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Lactose Crystallization in Ice Cream. II. Factors affecting Rate and Quantity

Department of Dairy Industry, University of California, Davis

ABSTRACT

A polarimetric procedure was described to measure the rate and quantity of lactose crystallizing in ice cream. By use of this method the effects of MSNF level, presence of nuclei, and mutarotation rate were studied. Quantitative data obtained showed that none of these was controlling the crystallization rate at –10° F. Between –10° F. and 2° F. was a critical zone. At 2° F. the factor limiting lactose crystallization was the development of crystal nuclei. At this temperature and above, crystallization proceeded as rapidly as the mutarotation rate allowed, once crystal nuclei were present.