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Free Fatty Acid Content of Ice Cream with Certain Observations on Flavor Relationship¹

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

Much attention has been given to the action of normal milk lipase in milk, and investigations have been conducted with the view of establishing the fatty acid-rancid flavor threshold level (3, 4, 8). Also, the concentration of free acids in butter and cheese has been related to flavor characteristics of these products (7, 9).

Lipase action in relationship to ice cream quality has not been given specific attention. Such consideration seems justified for three reasons. First, rancid and closely related flavors are found in ice cream. This indicates that under certain conditions of processing and manufacturing, or through improper control of the raw dairy products used, a sufficient quantity of free fatty acids is developed to produce the "off" flavor. This matter becomes increasingly important as greater use is made of low-heat condensed or concentrated milk products as a source of the milk solids. In certain of these products sufficient active lipase may remain to create a flavor problem unless proper precautions are used in processing.

¹ Article No. 2-53, Department of Dairy Technology, The Ohio State University. Supported in part by the Ohio Dairy Products Research Fund.