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Asia/Pacific Ed. 2017
North American Ed. 2017
North American Ed. 2018
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The Book
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.


Drawing Temperatures:

Question: What is the best drawing temperature for ice cream frozen in a continuous freezer?

Answer: It is often suggested that ice cream should be drawn at a temperature where over 50% of the water is frozen. That may be a useful general guideline, but it does not take into account the broad range of frozen dessert products to which it might be applied. First an overview of relevant small ice crystals are essential for smoothness and useful shelf life. Conditions favoring formation of small ice crystals are rapid temperature drop; agitation; and the generation of small ice crystal nuclei. The maximum effect of those conditions occurs in the freezer barrel. Therefore, the objective should be to freeze as much water as possible in the freezer, i.e., draw the ice cream at as low a temperature as feasible. That determination must consider product composition and the consistency needed to make the ice cream handle properly just after freezing. For example, a product intended for molded stick novelties must be fluid enough to fill the molds without voids while extreme stiffness is needed for extruded products. Between those extremes is a broad range of treatments requiring a diversity of handling properties. Therefore, the guideline must be modified to call for the achievement of the lowest possible draw temperature consistent with the handling properties needed.


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