Functions of Ice Cream Constituents

stick ice ceam
stick ice ceam

Milk Fat: Increases richness of flavor. Make ice cream taste smooth

Nondairy Fats: Provides good structure and texture. And cost lower than milk fat.

Milk Solids-Not-Fat (MSNF): Milk solids-not-fat contain the lactose, caseins, whey proteins, and minerals (ash content) of the product from which they were derived. They can improve the texture of ice cream. It may be a cheap source of total solids, especially whey powder. Continue reading Functions of Ice Cream Constituents