Lowfat Ice Creams from Freeze-Concentrated Versus Heat-Concentrated Nonfat Milk Solids

Abstract

Lowfat vanilla ice creams made from freeze- or heat-concentrated nonfat milk solids were compared in sensory and physical tests. Results did not support the hypothesis that lowfat ice cream made from freeze-concentrated nonfat milk solids would be smoother, firmer, slower to melt, lower in cooked flavor, and higher in vanilla flavor than lowfat ice cream made from heat-concentrated nonfat milk solids. Nonfat dry milk solids imparted slightly more smoothness than did dried freeze-concentrated nonfat milk solids. Otherwise, heat-concentrated versus freeze-concentrated products had no effects on sensory attributes when comparisons of liquid and dried forms of the products were made separately. Products from both liquid and dry sources of both types of nonfat milk solids differed little in sensory quality. Apparent viscosity of the mixes and the hardness and melting rate of the frozen products were affected by the source of nonfat milk solids. © 1995, American Dairy Science Association. All rights reserved.