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The Acidity Phase of the Ice Cream Mix¹

Department of Dairy Husbandry, University of Nebraska, Lincoln, Nebraska

ABSTRACT

The success of ice cream making is wholly dependent upon the preparation and handling of the ice cream mix. Recent experiments have pointed out the desirability of aging the mix for twenty-four to seventy-two hours (1). The primary object of aging is to increase the viscosity of the mix which aids considerably during the process of freezing in as much as it favors the incorporation of air into the ice cream and less time is consumed in whipping up the mix to the desired overrun than in the case of a fresh mix (2). The viscosity of the aged ice cream mix is influenced by several factors. What rôle does acidity play in the ice cream mix?

At the time this experiment was inaugurated no analytical work dealing with the acidity phase of the ice cream mix was on record with the exception of the following statements made in publications on ice cream making.

¹ A part of the "Study of the principles of ice cream making." This material is based on a thesis presented to the faculty of the Graduate School of the University of Nebraska by Benjamin I. Masurovsky in the degree of Master of Science in Dairy Husbandry.

² Adams Fund Project 105, under direction of H. P. Davis, University of Nebraska, Agricultural Experiment Station, Lincoln, Nebraska.