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Common Defects of Ice Cream, Their Causes and Control; a Review

Dairy Department, Michigan State College

ABSTRACT

In the scoring of ice creams, sherbets, and ices for defects the terms only of texture and body appear to be confusing. In a considerable portion of the research work reported the terms have been used interchangeably as well as collectively under the one heading of body and texture. In the scoring of cheese, texture has been denned as the appearance of solidity; body as the substance or consistency of the solid portion. Texture, by dictionary definition, is "the disposition or manner of union of the particles or smaller constituent parts of a body or substance; fine structure; as, the texture of earthy substances or minerals; the texture of a plant or bone," while body is defined as "the physical structure" of the substance. Turnbow and Raffetto (147), apparently because of the obscurity of the two terms, classify the two types of defects under one heading. Frandsen and Markham (52) state: "There is some difference of opinion as to whether body and texture should be judge together or be considered as two separate characters.