Ice Cream

494 Pages·1986·9.594 MB·English

by  W. S. Arbuckle (auth.)

Ice Cream
Fourth Edition
ICE
CREAM
Fourth Edition
w.
S. ARBUCKLE
Emeritus Professor of Dairy Science
University of Maryland
College Park, Maryland
SPRINGER SCIENCE+BUSINESS MEDIA,LLC
An AVIBook
Copyright © 1986 Springer Science+Business Media New York
Origina1ly published by Van Nostrand Reinhold in 1986
Softcover reprint of the hardcover 1s t edition 1986
AII rights resetved. No part of this book may be reprinted or reproduced ar utilized
in any form or by any electronic, mechanical or other means, now known or
hereafter inv.Hlted, incIuding photocopying and recording, or by an information
storage or retrieval system, without permission in writing from the publishers.
British Library Cataloguing in Publication Data available
16 15 14 13 12 11 10 9 8 7 6
Library of Congress Cataloging-in-PubIication Data
Arbuckle, w. S. [Wendell Sherwood). 1911-
Ice cream.
Bibliography: p.
Includes index.
1. lce cream industry. 1. Title.
TX795.A691986 637'.4 85-28651
ISBN 978-1-4615-7224-4 ISBN 978-1-4615-7222-0 (eBook)
DOI 10.1007/978-1-4615-7222-0
Contents
Preface xiii
1
Development of the Ice Cream Industry
Definition and Composition 1
Historical Background 3
Production and Consumption 4
2
Energy Value and Nutrients of Ice Cream
Energy Value and Nutrients 9
Caloric Content of Ice Cream and Related Products 10
Protein Content of Ice Cream 11
Milkfat Content 12
Carbohydrates in Ice Cream 12
Minerals in Ice Cream 13
Vitamins in Ice Cream 14
Ice Cream in the Reducing Diet 17
Nutrition Labeling 17
Digestibility and Palatability of Ice Cream 17
3
Ice Cream and Related Products Classifications
Commercial Grouping of Ice Cream and Related Products 20
Labeling Requirement Grouping 22
Regulatory Type of Classification 23
Federal Ice Cream Standards 26
v
vi CONTENTS
4
Composition and Properties
Characteristics of a Satisfactory Composition 30
The Role of the Constituents 30
The Balanced Mix 37
Mix Properties 38
5
Ice Cream Ingredients
Optional Ingredients 49
Composition of Milk 51
Milk Products Used in Ice Cream 58
Sources of Sweetener Solids 68
Sugar-Saving Suggestions 77
Sources of Egg Yolk Solids 81
Food Additives 82
Functional Ingredients 83
6
Stabilizers and Emulsifiers
The Use of Stabilizers 84
Kinds of Stabilizers 85
Emulsifiers 92
7
Aavoring and Coloring Materials
Ice Cream Flavor Substances 97
Vanilla 99
Fruits in Ice Cream 105
Procedures and Recipes 110
Nuts 116
Spices and Salt 116
Variegated or Rippled Ice Cream 117
Color in Ice Cream 117
8
Calculation of Ice Cream Mixes
The Importance of Calculations 119
Mathematical Processes Most Frequently Used 120
Methods of Calculating Mixes 121
Standardizing Milk and Cream 121
CONTENTS vii
Calculating Mixes with the Serum Point Method 125
Mix Decisions 128
Simple Mixes 128
Complex Mixes 131
Plain Mix Formulas 145
Use of Computers in Ice Cream Production 156
9
Restandardizing and Calculating Some Unusual Mixes
Restandardizing a Mix or Correcting Mixes Having an
Undesired Composition 166
Unusual Complex Mixes 169
Calculating a Mix to Be Made in the Vacuum Pan 177
10
Calculating Cost and Percentage of Overrun
Calculating Cost of the Mix 184
Compare for Costs and Quality 185
Calculating Percentage Overrun 186
Calculating the Desired Overrun for Bulky-Flavor Ice
Cream 192
Calculating the Weight Per Gallon of a Mix 193
Calculating Weight Per Package 195
Calculation of Milkfat and Total Milk Solids Reduction
in Fruit, Nut, and Chocolate Ice Creams 196
Methods for Calculation of the Freezing Point 197
Calculation of Sucrose Equivalent for Freezing Point Depression
of Sweeteners (Based on Molecular Weight) 199
11
Mix Processing
Preparation of the Mix 201
Pasteurization of the Mix 204
Homogenizing the Mix 207
Making the Mix in a Vacuum Pan 213
Cooling the Mix 213
Aging the Mix 213
Automation in Ice Cream Processing 215
12
The Freezing Process
Changes That Take Place during the Freezing Process 232
