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Flavor, Body, and Texture of Purchased Vanilla Ice Cream Samples

Food Science Department, The Pennsylvania State University, University Park 16802

ABSTRACT

Samples of vanilla ice cream were purchased in Pennsylvania for use in dairy product evaluation courses and for training judging teams. In recent years written comments on flavor, body, and texture were sent to manufacturers on form letters along with suggestions for product improvement. These ice cream samples were evaluated by a trained dairy products judging panel of three or more persons. Samples of acceptable to good flavor were between 71 and 73% for two 2-yr periods. Between 27 and 29% of the ice cream samples were rated unacceptable. Body and texture evaluated from acceptable to good varied from 80 to 84%. Poor body and texture varied from 16 to 20%. Most criticisms related to dairy ingredients, mix composition, and freezing rather than to improper handling during distribution.