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 HighWire Citing Articles via Google Scholar Google Scholar Articles by Schmidt, K. A. Articles by Smith, D. E. Search for Related Content PubMed Articles by Schmidt, K. A. Articles by Smith, D. E.

Effects of Varying Homogenization Pressure on the Physical Properties of Vanilla Ice Cream

University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Avenue, St. Paul 55108

ABSTRACT

This study was done to determine how various homogenization conditions affect the physical properties of a 10% milk fat vanilla ice cream. The homogenization pressures studied were double stage 281-35; 141-35, 70-35; 35-35 kg/cm² (4000-500, 2000-500, 1000-500, and 500-500 psi) and single stage 281; 141; 70 and 35 kg/cm² (4000, 2000, 1000, and 500 psi). An unhomogenized sample was also included. Experimental samples made without an emulsifier were compared to a reference sample, homogenized at 141-35 kg/cm² (2000-500 psi) containing an emulsifier system. Factors measured included gloss, overrun, stiffness, fat destabilization, and mix viscosity. All experimental samples were determined to be the same as the reference sample for overrun and stiffness. Differences were found for gloss with 281-35 and 281 kg/cm² (4000-500 and 4000 psi) samples rated as glossier than the reference sample. Differences were found for fat destabilization, the 281-35 and 281 kg/cm2 (4000-500 and 400 psi) samples showing less fat destabilization and the unhomogenized sample more fat destabilization than the reference sample. For mix viscosity, the 281-35 kg/cm² (4000-500 psi) sample was less viscous than the reference sample.

¹ Published as Paper Number 15, 631 of the Scientific Journal series of the Minnesota Agricultural Experiment Station on research conducted under Minnesota Agricultural Experiment Station Project Number 18–24, supported by Hatch funds. The University of Minnesota Computer Center also supplied funding for the research.

This article has been cited by other articles:

				P. R. Ruger, R. J. Baer, and K. M. Kasperson Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream J Dairy Sci, July 1, 2002; 85(7): 1684 - 1692. [Abstract] [Full Text] [PDF]