Determination of Ice Cream Mix Freezing Points: A Comparison of Methods

Abstract

Ten batches of ice cream mix, varying in composition, were prepared. Mix freezing points were calculated by a formula method, determined by an osmometer, and the results of two methods were compared. Mix freezing points calculated by the formula method ranged from −2.36 to −3.59°C (−2.741°C mean); freezing points determined by the osmometer ranged from −2.40 to −3.53°C (−2.745°C mean). Comparative results of these methods differed by an average of .04 ± .02°C. The correlation coefficient between the two methods was .996, and there was no significant difference between them. © 1987, American Dairy Science Association. All rights reserved.