Dairy Ingredients for Food Processing

Dairy Ingredients in Dairy Food Processing 429

by the development of novel fat - replacing

ingredients and industrial know - how. A

survey of nonfat ice creams shows that com-

binations of cellulose, guar and carob bean

gums, carrageen, and polydextrose are com-

monly used in fat - free products to provide

body and mouth feel.

Soft - serve ice cream and frozen yogurt are

served immediately after being frozen, with

no hardening. Milkshakes are similarly for-

mulated. These products are generally lower

in fat than hard - pack ice cream, and carbo-

hydrate - and protein - based fat substitutes are

used extensively to provide body and texture

to the lower - solids product. The fat provides

a creamy texture, although the possibility of

having a coarse or icy texture increases if

texture modifi ers are not used. The MSNF

content varies from 10% to 16% and the total

solids content varies from 30% to 35%.

Compared with hard ice cream, soft frozen

desserts contain higher serum solids, lower

sweetener levels, and lower overruns (30%

to 60%). Frozen yogurt has no standard of

identity for the amount of yogurt, but typi-

cally skim milk is incubated with yogurt cul-

tures to produce acid, and when the correct

pH is reached, the yogurt is cooled and then

combined with a pasteurized sweetened base

that includes the stabilizers and the balance

of the soft - serve mix ingredients. Table 17.6

compares the composition between several

soft - serve products.

allow for the reduction in milk fat and solids
and egg solids. The composition of ice cream
products varies depending on the value prop-
osition required by the manufacturer. For
premium ice cream, higher fat and higher
quality ingredients are used. Less fat, more
air, and less expensive dairy ingredient are
used in value brands. See Table 17.5 for a
comparison of ice cream types.
The European Union standards for ice
cream are much less restrictive and can
include a product comprised of water and/or
milk, edible fats (from non - dairy sources),
proteins, and sugars, with no minimum quan-
tity requirements. This is similar to the defi -
nition for the standardized product mellorine
in the United States (CFR, 2010 ), except that
mellorine has minimum fat and solids
requirements. Gelato is included in the
European defi nition for ice cream. Milk ice
and dairy ice cream are more equivalent to
American ice cream: all of the fat and protein
must be exclusively from dairy sources;
however, egg is allowed. For milk ice, the
minimum requirements for fat and MSNF
are 2.5% and 6%, respectively. “ Dairy ice
Cream ” must be at least 5% milk fat
(European Ice Cream Association, 2006 ).
Crema gelato is included in this defi nition.
Low - fat, fat - free, and sugar - free frozen
dairy products have been developed over the
last couple of decades, and the sensory prop-
erties of these products have greatly improved

Table 17.5. Typical formulation of various grades of hard - frozen ice

cream.

% Composition

Economy

ice cream

Regular Deluxe or

super - premium

Butterfat 10 12 16

Milk - solids - not - fat 11 10.00 8

Sugar 9.5 12.00 15

Corn syrup solids 7.8 4.11 0

Stabilizer/emulsifi er 0.3 0.25 0.00

Egg yolk variable

Total solids 38.6 38.25 39

Weight/gal 45 lb 45 lb 5.5 – 6 lb

Tressler (1975) , http://www.foodsci.uoguelph.ca/dairyedu/icform.html 2010