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Determination of Ice Cream Mix Freezing Points: A Comparison of Methods¹

Dairy Science Department, South Dakota State University, Brookings 57007-0647

ABSTRACT

Ten batches of ice cream mix, varying in composition, were prepared. Mix freezing points were calculated by a formula method, determined by an osmometer, and the results of two methods were compared. Mix freezing points calculated by the formula method ranged from –2.36 to –3.59°C (–2.741°C mean); freezing points determined by the osmometer ranged from –2.40 to –3.53°C (–2.745°C mean). Comparative results of these methods differed by an average of .04 ± .02°C. The correlation coefficient between the two methods was .996, and there was no significant difference between them.

¹ Published with approval of the Director of the South Dakota Agricultural Experiment Station as Publication Number 2139 of the Journal Series.

² Mississippi State University, Dairy Science Department, Mississippi State 39762.