Dairy Ingredients for Food Processing

428 Chapter 17

not - fat (MSNF), sweeteners, stabilizers,

emulsifi ers, fl avors, particulates, variegates,

and coloring materials that are typically

mixed in after freezing. Products are frozen

by a number of techniques such as continu-

ous churn ice cream freezers, batch freezers,

and soft - serve machines, all of which are dis-

cussed later in this section. The machines

freeze the water portion of the mix and

harden the fat while air is whipped into the

base to reduce its density. The reduction in

the density of the original base is termed

overrun. A base that weighs 9 lbs/gallon

before processing and 4.5 lbs/gallon as fi n-

ished frozen dessert has 100% overrun. Ice

cream in the United States must contain at

least 10% milk fat and at least 10% milk

MSNF (milk protein, lactose, and minerals).

As the fat content of ice cream increases,

there is an allowable decrease in the MSNF

due to dilution (Table 17.4 ).

For ice creams without bulky fl avors, the

weight of milk fat cannot be less than 10%,

and the total milk solids cannot be less than

20%. There is also a provision for ice cream

to weigh at least 4.5 lbs/gallon to prevent eco-

nomic fraud by excessive incorporation of

air. Ice cream can contain egg yolk solids, but

they must be present at less than 1.5% by

weight to be called ice cream. Frozen custard

(also called French ice cream or French

custard ice cream) meets the same require-

ments for fat and milk solids as ice cream,

but the product must contain at least 1.5%

egg yolk solids. Provisions are made for the

addition of bulky fl avors to both products to

cause detectible fl avors (Brown and Williams,
2003 ). Solvents and plasticizers used in inks
for shrink labels that cover packages also can
migrate through plastic packages into the
food (Bradley et al., 2005 ). Packaging mate-
rial can also scalp desirable fl avors and lead
to bland products; therefore, it may be neces-
sary to evaluate different package materials
to maintain the desired quality in a product.
Packages can protect the product from exte-
rior odorants in the environment surrounding
the package. Thus, a barrier layer in the
package, as with moisture and oxygen pro-
tection, can improve fl avor transfer and
retention.
Another consideration is the effect of
package size on the product consistency.
When there is a range of particle sizes in the
powder, packaging products in individual
serving packages instead of bulk canisters
reduces the probability of consumer disap-
pointment with inconsistent products caused
by classifi cation of the powders within the
package during distribution.

Frozen Desserts

A wide variety of ingredients are used in
frozen desserts. For standardized products in
the United States, the allowable ingredients
are defi ned by the Food and Drug
Administration (FDA) in the Code of Federal
Regulations (CFR), section 135 (CFR, 2010 ).
The frozen products standardized in the CFR
that contain milk products include ice cream,
frozen custard, goat ’ s milk ice cream, sherbet,
and mellorine. Most frozen dessert mixes are
formulated, processed, and extruded through
ice cream freezers to deliver desirable con-
sumer attributes of fl avor, texture provided
by fat and emulsifi cation of ingredients, and
stability of the products.

Ice Cream and Related Products

The main components of frozen dairy
products are air, water, milk fat, milk - solids -

Table 17.4. Minimum solids required in ice

cream in the U. S. CFR as milk fat increases

above 10%.

Percent

milk fat

Minimum percent

nonfat milk solids

10 10

1 1 9

12 8

13 7

14 6

Adapted from CFR (2010)