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A Study of the Relation of the Composition of the Mix to the Quality of the Finished Ice Cream¹

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

This investigation was undertaken to study the relation of the percentage of butterfat, milk solids not fat, and total milk solids in the mix to the quality of the frozen ice cream.

Several series of mixes were prepared, varying in composition as shown in table 1.

The materials used in the preparation of the mixes were cream containing forty per cent butterfat, skimmed milk, superheated condensed skimmed milk, water, cane sugar, gelatin, and vanilla extract. The same amounts of sugar (12 per cent), gelatin (0.5 per cent), and vanilla extract (0.5 per cent) were used in all mixes, the other materials were varied to give the desired composition.

The cream, skimmed milk, and condensed milk were pasteurized.²

¹ This article is based on a thesis presented to the Faculty of the Graduate School of the University of Illinois by A. S. Ambrose in partial fulfillment of the requirements for the degree of Master of Science in Dairy Husbandry.

² The mixes were not homogenized or viscolized. A seperate study of these processes and their influence upon the composition of ice cream is now in progress.