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The Viscosity of Ice Cream Mix Made with Plain and Superheated Condensed Skim Milk

Sealtest, Inc., Baltimore, Md.

ABSTRACT

Mix made with superheated condensed skim milk is but slightly more viscous than mix made with plain condensed skim milk.

The high apparent viscosity of superheated condensed skim milk can be reduced by homogenization to such an extent that the product may be easily poured and handled.

Reduction of the viscosity of superheated condensed by homogenization in no way influences the viscosity of ice cream mix.

The viscosity of superheated condensed is not a true measure of its value in ice cream mix.

Whatever beneficial effects are obtained by using superheated condensed skim milk, they are not the result of the higher viscosity, but are probably due to the high heat treatment accorded the product.