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


Low Temperature Processes:

Question: Do you have any information about ice cream produced in Europe at very low freezer exit temperatures÷around 0 F?

Answer: A process developed in Switzerland and embodied in equipment manufactured and sold by a German engineering firm produces such ice cream. After conventional freezing (to 20-22F) and whipping, the ice cream passes through a low temperature twin-screw extruder from which it exits at around 0F to +5F. The product's rheology allows it to be pumped by the energy applied in the extruder. Soon after that energy is removed, the product develops the usual hardness expected for product at 0F to +5F. In the meantime, it can be molded or shaped as a novelty, or packed as regular packaged ice cream. There is no need for customary hardening. Finished products have smaller ice crystals, retain more of their shape upon melting, and have "creaminess" similar to ice creams with higher fat levels.


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