HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Barnard, S. E. Articles by Bachman, T. Search for Related Content PubMed Articles by Barnard, S. E. Articles by Bachman, T.

Milk Fat and Total Solids Composition of Purchased Vanilla Ice Cream Samples

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

ABSTRACT

Fat and total solids content of 233 vanilla ice cream samples were measured in duplicate by Mojonnier procedures in 1982 and 1983. Over 16% of the samples were below the minimum of 10.0% milk fat. One half of the samples were between 10.0 and 12.0% milk fat, and the remaining samples contained more than 12.0% milk fat. The total solids content of two-thirds of the samples was between 37.0 and 40.0%. Although 18% of the samples had more than 40% total solids, 15.0% of the samples contained less than 37.0% total solids. During 1983, 18.2% of the 99 samples contained less than the minimum required 2.25 lb of ice cream per half gallon. Manufacturers should check the milk fat and total solids content of each batch of mix prior to freezing. Packaged weight should be checked more closely while freezing to assure that minimum requirements are met.

¹ Universal Foods, Odgensburg, NY.

² Colorado State University, Boulder, CO.