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Microscopy of Ice Cream with Polarized Light¹

Department of Dairy Husbandry, University of Missouri, Columbia, Missouri

ABSTRACT

A technique for the examination and photomicrography of ice cream in which the identity, quantity, and grain size of the crystalline substances can be determined, and the textural relationship of non-crystalline materials and air cells observed, has been employed at the University of Missouri for over seven years with sufficient success to merit a description of it. By use of it, the ice, lactose crystals, and other constituents are determined directly in the ice cream in its normal structure and condition, i.e., without melting, adding chemical reagents for testing, or otherwise introducing variables which may change the chemical, crystalline, or physical state before a critical test is applied. Further, because the determination is made using constant optical properties which arise from the internal atomic structure of the materials rather than on external shapes of crystals which vary with the environment of crystallization none of the uncertainties coincident with the latter method is encountered, and a background of physical crystallography is not a prerequisite.

¹ Contribution from the Department of Dairy Husbandry, Missouri Agricultural Experiment Station, Journal Series No. 880.

² Associate Professor of Geology, who proposed the technique used.