"On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.
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.
more information on"Tharp & Young On Ice Cream" offerings
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