Dairy Ingredients for Food Processing

430 Chapter 17

content of at least 1%. The total milk or milk -

derived solids must be between 2% and 5%

by weight of the fi nished food. Sherbet that

is characterized by a fruit ingredient must

have a titratable acidity, calculated as lactic

acid, of not less than 0.35% (CFR, 2010 ). To

achieve these ranges the ingredients in

sherbet are typically water and sugar, fol-

lowed by dairy ingredients such as milk and

cream, and then fruit puree and stabilizers

(Table 17.8 ). Because of the low fat and dairy

Milkshakes can be formulated to give
certain consumer attributes that vary in their
texture and mouth feel. The compositions of
two types of shakes are shown below in Table
17.7.
Sherbet is a frozen - milk, sweetened
dessert that is often fl avored with fruit juice.
It is a standardized product in the United
States. It must weigh more than 6 lbs/gallon
of fi nished product, have a fat content
between 1% and 2%, and a nonfat milk solids

Table 17.6. Comparison of soft - serve frozen yogurt, ice milk, ice cream, and milkshake base.

% Composition

Frozen yogurt Ice milk Ice cream Milkshake base

Butterfat 2 4 10 4

Milk - solids - not - fat 14 13 12 12.5

Sugar 15 12 11 13

Corn syrup solids 4.5 3 5

Stabilizer 0.35 0.5 0.4 0.4

Total solids 31.35 34 37.4 34.9

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

Table 17.7. Typical composition of milkshake.

% Composition

Direct draw shake * Blended fl avored shake * *

Smooth

and thick

Coarse

& icy

Smooth

and thick

Coarse

& icy

Butterfat 0 – 4 0 – 4 0 – 4 0 – 4

Milk - solids - not - fat 12 10 12.5 115

Sugar (Equivalent to sucrose) 12 12.5 9 8

Stabilizer/emulsifi er 0.5 0.2 0.35 0.2

Total Solids 24.5 22.7 21.85 19.7

• Draw temperature: − 5 ° C to − 4 ° C (23 ° F to 24 ° F), 50% overrun


• 
  
  
  
  • 1 to 2 oz syrup added at spindle stage contributes 5% to 7% sweetener (sucrose equivalent) in 16 - oz shake. Draw
    temperature: 22 ° F to 23 ° F ( − 5.6 ° C to 5 ° C)
    Adapted from Chandan (1997)
  
  
  
  

Table 17.8. Typical composition of sherbet.

Percent Composition Non - fat

sherbet

Sherbet

Butterfat 0 2

Milk - solids - not - fat 1 2.8

Sugar 16 16

Corn syrup 10 12

Stabilizer 3 – 5 3 – 5

Fruit juice, acid, water To make up remainder (depends

on milk solids and fat source)