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Frozen Cream; a Review^*

The Pennsylvania Agricultural Experiment Station, Department of Dairy Husbandry

ABSTRACT

Frozen cream of 40 per cent or more fat is an important product of commerce in the dairy industry of the United States. Its use is largely confined to the populated centers although it may originate elsewhere.

Upon pasteurization in the ice cream mix the butterfat oils off considerably and must be emulsified by means of homogenizers or viscolizers. Due to this oiled off condition the whipping ability of the ice cream is adversely affected and some egg yolk product is usually used to restore the overrun. The removal of the fat globule membrane by the pressure of freezing and the failure to restore this membrane to the original fat are the causes of the poorer whipping of the ice cream mixes containing frozen cream.

The reduction of acid in ice cream mixes containing frozen cream to approximately 0.10 per cent also restores overrun.

The inferior keeping quality of much of the frozen cream often precludes its use as the sole source of fat in ice cream. Pasteurization of the cream to temperatures above 170° F., low copper content, low storage temperature (0 to – 15° F.) in proper containers and homogenization at the heating temperature all aid in enhancing the keeping quality. Thus it may be possible to use a larger quantity in ice cream.

Eh determination of pasteurized cream may prove an aid in predicting the keeping quality of the product when frozen.

Oxidized flavor in copper-catalyzed cream, which is the chief flavor defect, is caused by oxidation of the phospholipid fraction of the fat globule membrane.

^* Authorized for publication as paper no. 1021 in the journal series of Pennsylvania Agricultural Experiment Station.