Refrigeration Requirements for Ice Cream Freezing 237
Freezing Time and the Importance of the Freezer 237
viii CONTENTS
The Continuous Freezer 239
Programmed Ice Cream Freezer Operation 248
The Batch Freezer 253
How to Obtain and Control Overrun 257
13
Packaging. Hardening. and Shipping
Packaging 260
The Hardening Process 262
Fast-Hardening Systems for Ice Cream 265
Storage 267
Shipping 268
14
Soft-Frozen Dairy Products and Special Formulas
Soft-Serve Products 271
Cleaning Soft-Serve Freezing Units 276
Soft-Serve Mix Composition 277
Special Formulas 281
15
Sherbets and Ices
The Composition of Sherbets and Ices 286
Preparation of Sherbets 291
Preparation of Ices 292
Difficulties and Defects 294
16
Frozen Confections. Novelties. Fancy Molded Ice Creams.
and Specials
Introduction 297
Specialty Eqipment 298
Ice, Fudge, and Cream Stick Items 298
Frozen Malts and Ice Cream Bars 300
Fancy Molded Ice Cream 300
Decorating 301
Fancy Extruded Ice Cream 303
Other Special Products 308
The Uses of Special Flavors and Other Novelties 310
CONTENTS ix
17
Defects. Scoring and Grading
Flavor Defects 313
Body and Texture Defects 316
Melting Quality Defects 322
Color and Package Defects 323
Composition and Bacterial Defects 323
The Score Card 325
Market Grades 332
18
Sanitation and Quality Control
Sanitary Equipment 335
Sanitary Surroundings 338
Quality Control Procedures for Finished Products 341
19
Refrigeration
Methods of Refrigeration 343
Types of Refrigerants Commonly Used 344
Principles of Mechanical Refrigeration 345
Operating Precautions 347
Defrosting Methods 348
Methods of Cooling 348
Terms Used in Refrigeration 350
20
Laboratory Testing
Taking and Preparing Samples for Testing 352
Flavor and Aroma Test 353
Babcock Test for Fat in Milk 353
Babcock Test for Fat in Cream 354
Modified Babcock Tests for Ice Cream 355
The Babcock Test for Fat in Butter 357
Mojonnier Analysis for Fat and Total Solids in Ice Cream 358
Other Methods of Fat Determination 359
Total Solids---Official 361
The Acidity Test for Milk 361
The Acidity Test for Cream and Plain Ice Cream Mix 361
The Alcohol Coagulation Test for Protein Stability 362
Determination of Protein in Ice Milk and Ice Cream 362
Weight per Unit Volume of Packaged Ice Cream 363
Stability to Heat Shock 364
Meltdown Test and Shape Retention 364
x
CONTENTS
Microscopic Examination of Ice Cream Texture 364
FarraH Homogenization Index 365
Viscosity Measurements 365
Testing Gelatin 366
Tests for Ammonia Leaks 367
Other Laboratory Procedures 368
Other Tests Used in a Quality Control Program 369
21
Sales Outlets
Wholesaling 370
Retailing 370
Merchandising 371
Drive-In Store 371
The Soda Fountain 372
Personnel 373
Training for Fountain Service 374
Specials for Seasons and Special Occasions 380
22
Formulas and Industry Standards
Plain Ice Cream 381
Chocolate Ice Cream 383
Fruit Ice Cream 383
Nut Ice Cream 384
Puddings 385
Custard 386
Parfait 386
Mousse 386
Variegated Ice Cream 387
Rainbow Ice Cream 387
Gelatin Cube Ice Cream 387
Ice Milk 388
Ice 388
Frappes 388
Punch 389
Granite 389
Sherbet 389
Souffie 390
Lacto 390
Fruit Salad 390
Fancy Molded Ice Cream 390
Quiescently Frozen Dairy Confections 391
Soft-Serve Ice Cream and Ice Milk 391
Frosted Malted 392
Imitation Ice Cream 392
Low Sodium or Low Phenylalanine 393
MeHorine-Type Products 393
CONTENTS xi
Superpremium Ice Cream 394
Sorbets 394
All-Vegetable Frozen Desserts 395
Specials 395
Homemade Ice Cream 396
Frozen Yogurt 397
Product Identity and Label Statements 400
Bibliography 406
Appendixes
A. Historical Chronology of Ice Cream Industry 417
B. Federal Standards for Frozen Desserts 429
C. Nutrition Labeling Requirements 439
D. Whey and Whey Products-General Specifications and
Definitions 440
E. Other Related Frozen Desserts-Definitions and
Labeling 442
F. Dairy Associations and Trade Journals That Promote the
Ice Cream Industry 447
G. Miscellaneous Tables 448
Index 453