The different forms (liquid, concentrated, frozen, dried) of milk fat and milk solids (non fat) that are used as ingredients in dairy products. These include: milk, skim milk, partially skim milk, evaporated or condensed whole milk, evaporated or condensed partially skim milk, evaporated or condensed skim milk, dried whole milk, dried partially skim milk, dried skim milk, cream, butter, butter-oil, anhydrous butter-oil (99.9% milk fat). The chemical state of these products and their components are the same as those found in milk.
The sources of milk fat include milk, cream, and butter. Milk fat can provides creaminess and richness to ice cream and contributes to its melting characteristics. The minimum fat content is 10% and premium ice creams can contain as much as 16% milk fat.
The sources of nonfat solids include milk, cream, condensed milk, evaporated milk, dry milk, and whey. The total milk solids component of ice cream includes both the fat and other solids. The other milk solids consists of the protein and lactose in milk and ranges from 9% to 12% in ice cream. The nonfat solids play an important role in the body and texture of ice cream by stabilizing the air that is incorporated during the freezing process.
Homogenization is the mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended. It changing the physical and chemical function of the milkfat globule membrane by increasing available surface area. This enables interactions with soluble or colloidally suspended proteins, stabilizers and emulsifiers during mix aging. Increasing mix whiteness and viscosity may occur. Continue reading ice cream terminologies- Homogenization→
Halva is a sweet confection common in the Middle East. The key ingredient is sesame seeds, which are smashed into a paste with sugar or honey. Sometimes chocolate coating, pistachios, or coffee swirls are added, but the main event is sesame, and there’s a dry but earthy softness to it.
Halva ice cream is an Israeli variation ice cream which is made of sesame Halva, tahini paste, eggs, cream and sugar. It usually topped by pistachios and by Silan (date syrup). On a hot day in Tel Aviv, cooling off with Halva ice cream is a popular pastime.
Extruded ice cream, for example, “funny face” ice cream, cake ice cream, sandwich ice cream, wave ice cream, log ice cream or any other abnormity ice cream. How are they made? Continue reading Extruded Ice Cream→
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→
Why you love ice cream? Have you ever thought about this question? Maybe you are just like the feeling of eating ice cream. Ice creams can make us feel like children again when we are eating them. They can remind us of many wonderful memories when we were kids. But do you know the science behind why we love ice cream? Let’s take a look at a scientific explanation. Continue reading What Affect the Relative Sweetness→
We all like ice cream. It is smooth, refreshing. The most important is that it is sweet. It make us feel very happy. Ice cream have a characteristic sweet taste that is critical to product quality. Traditionally the major sweetener used was sucrose. Other sweeteners including glucose, glucose or corn syrups, fructose syrups, fructose, in addition to honey and maple syrup are also used. These sweeteners are referred to as nutritive sweeteners. Other non-nutritive sweeteners, for example, aspartame. Everyone feels different for sweetness. So, it is difficult to be measured. Because sweeteners other than sucrose can be used it is usual to express sweetness of ice cream, as relative sweetness (also known as theoretical sweetness), sweetness of individual sweeteners is expressed relative to sucrose which has a reference value of 1. Scientists can measure sweetness with taste panels. While relative sweetness is widely used in commercial ice cream production the determination of sweetness is largely subjective, so sweetness is not a precise scientific term. Continue reading What is Sweetness in Ice Cream Manufacture→