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freezing characteristics of various aqueous systems. J. Dairy Sci. 46(3), 169-175. Simpfendorfer, S., and Martin, W.H. 1964. Effect of corn-syrup solids on quality and properties of ice milk. Food Technol. 18. 12. Snyder, W.E. 1949. Emulsifiers are useful. Milk Plant Monthly 38(6), 30-33, 43-44. Sommer, H.H. 1951. Theory and Practice ofIce Cream Making, 6th edition. Olson Publ. Co., Milwaukee, WI. Speck, M.L., Grosche, C.A., Lucas, H.L., and Hankin, L. 1954. Bacteriological studies on high-temperature short-time pasteurizer. J. Dairy Sci. 37(1), 37-44. Sperry, G.D. 1955. Stabilizers and H.T.S.T. Ice Cream Field 65(5), 10. Spooner, D.R. 1980. Federal and state standards for the composition of milk products. US Dep. Agric., Agric. Handb. 51,12-15,22-25. Stebnitz, V.C., and Sommer, H.H. 1938. Stabilization of ice cream with sodium alginate. Ice Cream Rev. 21(7), 36-37, 64. Stein, C.M., Barnes, J., and Hedrick, T.I. 1963. Contact hardening of ice cream between vertical refrigerated plates. Food Technol. 17(8), 105-107. Steinetz, W.S. 1958. Stabilizer for frozen sweet aqueous base comestibles and product and method of utilizing same. Dairy Sci. Abstr. 20(10), 826. Steinetz, W.S. 1965. Guide to labeling of frozen desserts under new standards of identity. Am. Food Lab., Brooklyn, NY. Stistrup, K., and Julin, B. 1970. The influence of some emulsifiers on the physical properties of ice cream. Proc. 18th Int. Dairy Congr. IE, 397. Australian Natl. Dairy Comm., Sydney. Struble, E.B. 1951. How the ice cream industry uses frozen fruits. Quick Frozen Foods 13(9), 72-73. Struble, E.B. 1952. Improving the quality offruits for ice cream use. Quick Frozen Foods 14(8), 121-122, 316, 318. Tallman, K.L. 1958. Stabilizers for continuous systems. Ice Cream Trade J. 54(12), 16-18, 27. Tamsma, A., and Bell, R.W. 1957. Concentrated sweetened cream-a new dairy product for ice cream. Rept. Proc. 53rd Annu. Conv. IAICM. Taylor, J.C. 1961. Ice cream manufacturing plants in the midwest-methods, equip• ment, and layout. USDA, AMRS Rept. 477. Tharp, B.W. 1961. The use of low-conversion corn sweeteners in ice cream. Ice Cream World 65(2), 25, 27. Tharp, B.W. 1982. Use of freezing point calculations in evaluating dry mix compositions. J. Dairy Sci. 65, Suppl. 1, 19. Tharp, B.W., and Gould, LA. 1962. A survey of vanilla-type flavoring materials for ice cream. Ice Cream Trade J. 58(8), 46, 48, 50, 91-92. Thorner, M.E., and Herzberg, R.J. 1970. Food Beverage Service Handbook. AVI Publ. Co., Westport, CT. Tobias, J., Kaufman, O.W., and Tracy, P.H. 1955. Pasteurization equivalents of high• temperature short-time heating with ice cream mix. J. Dairy Sci. 38(9), 959-968. Tracy, P.H. 1945. Powdered whole milk and mix. Ice Cream Trade J. 41(4), 22. Tracy, P.H. 1966. Layouts and operating criteria for automation of dairy plants man• ufacturing ice cream and ice cream novelties. US Dep. Agric. Mark. Res. Rep. 750. Tracy, P.H., and Corbett, W.J. 1939. Preparation and use oflow lactose skim milk. Food Res. 5, 493-498. Tracy, P.H., and Edman, G. 1940. Tests of enzyme converted corn syrup reveal desirable properties. Food Ind. 12, 43. Tracy, P.H., and Hahn A.J. 1938. A comparison of concentrated and superheated skim milk in the manufacture of ice cream. Dairy Mfg. Conf. Manual, Univ. of Illinois, Chicago. Tracy, P.H., and McCown, C.Y. 1934. A study of factors related to the hardening of ice cream. J. Dairy Sci. 17(1), 47-60. Tracy, P.H., and McGarrahan, E.T. 1957. How to Plan and Operate a Soft-Frozen Dairy Products Store. Garrard Press, Champaign, IL. Tracy, P.H., Ruehe, H.A., and Shanmann, F.P. 1930. Use of honey in ice cream. Univ. of Illinois AES Bull. 345. BIBLIOGRAPHY 415
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Ziemer, K.A., Amundsen, C.H., Winder, W.C., and Swanson, A.M. 1962. Dried butter• milk and its properties in ice cream. J. Dairy Sci. 45, 659. Zuczkowa, J. 1970. An investigation into the effect of some technological factors on lactose crystalization in ice cream. Proc. 18th Intern, Dairy Congr. IE, 399. Au• stralian Natl. Dairy Comm., Sydney. Appendix A Historical Chronology of Ice Cream Industry
The development of the ice cream industry can be most quickly told by listing the approximate dates of some important methods of processing and merchandising. 1700 Ice cream probably came to America with the English colonists. A letter written in 1744 by a guest of Governor Bladen of Maryland described having been served ice cream. 1774 First public recorded mention of ice cream in America was made by Philip Lenzi, a caterer, announcing in a New York newspaper that he was prepared to supply various confections including ice cream. 1777-1800 Early advertisement of ice cream by Philip Lenzi, New York Gazette Mercury, May 19, 1777, and November 24, 1777; by J. Corree in 1779 and 1781 in the Gazette; by Joseph Crowe in the New York Post Bay, June 8, 1786; by A. Pryor on May 18, 1789. Mr. Hall was selling ice cream in New York in 1785 and Mr. Bosio, in Germantown, Pennsylvania, established a retail business in 1800. 1789 Mrs. Alexander Hamilton, wife of the Secretary of the Treasury, served ice cream at a dinner attended by George Washington. 1811 Ice cream was served in the White House by Mrs. Dolly Madison, wife of the fourth President. 1848 Patents were granted on a revolving household type of hand freezer with dasher. 1851 The father of the wholesale ice cream industry of America, Jacob Fussell, a Baltimore milk dealer, began to manufacture ice cream in Balti• more. He established plants in Washington, D.C., in 1856; and in New York in 1864. 1856 Patent granted Gail Borden in August 1856 for the process of con• densing milk. The first condensed milk factory was established in Wolcottville, Connecticut. 1858 Ice cream plant opened in St. Louis by Perry Brazelton, who learned the business from Jacob Fussell. 1864 The Horton Ice Cream Company was started in New York. 1879 Ice cream soda was introduced at Centennial Exposition, Phil• adelphia.
417 418 ICE CREAM
1892 The Pennsylvania State College established the first course in ice cream making. 1895 Pasteurizing machines were introduced. 1892-1906 Investigation and development of the dry milk industry in America. One of the first dry milk plants was established by Merrell Soule Company at Arcade, New York, in May 1906. The first spray process plant was built in Ferndale, California, in 1911. 1899 The homogenizer was invented in France and was in use within two years. The US patent was dated April 11, 1904. 1900 The Association of Ice Cream Manufacturers was formed; later the name was changed to International Association of Ice Cream Manufacturers (lAICM). 1902 The horizontal circulating brine freezer was invented. 1904 The ice cream cone appeared at the World's Fair, St. Louis. 1904 The Ice Cream Trade Journal was made the official organ ofIAICM. 1910 First State Agricultural Experiment Station Bulletins concerning ice cream were published, including R. W. Washburn, 1910: "Principles and Practices ofIce Cream Making," Vermont State Bull. iSS, M. Mortensen, 1911: "Classification of Ice Cream and Related Frozen Products-Score Cards for Judging Ice Cream," Iowa State Bull. 123: B. W. Hammer, 1912: "Bacteria in Ice Cream," Iowa State Bull. 134. 1911 The homogenizing process was applied to condensed or evaporated milk. 1913 The direct expansion freezer was introduced. The continuous freezing process was patented. 1915 Textbooks on ice cream were published in the United States: J. H. Frandsen and E. A. Markham, 1915: "The Manufacture of Ice Creams and Ices," W. W. Fisk and H. B. Ellenberger, 1917: "The Ice Cream Laboratory Guide," W. W. Fisk, 1919: "The Book of Ice Cream." 1920 Ice cream was generally recognized as a protective and essential food. 1921 The Eskimo Pie was patented by C. Nelson, Waukon, Iowa. This was the first of the coated ice cream and novelty sticks. 1922 Development of direct expansion refrigeration adapted to freezers. 1925 Dry ice (solid CO2) was used to facilitate delivery of ice cream. 1926 The counter freezer for soft ice cream appeared. 1928 The Vogt continuous freezer was developed by Henry Vogt of Louis• ville, Kentucky. 1929-1935 Development and acceptance of continuous freezers. The Vogt instant freezer was first introduced by Cherry Burrell and installed com• mercially in 1929. The Creamery Package continuous freezer was introduced in 1935. 1940-1945 Development of low-temperature storage units for the home. 1946 Carry-home packages marketed through chain grocery stores gained popularity. Soft ice cream and drive-in stores appeared. 1950 Appearance of vegetable fat products in the ice cream industry. 1942-1953 FDA hearings on federal standards for ice cream. 1951 Ice cream centennial held in Baltimore, June 15. APPENDIX A 419
1953 High-temperature-short-time pasteurization of ice cream mix (175°F, 25 sec) approved by U.S. Public Health Service, February 13. 1960 Definitions and Standards for Frozen Desserts approved by FDA of the U.S. Dept. of Health, Education, and Welfare. 1965--1970 Introduction and development of highly automated, high volume processing equipment. 1974-1981 Revision of definitions and standards of idenity for frozen desserts. 1983 Ice cream standards and regulations revised. 1983 Ice Cream for America Day. 1984 July, National Ice Cream Month. Appendix B Federal Standards for Frozen Desserts
Federal standards for frozen desserts were first issued in 1960 by the U.S. Department of Health, Education and Welfare, Food and Drug Administration under the Federal Food, Drug, and Cosmetic Act, Part 20, Title 21, Code of Federal Regulations. The purpose of the act was to promulgate reasonable definitions and standards for food to promote honesty and fair dealing in the interest of consumers. In 1974, the identity standards were rewritten to reflect changes in the industry, and the new standards were issued as part 135. As published in the 1982 Code of Federal Regulations, 1982, the new standards are as follows:
PART 135-FROZEN DESSERTS at or above that temperature for the specified time (or other time/tempera• Subpart A-Gonoral 'revilloni ture relationship which has been dem• onstrated to be equivalent thereto in Sec. microbial destruction): 135.3 Definitions.
Subpart I-Ioqulrelftonta for Specific Tempereture TIme Standardilled Frellon Do ..ortl 155' F...... 30 min. 135.110 Ice cream and frozen custard. 175' F...... 25sec. 135.120 Ice milk. 135.130 Mellorlne. [42 FR 19132. Apr. 12. 19771 135.140 Sherbet. 135.160 Water Ices. Subpart 8-Requirements for Specific AUTHORITY: Sees. 401. 701
optional dairy ingredients referred to ents. The fruit is prepared by the re• In paragraph (a) of this section are: moval of pits, seeds, skins, and cores, Cream, dried cream, plastic cream where such removal is usual in prepar• (sometimes known as concentrated ing that kind of fruit for consumption milkfat>, butter, butter oil, milk, con• as fresh fruit. The fruit may be centrated milk, evaporated milk, su• screened, crushed, or otherwise com• perheated condensed milk, sweetened minuted. It may be acidulated. In the condensed milk, dried milk, skim milk, case of concentrated fruit or fruit concentrated skim milk, evaporated juices, from which part of the water is skim milk, condensed skim milk, removed, substances contributing sweetened condensed skim milk, sweet• flavor volatilized during water removal ened condensed part-skim milk, nonfat dry milk, sweet cream buttermilk, con• may be condensed and reincorporated densed sweet cream buttermilk, dried in the concentrated fruit or fruit juice. sweet cream buttermilk, skim milk In the case of citrus fruits, the whole that has been concentrated and from fruit, including the peel but excluding which part of the lactose has been re• the seeds, may be used, and in the case moved by crystallization, and whey of citrus juice or concentrated citrus and those modified whey products juices, cold-pressed citrus 011 may be (e.g., reduced lactose whey, reduced added thereto in an amount not ex• minerals whey, and whey protein con• ceeding that which would have been centrate) that have been determined obtained if the whole fruit had been by FDA to be generally recognized as used. The quantity of fruit ingredients safe (GRAS) for use In this type of used is such that, in relation to the food. Water may be added, or water weight of the finished sherbet, the may be evaporated from the mix. The weight of fruit or fruit juice, as the sweet cream buttermilk and the con• case may be (including water neces• centrated sweet cream buttermilk or sary to reconstitute partially or wholly dried sweet cream buttermilk, when dried fruits or fruit juices to their adjusted with water to a total solids original moisture content), is not less content of 8.5 percent, has a titratable than 2 percent in the case of citrus acidity of not more than 0.17 percent sherbets, 6 percent in the case of berry calculated as lactic acid. The term sherbets, and 10 percent in the case of "milk" as used In this section means sherbets prepared with other fruits. cow's milk. For the purpose of this section, toma• (c) Optional caseinates. The option• toes and rhubarb are considered as al caseinates referred to in paragraph kinds of fruit. (a) of this section which may be added (e) Optional nonJruit characterizing to sherbet mix are: Casein prepared by ingredients. The optimal nonfruit precipitation with gums, ammonium characterizing ingredients referred to caseinate, calcium caseinate, potas• in paragraph (a) of this section in• sium caseinate, and sodium caseinate. clude but are not limited to the follow• Caseinates may be added in liquid or ing: dry form, but must be free of excess alkali, such caseinates are not consid• (1) Ground spice or infusion of ered to be milk solids. coffee or tea. (2) (d) Optional fruit-characterizing in• Chocolate or cocoa, including gredients. The optional fruit-charac• sirup. terizing ingredients referred to in (3) Confectionery. paragraph (a) of this section are any (4) Distilled alcoholic beverage, in• mature fruit or the juice of any cluding liqueurs or wine, in an amount mature fruit. The fruit or fruit juice not to exceed that required for flavor• used may be fresh, frozen, canned, ing the sherbet. concentrated, or partially or wholly (5) Any natural or artificial food fla• dried. The fruit may be thickened voring (except any having a character• with pectin or other optional ingredi- istic fruit or fruit-like flavor). 428 ICE CREAM
(1) Nomenclature. (1) The name of size reasonably related to the promi• each sherbet Is as follows: nence of the name of the characteriz• (i) The name of each fruit sherbet Is ing flavor and in any event the size of "--- sherbet", the blank being filled the type is not less than 6-point on in with the common name of the fruit packages containing less than 1 pint, or fruits from which the fruit ingredi• not less than 8-point on packages con• ents used are obtained. When the taining at least 1 pint but less than names of two or more fruits are in• one-half gallon, not less than 10-point cluded, such names shall be arranged on packages containing at least one• in order of predominance, if any, by half gallon but less than 1 gallon, and weight of the respective fruit ingredi• not less than 12-point on packages ents used. containing 1 gallon or over. (i1> The name of each nonfruit sher• (h) Display oj statements required by bet Is "--sherbet", the blank being paragraph (1)(2). Except as specified filled in with the common or usual in paragraph (g) of this section, the name or names of the characterizing statements required by paragraph flavor or flavors; for example, "pep• (0(2) of this section shall be set forth permint", except that if the character• on the principal display panel or izing flavor used Is vanilla, the name panels of the label with such promi• of the food Is "-- sherbet", the nence and conspicuousness as to blank being filled in as specified by render them likely to be read and un• § 135.110(e)(2) and (5)(i). derstood by the ordinary individual (2) When the optional ingredients, under customary conditions of pur• artificial flavoring, or artificial color• chase and use. ing are used in sherbet, they shall be (i) Label declaration. Each of the op• named on the label as follows: tional ingredients used shall be de• (i) If the flavoring ingredient or in• clared on the label as required by the gredients consists exclusively of artifi• applicable sections of Part 101 of this cial flavoring, the label designation chapter. shall be "artificially flavored". (43 FR 4599, Feb. 3, 1978, as amended at 46 (ii) If the flavoring ingredients are a FR 44434, Sept. 4, 1981) combination of natural and artificial EFFECTIVE DATE NOTE: Paragraph (b) of flavors, the label designation shall be t 135.140(b) was revised at 46 FR 44434. "artificial and natural flavoring Sept. 4. 1981. effective date for compliance added". July I, 1983. The confirmation of the effec• (iii> The label shall designate artifi• tive date for compliance appears at 47 FR cial coloring by the statement "artifi• 1287. Jan. 12. 1982. Paragraph (b) published cially colored", "artificial coloring at 43 FR 4599, Feb. 3, 1978, and set forth added", "with added artificial color• below Is currently effective. ing", or "--, an artificial color added", the blank being filled in with 11135.140 Sherbet. the name of the artificial coloring used. • • (g) Characterizing Jlavor(s). Wherev• (b) Optional dairy ingredients. The er there appears on the label any rep• optional dairy ingredients referred to resentation as to the characterizing in paragraph (a) of this section are: flavor or flavors of the food and such Cream, dried cream, plastic cream flavor or flavors consist in whole or in (sometimes known as concentrated part of artificial flavoring, the stat• milk fat), butter, butter oil, milk, con• ment required by paragraph (f)(2) (i) centrated milk, evaporated milk, su• and (i1> of this section, as apprpriate, perheated condensed milk, sweetened shall immediately and conspicuously condensed milk, dried milk, skim milk, precede or follow such representation, concentrated skim milk, evaporated without intervening written, printed, skim milk, condensed skim milk, or graphic matter (except that the sweetened condensed skim milk, sweet• word "sherbet" may intervene) in a ened condensed part-skim milk, nonfat APPENDIX B 429 dry milk, sweet cream buttermilk, con• §135.115 Goat's milk ice cream. densed sweet cream buttermilk, dried sweet cream buttermilk, skim milk (a) Description. Goat's milk ice cream is that has been concentrated and from the food prepared in the same manner which part of the lactose has been re• prescribed in § 135.110 for ice cream, and moved by crystallization, concentrated complies with all the provisions of cheese whey, and dried cheese whey. § 135.110, except that the only optional Water may be added, or water may be dairy ingredients that may be used are evaporated from the mix. The sweet those in paragraph (b) of this section; cream buttermilk and the concentated caseinates may not be used; and para• sweet cream buttermilk or dried sweet graphs (e)(1) and (f) of § 135.110 shall not cream buttermilk, when adjusted with apply. water to a total solids content of 8.5 (b) Optional dairy ingredients. The op• percent, has a titratable acidity of not tional dairy ingredients referred to in more than 0.17 percent, calculated as paragraph (a) of this section are goat's lactic acid. The term "milk" as used in skim milk, goat's milk, and goat's cream. this section means cow's milk. Dried These optional dairy ingredients may be cheese whey is uniformly light in used in liquid, concentrated, and/or dry color, free from brown and black form. scorched particles, and has an alkalin• (c) Nomenclature. The name of the food Ity of ash, not more than 225 millilI• is "goat's milk ice cream" or, alternatively, ters O.lN HCI per 100 grams, a bacte• "ice cream made with goat's milk", except rial count of not more than 50,000 per that when the egg yolk solids content of gram, and, as adjusted with water to a the food is in excess ofthat specified for ice total solids content of 6.5 percent, a ti• cream in paragraph (a) of § 135.110, the tratable acidity of not more than 0.16 name of the food is "goat's milk frozen percent calculated as lactic acid. Con• custard" or, alternatively, "frozen custard centrated cheese whey has an alkalin• made with goat's milk", or "goat's milk Ity of ash, not more than 115 millili• french ice cream", or, alternatively, ters O.lN HCI per 100 grams, a bacte• "french ice cream made with goat's milk", rial count of not more than 50,000 per or "goat's milk french custard ice cream", gram, and, as adjusted with water to a or, alternatively, "french custard ice total solids content of 6.5 percent, a ti• cream made with goat's milk". tratable acidity of not more than 0.18 (d) Label declaration. Each of the op• percent, calculated as lactic acid. tional ingredients used shall be declared on the label as required by the applicable • • • sections of Part 101 of this chapter. § 135.160 Water Ices. § 135.125 Goat's milk ice milk. (a) DeSCription. Water ices are the foods each of which is prepared from (a) Description. Goat's milk ice milk is the same ingredients and in the same the food prepared in the same manner manner prescribed in 1135.140 for prescribed in § 135.115 for goat's milk ice sherbets, except that the mix need not cream, except that paragraph (c) shall not be pasteurized, and complies with all apply, and which complies with all the the provisions of 1135.140 (including requirements of §135.120(a) (1), (2), (4), the requirements for label statement (5), (6), and (7) for ice milk. of optional ingredients) except that no (b) Nomenclature. The name of the food milk or milk-derived ingredient and no is "goat's milk ice milk" or, alternatively, egg ingredient, other than egg white, "ice milk made with goat's milk". is used. Any person who will be adversely (b) Nomenclature. The name of the affected by the foregoing regulation may food is "--- ice", the blank being at any time on or before October 21, 1982 filled In, in the same manner as speci• submit to the Dockets Management fied in § 135.140(f)(1) m and (ii), as ap• Branch (address above), written objections propriate. thereto and may make a written request [42 FR i1l132. Apr. 12. 1977] for a public hearing on the stated objec- 430 ICE CREAM tions. Each objection shall be separately between 9 a.m. and 4 p.m., Monday numbered and each numbered objection through Friday. shall specify with particularity the provi• Effective date: Except as to any pro• sion of the regulation to which objection is visions that may be stayed by the filing of made. Each numbered objection on which proper objections, compliance with the fi• a hearing is requested shall specifically so nal regulation, including any required state; failure to request a hearing for any labeling changes, may begin November particular objection shall constitute a 22, 1982, and all affected products initially waiver of the right to a hearing on that introduced or initially delivered for in• objection. Each numbered objection for troduction into interstate commerce on or which a hearing is requested shall include after July 1, 1985, shall fully comply. a detailed description and analysis of the Notice of the filing of objections or lack specific factual information intended to be thereof will be published in the Federal presented in support of the objection in the Register. event that a hearing is held; failure to include such a description and analysis for (Secs. 401, 701(e), 52 Stat. 1046, 70 Stat. any particular objection shall constitute a 919 amended (21 U.S.C. 341, 371(e))) waiver of the right to a hearing on the Dated: September 13, 1982. objection. Three copies of all documents shall be submitted and shall be identified William F. Randolph, with the docket number found in brackets Acting Associate Commissioner for in the hearing of this regulation. Received Regulatory Affairs. objections may be seen in the office above Appendix C Nutrition Labeling Requirements
The labeling of frozen dessert products generally conforms to the regulations set forth in the Code of Federal Regulations, Section 101.9. The relevant portions are reproduced below:
§101.9 Nutrition labeling of food the food is customarily consumed more (a) Nutrition information relating to than once during the day and the average food may be included on the label and in or usual amount so consumed. the labeling of a product: Provided, That it (c) The declaration of nutrition informa• conforms to the requirements of this sec• tion on the label and in labeling shall tion. Except as provided in paragraph (h) contain the following information in the of this section, inclusion of any added vita• following order, using the headings speci• min, mineral, or protein in a product or of fied, under the overall heading of "Nutri• any nutrition claim or information, other tion Information Per Serving (Portion)." than sodium content, on a label or in The terms "Per Serving (Portion)" are op• advertising for a food subjects the label to tional and may follow or be placed directly the requirements of this section, and in below the terms "Nutrition Information." labeling for a food subjects the label and (h) The following foods are exempt from that labeling to the requirements of this this section or are subject to special label• section. ing requirements: (b) All nutrient quantities (including (8) Food products shipped in bulk form vitamins, minerals, calories, protein, for use solely in the manufacture of other carbohydrate, and fat) shall be declared in foods and not for distribution to consumers relation to the average or usual serving or, in such bulk form or container. where the food is customarily not con• (9) Food products containing an added sumed directly, in relation to the average vitamin, mineral, or protein, or for which or usual portion. Another column of fig• a nutritional claim is made on the label or ures may be used to declare the nutrient in labeling or in advertising, which are quantities in relation to the average or supplied for institutional food service use usual amount consumed on a daily basis, only: Provided, That the manufacturer or in the same format required in paragraph distributor provides the nutrition informa• (c) of this section for the serving (portion), tion required by this section directly to where reliable data have established that those institutions on a current basis.
431 Appendix D Whey and Whey Products -General Specifications and Definitions
The U.S. standards for whey and whey products were first published in the Federal Register, April 1980, and went into effect on June 22, 1980. The rele• vant portions (Part 2858, Subpart 0) follow: Subpart O-United States Standards §2858.2605 Requirements for U.S. for Dry Whey grade. (a) U.S. Extra. U.S. Extra Grade dry Definitions whey conforms to the following require• §2858.2601 Whey. ments: "Whey" is the fluid obtained by separat• (1) Flavor (applies to the reliquefied ing the coagulum from milk, cream, and/or form). Shall have a normal whey flavor skim milk in cheesemaking. The acidity of free from undesirable flavors, but may the whey may be adjusted by the addition of possess the following flavors, to a slight safe and suitable pH adjusting ingredients. degree: bitter, fermented, storage, and Salt drippings (moisture removed from utensil: and the following to a definite de• cheese curd as a result of salting) shall not gree: feed and weedy. be collected for further processing as whey. (2) Physical appearance. Has a uni• form color, and is free flowing, free from §2858.2602 Dry Whey. lumps that do not break up under slight "Dry Whey" is the product resulting from pressure, and is practically free from vis• drying fresh whey which has been pasteu• ible dark particles. rized and to which nothing has been added (3) Bacterial estimate. Not more than as a preservative. It contains all con• 50,000 per gram standard plate count. stituents, except moisture, in the same rel• (4) Coliform. Not more than 10 per ative proportions as in the whey. gram. (5) Milkfat content. Not more than u.S. Grade 1.50 percent. (6) Moisture content. Not more than §2858.2603 Nomenciature of U.S. 5.0 percent. grade. The nomenclature of the U.S. grade is §2858.2606 Basis for acidity classifi• U.S. Extra. cation. Acidity classification is not a U.S. grade §2858.2604 Basis for determination of requirement. Acidity classification will be U.S. grade. made available only upon a U.S. graded The U.S. grade of dry whey is determined product and the results will be shown on on the basis of flavor, physical appearance, the grading certificate. The dry whey will bacterial estimate, coliform, milkfat con• be classified for acidity as follows: tent, and moisture. (a) Dry sweet-type whey. Dry whey
432 APPENDIX D 433
not over 0.16 percent titratable acidity on a 5, 918-109-2, and 918-109-3, Dairy Grad• reconstituted basis. ing Branch, Poultry and Dairy Quality Di• (b) Dry whey-% titratable acidity. Dry vision, Food Safety and Quality Service, whey over 0.16 percent, but below 0.35 per• U.S. Department of Agriculture, Washing• cent titratable acidity on a reconstituted ton, DC 20250, or the latest revision there• basis. The blank being filled with the actu• of. Explanation of Terms al acidity. (c) Dry acid-type whey. Dry whey with 0.35 percent or higher titratable acid• ity on a reconstituted basis. §2858.2611 Explanation of terms. (a) With respect to flavor. §2858.2607 [Reserved]. (1) Slight. An attribute barely identi• fiable and present only to a small degree. §2858.2608 Optional tests. (2) Definite. An attribute readily There are certain optional requirements identifiable and present to a substantial in addition to those specified in section degree. 2858.2605. Tests for these requirements (3) Undesirable. Identifiable flavors may be run occasionally at the option of the in excess of the intensity permitted, or Department and will be run whenever they those flavors not otherwise listed. are requested by an interested party. These (4) Bitter. Distasteful, similar to taste optional requirements are as follows: of quinine. (a) Protein content (N x 6.38). Not (5) Feed. Feed flavors such as alfalfa, less than 11 percent. sweet clover, silage, or similar feed. (b) Alkalinity of ash (sweet-type whey 6) Fermented. Flavors, such as fruity only). Not more than 225 ml. of 0.1 NHCl or yeasty, produced through unwanted per 100 grams. chemical changes brought about by micro• (c) Scorched particle content. Not organisms or their enzyme systems. more than 15.0 mg. (7) Storage. Lacking in freshness and imparting a "rough" or "harsh" aftertaste. §2858.2609 U.S. grade not assignable. (8) Utensil. A flavor that is sugges• (a) Dry whey which fails to meet the tive of improper or inadequate washing requirements of U.S. Extra Grade shall not and sterilization of utensils or factory be assigned a U.S. grade. equipment. (b) Dry whey which fails to meet the (9) Weedy. Aromatic flavor charac• requirements of any optional test, when teristic of the weeds eaten by cows carried tests have been made, shall not be assigned through into the dry whey. a U.S. grade. (b) With respect to physical appearance. (c) Dry whey produced in a plant found (1) Slight pressure. Only sufficient on inspection to be using unsatisfactory pressure to readily disintegrate the lumps. manufacturing practices, equipment, or (2) Practically free. Present only upon facilities, or to be operating under unsani• very critical examimation. tary plant conditions shall not be assigned (3) Free flowing. Capable of being a U.s. grade. poured continuously without interruption. (4) Lumps. Loss of powdery con• §2858.261O Test methods. sistency but not caked into hard chunks. All required tests, and optional tests (5) Uniform color. Free from varia• when specified, shall be performed in ac• tion in shades or intensity of color. cordance with the following methods: (6) Visible dark particles. The pres• (a) "Methods of Laboratory Analysis," ence of scorched or discolored specks cap• DA Instruction series 918-103-2, 918-103- able of being seen by the eye. Appendix E Other Related Frozen Desserts -Definitions and Labeling
The following definitions and labeling requirements, while not official, represent generally accepted industry standards.
Frozen Yogurt
Description. Frozen yogurt is the food prepared by freezing while stirring a pasteurized mix consisting of the same ingredients permitted for ice cream in the CFR, Title 21, Part 135.110 (Appendix B). These ingredients are cultured after pasteurization by one or more strains of Lactobacillus bulgarius and Streptococcus thermophilus, provided, however, fruits, nuts, or other flavoring materials may be added before or after the mix is pasteurized and cultured. Bacteria and coliform requirements for frozen yogurt shall apply to the mix before culturing. Coliform requirements for frozen yogurt also shall apply to the mix after culturing. Frozen yogurt shall contain not less than 3.25% milkfat and not less than 8.25% MSNF and has a titratable acidity of not less than 0.5%, expressed as lactic acid. This characteristic acidity, developed as the result of bacterial activity, shall be applied to the product after culturing. No heat or bacteriostatic treatment (other than refrigeration), which results in the total destruction of the microorganisms, may be applied to the product after culturing. The finished yogurt shall weigh not less than 5 lb/gal. Labeling. In addition to all other required information, the label shall comply with the applicable provisions prescribed in the CFR, Title 21.
Lowfat Frozen Yogurt
Description. Lowfat frozen yogurt is the food prepared from the same ingredients and in the same manner prescribed in the CFR for frozen yogurt. Lowfat frozen yogurt, exclusive of any flavorings, shall not contain less than 0.5 or more than 2% milkfat. Labeling. In addition to all other required information, the label shall comply with the applicable provisions prescribed in the CFR, Title 21.
434 APPENDIX E 435
Nonfat Frozen Yogurt Description. Nonfat frozen yogurt is the food prepared from the same ingredients and in the same manner prescribed in the Regulation for frozen yogurt. Nonfat frozen yogurt, exclusive of any flavorings, shall contain less than 0.5% milkfat. Labeling. In addition to all other required information, the label shall comply with the applicable provisions prescribed in the CFR, Title 21.
Quiescently Frozen Confection Description. Quiescently frozen confection means the frozen product made from sweetening agents, harmless natural or artificial flavoring, and water; and it may contain milk solids, harmless coloring, organic acids, and any safe and suitable functional ingredient approved. The finished product shall con• tain not less than 17% by weight of total food solids. In the manufacture of this product, freezing has not been accompanied by stirring or agitation (generally known as quiescent freezing). In the produotion of this quiescently frozen confection, no processing or mixing before quiescent freezing may be used that develops in the finished confection mix any physical expansion in excess of 10%. This confection shall be manufactured in the form of servings, in• dividually packaged, bagged or otherwise wrapped, properly labeled, and purveyed to the consumer in its original factory-filled package. Labeling. In addition to all other required information, the label shall comply with the applicable provisions prescribed in the CFR, Title 21.
Quiescently Frozen Dairy Confection Description. Quiescently frozen dairy confection means the frozen produce made from milk products, sweetening agents, harmless natural or artificial flavoring, and water; and it may contain harmless coloring, and any safe and suitable functional ingredient. The finished product contains not less than 33% by weight of total foods solids. In the manufacture of this product, freezing has not been accompanied by stirring or agitation (generally known as quiescent freezing). In the production of this quiescently frozen dairy confection, no processing or mixing before quiescent freezing may be used that develops in the finished confection mix any physical expansion in excess of 10%. This confection shall be manufactured in the form of servings, individually pack• aged, bagged, or otherwise wrapped, properly labeled, and purveyed to the consumer in its original factory-filled package. The individually wrapped confection need not be labeled if it is contained in a multiple package that is properly labeled and purveyed unopened to the consumer. Labeling. In addition to all other required information, the label shall comply with the applicable provisions prescribed in the CFR, Title 21.
Lowfat Frozen Dairy Dessert
Description. (1) Lowfat frozen dairy dessert is the food prepared by freezing while stirring, a pasteurized mix consisting of the ingredients permitted for ice 436 ICE CREAM cream. The finished product contains less than 2% by weight of fat: its content of total milk solids is not less than 7% by weight. The product weighs no less than 4.5 lb/gal and the quantity offood solids is not less than 1.1 or more than 1.55 lb/gal, exclusive of any microcrystalline cellulose used as an ingredient. (2) One or more vitamins or minerals, or both, prescribed in the CFR, Title 21, Part 101.9, may be added to the product. If vitamins or minerals, or both, are added, each 4-oz serving of finished product shall provide not less than 8 or more than 20% of the U.S. Recommended Daily Allowance of these vitamins or minerals or both. (3) Lowfat frozen dairy dessert may be sold in properly labeled factory-filled containers, except it may be sold directly from a dispensing freezer at the time of a direct request from a customer. When sold directly from a dispensing freezer, each container shall be labeled with the name of the product and with nutritional and ingredient information as prescribed in the CFR, Title 21. Nomenclature. The name of the food is "nonfruit dessert." Labeling. (1) If vitamins or minerals, or both, are added, the name of the food on the principal display panel and each alternate principal display panel shall be immediately preceded or follwed by the word "fortified" in the same style and at least one-half the size of the type used for the name "dietary frozen dessert" and on the same contrasting background. (2) In addition to all other required information, the label shall comply with the applicable provisions prescribed in the CFR, Title 21.
Parevine Description. (1) Parevine is the food prepared by freezing while stirring a pasteurized mix composed of one or more edible vegetable oils or fats, protein and carbohydrate food ingredients from other than milk or meat sources, nutritive sweeteners other than lactose, characterizing ingredients except any containing meat or milk, and any other safe and suitable ingredient that is not milk or meat or a product or a derivative of milk or meat. This product may not contain any milk, milk product, meat, or meat products, or any of their derivatives of any kind. (2) Its fat content shall be not less than 10%, except that when bulky optional characterizing ingredients are used, the fat content may be reduced, as a result of the addition of these ingredients, but may not be less than 8%. (3) Its content of food solids shall be not less than 1.3 lb/gal of finished product. (4) Parevine shall be sold, held, offered for sale by any manufacturer, wholesaler, retailer, or any other seller only in factory-filled containers. Parevine may be served for consumption on the premises provided that the individual service is taken from a properly labeled factory-filled container. When parevine is served for consumption on the premises, a sign shall be conspicuously displayed on the sale premises or vehicle where it can be clearly read by customers under normal conditions of purchase, stating "PARE VINE SOLD HERE." Letters on the sign shall be boldface capitals at least 3 in. high and in contrasting color to the background. The sign need not be displayed if each customer is provided with a menu wherein is stated "PARE VINE APPENDIX E 437
SERVED HERE" in boldface capitals as large as those in listing most food items. Labeling. In addition to all other required information, the label shall comply with the applicable provisions prescribed in the CFR, Title 21.
Manufactured Desserts Mix Description. "Manufactured desserts mix," whipped cream confection, or bisque tortoni, means a frozen dessert made with milk products, sweetening agents, flavoring agents, with or without harmless coloring, or any other safe and suitable ingredients. It contains not less than 18% by weight of milkfat, and not more than 12% of MSNF, and may be packaged with harmless gas, causing it to fluff upon ejection from the package or container. Labeling. In addition to all other required information, the label shall comply with the provisions prescribed in the CFR, Title 21.
Freezer-Made Shake: Freezer-Made Milk Shake Description. "Freezer-made milk shake" means a pure, clean wholesome semi viscous drink prepared by stirring while freezing in a dispensing freezer a pasteurized mix consisting of the ingredients prescribed in the CFR, Title 21, Part 135.120, except that: (1) It shall contain not less than 3-114 and not more than 6% milkfat. (2) Its contents of milk solids not fat shall be not less 10%. Freezer-made milk shake may only be sold or served from a dispensing freezer and may not be sold hard-frozen. Other freezer-made shakes, including jumbo shake, thick shake, TV shake, or any coined or trade name containing the word "shake," shall meet the requirements above, except that the minimum percentage of milk fat may be less than 3-114%. "Shakes" not meeting the requirements for "milk shakes" may not be advertised, sold, or served as milk shakes. When any freezer-made milk shake or other freezer-made shake purports to be or is represented for any special dietary use by humans, it shall be sold only in a container labeled in accordance with all applicable provisions of the CFR, Title 21.
Lactose-Reduced Ice Cream Description. Lactose-reduced ice cream is the product resulting from the treatment of ice cream, as defined in the CFR, Title 21, by the addition of safe and suitable enzyme(s) to convert sufficient amounts of lactose to glucose and galactose so that the remaining lactose is 30% or less of the lactose in ice cream. Labeling. The label on lactose-reduced ice cream in addition to all other required information shall contain a complete list of ingredients in accordance with the provisions of CFR, Title 21, Section 101.4, and contain nutrition information as required by CFR, Title 21, Section 101.9. Wherever the name appears on the container, the words "lactose-reduced" 438 ICE CREAM shall be in the same type style and size and in the same color and contrasting background as the words "ice cream."
Lactose-Reduced Ice Milk Description. Lactose-reduced ice milk is the product resulting from the treatment of ice milk, as defined in the CFR, Title 21, by the addition of safe and suitable enzyme(s) to convert sufficient amounts of lactose to glucose and galactose so that the remaining lactose is 30% or less of the lactose in ice milk. Labeling. The label on lactose-reduced ice milk in addition to all other required information shall contain a complete list of ingredients in accordance with the provisions of CFR, Title 21, Section 101.4, and contain nutrition information as required by CFR, Title 21, Section 101.9. Wherever the name appears on the container, the words "lactose-reduced" shall be in the same type style and size and in the same color and contrasting background as the words "ice milk." Appendix F Dairy Associations and Trade Journals that Promote the Ice Cream Industry
Associations National Dairy Council, M.F. Brink, President American Dairy Association, 6300 North River Road Alden R. Grimes, Executive Rosemont, III 60018 Vice-President 6300 North River Road National Ice Cream Mix Rosemont, Ill. 60018 Association, Inc., Walter Holm, Executive Director American Dairy Science 5610 Crofordsville Road Association, Indianapolis, Ind 46224 Executive Secretary 309 W. Clark St. Champaign, Ill. 61820
Dairy & Food Industries Supply Association, Inc., Fred J. Greiner Jr., Executive Vice President 6245 Executive Boulevard Publications Rockville, MD 20852 Canadian Dairy and Ice Cream International Association of Ice Journal, Cream Manufacturers, 122 Richmont St. West, John F. Speer Jr., President Toronto, Canada 888 16th Street N.W. Washington, DC 20006 Dairy Field, 757 Third Avenue The National Association of Retail New York, NY 10017 Ice Cream Manufacturers, Inc., Craig E. Peterson, Executive Dairy Record Director O'Hare Plaza 1800 Pickwick Avenue 5725 East River Road Glenview, III 60025 Chicago, III 60631
439 Appendix G Miscellaneous Tables
HOW TO USE TABLE A.I
Example I. Required to make 50 gal of 300 Baume sugar syrup. Formula. Read directly from Table A.I the Baume degree and the amount of sugar and water needed to make I gal of that degree syrup. Note also the weight per gallon of syrup. Multiply each of these amounts by the number of gallons to be made:
5.80 x 50 290 lb sugar 4.70 x 50 235 lb water 10.50 x 50 525 lb, 50 gal 300 Baume syrup
Example II. To find the amount of water required to dilute I gal of 340 Baume syrup to 300 Baume syrup. Solution. Use the formula
(lb water per gal dilute syrup) x (lb sugar gal original syrup) lb sugar per gal dilute syrup
- (lb water per gal original syrup = lb water required
From Table A.I substitute into the formula:
4.70 x 6.85 ---- - 4.03 1.52 lb water 5.80
For any larger quantity multiply 1.52 by the number of gallons to be diluted.
Example III. To find the amount of sugar required to thicken I gal of 300 Baume syrup to 340 Baume.
440 APPENDIX G 441
Solution. Use the formula.
(lb sugar per gal thickened syrup) x (lb water gal original syrup) lb water per gal thickened syrup
- (lb sugar per gal original syrup = lb sugar required
From Table A.l substitute into the formula:
6.85 x 4.70 - 5.80 = 2.19 lb sugar 4.03
For any larger quantity multiply 2.19 lb by the number of gallons to be thickened.
HOW TO USE TABLE A.2
Example IV. Find Baume of syrup wanted in leftmost column. Read across to column beneath Baume of syrup to be diluted. The figure given is the amount of water, in fluid ounces, to be added to 1 gal of syrup.
WEIGHT, MEASURE AND FOOD SOLIDS IN VARIOUS ICE CREAMS
All foods contain water, and everything not water is called a "solid." In producing ice cream having certain characteristics (for example, weigh• ing so much per gallon or quart, having certain volume per unit of weight, or certain food solids per gallon, and having at all times 12% fat), the rela• tionships in Tables A.5 and A.6 will be helpful. A mix of 31-48% TS, having the weights per gallon as shown, then made to take on 100% overrun, or to have 1.6 lb offood solids per gallon, or to weigh 4.5 lb per finished gallon, will give the figures shown in Table A.6.
TABLE A.13
Table A.13 gives the Federal and State Standards for the composition of milk products and various frozen desserts, according to USDA Handbook 51.
TABLE A.15--FROZEN DESSERTS PLANT INSPECTION FORM
The FDA has recommended good manufacturing practices in manufacturing, 442 ICE CREAM
processing, packaging and holding human food. It includes general provisions for definitions and personnel; building and facilities involving plants and grounds, sanitation facilities and controls, and sanitation operations; equip• ment and procedures; and production and process controls. Table A.14 shows a city, county, or district frozen dessert plant inspection form.
Table A.I. How to Make Sugar Solutions and Determine Their Concentration Using the Baume and Brix Hydrometersa
Degrees Weight in air Weight of Weight of Baume Degrees Brix at 68°F sugar water at 68°Fb at 68°F (lb/gal) (lb/gal) (lb/gal)
30.0 55.2 10.50 5.80 4.70 30.5 56.2 10.54 5.92 4.62 31.0 57.1 10.59 6.05 4.54 31.5 58.1 10.64 6.18 4.46 32.0 59.1 10.68 6.31 4.37 32.5 60.0 10.73 6.44 4.29 33.0 61.0 10.78 6.58 4.20 33.5 62.0 10.83 6.71 4.12 34.0 63.0 10.88 6.85 4.03 34.5 63.9 10.92 6.98 3.94 35.0 64.9 10.97 7.12 3.85 35.5 65.9 11.02 7.26 3.76 36.0 66.9 11.07 7.41 3.66 36.5 67.9 11.13 7.56 3.57 37.0 68.9 11.18 7.70 3.48 37.5 69.9 11.23 7.85 3.38 38.0 70.9 11.28 8.00 3.28 38.5 71.9 11.33 8.15 3.18 39.0 72.9 11.39 8.30 3.09 39.5 73.9 11.44 8.45 2.99 40.0 74.9 11.49 8.61 2.88
~his table is based on information given in U.S. Bureau of Statistics Circular No. 375, Table 1. bThe relationship of Baume degrees (B) to specific gravity (sp.gr.) is given by B = 145 - (145/sp.gr.), and sp.gr. = 145/(145 - B).
Table A.2. Fountain Syrup Dilution per Gallon of Syrupa
Syrup to be diluted (Baume degrees) Syrup wanted (Baume degrees) 31 32 33 34 30 6 11.5 17.5 23.5 31 6 11.5 17.5 32 5.5 11.0 33 5.5 aNumbers indicate amount (fluid ounces) of water to be added. APPENDIX A 443
Table A.3. Fountain Syrup Manufacture-Based on Size of Batch Wanted
lO-gal batch Baume (degrees) