thawed, and after eight and nine months in storage a "wheying-off" was also observed.
   
3. No significant differences in pH and titratable acidity between mixes made with frozen condensed skimmilk and fresh condensed skimmilk were recorded.
   
4. The whipping ability of mixes containing frozen condensed skimmilk was somewhat less than that possessed by mixes containing fresh condensed skimmilk. A slightly longer time was required in the freezer to reach a definite percentage of overrun. No attempts were made to reach a maximum overrun reading.
   
5. The use of frozen condensed skimmilk in the ice cream mixes caused a lower flavor score in three of the nine trials. The body and texture score was lower in six out of nine cases where frozen condensed skim was used. Neither differences were very significant or consistent.
   
6. With the gelatin content held constant in each mix, the mix containing frozen condensed skimmilk produced an ice cream that melted down approximately twice as fast as the ice cream made from a mix containing fresh condensed skimmilk.
   
7. The frozen condensed skimmilk when removed from storage may be shipped considerable distances under comparatively high temperatures with no additional refrigeration necessary.
   

¹ Published with the permission of the Director as technical article No. 203 of the Nebraska Agricultural Experiment Station.

² The data presented in this paper are from a study made by the junior author under the supervision of the senior author in partial fulfillment of the work required for the degree of Master of Science.