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North American Ed. 2017
North American Ed. 2018
Asia/Pacific Ed. 2019
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Q&A's On Ice Cream
Accelerated Shelf-life
Testing
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Formulating
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Gelato
Gelato
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Gumminess
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Savings
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Processes
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
Variables
No Sugar-Added
Ice Cream
Novelties:
Adding Inclusions
Novelties:
Preventing Soggy
Cones & Wafers
Nutmeats
Pasteurization,
Homogenization
Premium Light
Ice Cream
Prevention of Coarse
Texture
Prevention of Fat
Accumulation
Sensory Evaluation-
QA/Product
Development
Sucrose Replacement
Sweeteners: Blending
Sweeteners:
Considerations
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
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Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.


Use of Buttermilk:

Question: Does the use of buttermilk add any functional advantage to frozen dessert mixes?

Answer: Buttermilk used in frozen desserts is not "cultured" buttermilk but, rather, the byproduct from the production of butter. During butter manufacturing (churning of sweet cream), the milk fat globule membrane is separated from the rest of the milk fat (i.e., butter) and is rich (compared to the rest of milk fat) in phospholipid. This makes buttermilk solids a good source of emulsifier functionality when used as most, or all, of the MSNF in the product. The components of buttermilk (3-5% milk fat and 95-97% MSNF dry basis) are normally highly cost effective and functional as partial replacements for milk solids not fat and milk fat. However, buttermilk production is tied to butter production. This can cause serious seasonal cost, availability, compositional, and quality variability, particularly in condensed buttermilk. Additionally, phospholipids carried in buttermilk solids are typically unsaturated, which, if not handled and processed (condensing, drying, storing, etc.) with care, can oxidize to create a variety of off flavors. All this can be managed, but only by properly selecting, understanding, and controlling your buttermilk supply chain, inventory, and quality.


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