JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Olson, D. W.
Right arrow Articles by Watson, C. E.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Olson, D. W.
Right arrow Articles by Watson, C. E.
J. Dairy Sci. 86:1157-1162
© American Dairy Science Association, 2003.

Properties of Frozen Dairy Desserts Processed by Microfluidization of their Mixes1

D. W. Olson*,{dagger}, C. H. White* and C. E. Watson{ddagger}

* Department of Food Science and Technology, Box 9805, and
{ddagger} Department of Experimental Statistics, Box 9653, Mississippi State University, Mississippi State 39762
{dagger} Current affiliation: USDA, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038

Corresponding author:
D. W. Olson; e-mail:
dolson{at}arserrc.gov.

Sensory properties and rate of meltdown of nonfat (0% fat) and low-fat (2% fat) vanilla ice creams processed either by conventional valve homogenization or microfluidization of their mixes were compared with each other and to ice cream (10% fat) processed by conventional valve homogenization. Mixes for frozen dairy desserts containing 0, 2, and 10% fat were manufactured. Some of the nonfat and low-fat ice cream mixes were processed by microfluidization at 50, 100, 150, and 200 MPa, and the remaining nonfat and low-fat ice cream mixes and all of the ice cream mix were processed by conventional valve homogenization at 13.8 MPa, first stage, and 3.4 MPa, second stage. The finished frozen and hardened products were evaluated at d 1 and 45 for meltdown rate and for flavor and body and texture by preference testing. Nonfat and low-fat ice creams that usually had a slower meltdown were produced when processing their mixes by microfluidization instead of by conventional valve homogenization. Sensory scores for the ice cream were significantly higher than sensory scores for the nonfat and low-fat ice creams, but the sensory scores for the conventional valve homogenized controls for the nonfat ice cream and low-fat ice cream were not significantly different from the sensory scores for the nonfat ice cream and low-fat ice cream processed by microfluidization of the mixes, respectively. Microfluidization produced nonfat and low-fat ice creams that usually had a slower meltdown without affecting sensory properties.

Key Words: frozen dairy dessert • nonfat ice cream • low-fat ice cream • microfluidization

Abbreviation key: HTST = high-temperature short-time, MSNF = milk solids-not-fat






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2003 by the American Dairy Science Association ®.