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North American Ed. 2016
Asia/Pacific Ed. 2017
North American Ed. 2017
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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.


Prevention of Fat Accumulation:

Question: What can we do to correct the occasional accumulation of what appear to be lumps of fat on our half gallon filling heads?

Answer: A controlled degree of fat agglomeration during the freezing/whipping process is a phenomenon that makes a useful and essential contribution to the structure and eating properties of ice cream. When excessive, agglomeration can create visible granules of milk fat that tend to deposit on cold metal surfaces and is usually referred to as "buttering". It can also cause greasy texture and even a weak, crumbly body. Control of agglomeration is the primary function of the emulsifier system, so consultation with your stabilizer/emulsifier supplier to review the suitability of the system in use would be appropriate. However, since the problem is occasional, some processing variable affecting the physical state of fat in the mix is likely involved. Principal candidates include: homogenization aberrations; excess shear applied to the mix during transfer or by too much agitation in the aging/storage tank; and/or a change in freezing conditions such as increased back pressure or slower throughput.


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