"On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.
of Fat Accumulation:
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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