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Lactose Crystallization in Ice Cream. III. Mode of Action of Milk Powder in Preventing Sandiness

Department of Dairy Industry, University of California, Davis

ABSTRACT

Polarimetric data are presented to show that lactose crystallization proceeds at essentially the same rate in ice cream to which milk powder has been added as in seeded ice cream. The lactose glass of the powder produces a multitude of crystal nuclei when introduced into partially frozen mix, in spite of the fact that the mix may be saturated with respect to lactose. These nuclei serve as seed; consequently, the supersaturated lactose is deposited as small undetectable crystals.

The generally accepted explanation of the role of milk powder in preventing sandiness was shown to be false.