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Dairy Science Department, South Dakota State University, Brookings 57007-0647
2 Wells’ Dairy, Inc., Le Mars, Iowa 51031.
3 Station Biochemistry, South Dakota State University, Brookings, South Dakota 57007-1217.
Corresponding author:
R. J. Baer; e-mail:
robert_baer{at}sdstate.edu.
Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80°C for 25 s, homogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second, and cooled to 3°C. The study included six treatments from four batches of mix. Mix from batch one contained 0.10% emulsifier. Half of this batch (treatment 1), was subsequently frozen and the other half (upon exiting the pasteurizer) was reheated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 2), and cooled to 3°C. Mix from batch two contained 0.28% stabilizer blend. Half of this batch was used as the control (treatment 3), the other half upon exiting the pasteurizer was reheated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 4), and cooled to 3°C. Batch three, containing 0.10% emulsifier and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 5), and cooled to 3°C. Batch four, containing 0.28% stabilizer blend and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 6), and cooled to 3°C. Consistency was measured by flow time through a pipette. Flow time of treatment 3 was greater than all treatments, and the flow times of treatments 4 and 6 were greater than treatments 1, 2, and 5. Flow time was increased in ice cream mix by the addition of stabilizer. Double homogenization lowered ice cream mix flow time in the presence of stabilizer, but no difference in flow time was observed without stabilizer addition. Treatment 4 had a lower mean ice crystal size at 10 d postmanufacture compared with treatment 3; however, overall texture acceptability between treatments 3 and 4 was similar. Mean ice crystal size of treatment 6 was less at 18 wk postmanufacture compared with treatment 3; however, overall texture acceptability for treatments 3, 4, and 6 was similar. Mean ice crystal sizes of treatments 1, 2, and 5 were greater at 10 d and 18 wk compared with treatment 3. Sensory evaluation indicated that treatments 3, 4, and 6 had higher mean scores for icy, coldness intensity, and creaminess than treatments 1, 2, and 5 at 10 d and 18 wk postmanufacture.
Abbreviation key: MSNF = milk SNF, T1 = treatment with no stabilizer added, , T2 = treatment 2 with no stabilizer added and double homogenized, , T3 = treatment 3 the control, , T4 = treatment 4 was double homogenized, , T5 = treatment 5 with no stabilizer added double homogenized and 1% WPC substituted for 1% NDM, , T6 = treatment 6 was double homogenized and 1% WPC substituted for 1% NDM, , WPC = whey protein concentrate
Key Words: ice cream • double homogenization • whey protein concentrate • ice crystals
This article has been cited by other articles:
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  M. R. Patel, R. J. Baer, and M. R. Acharya Increasing the Protein Content of Ice Cream J Dairy Sci, May 1, 2006; 89(5): 1400 - 1406. [Abstract] [Full Text] [PDF]
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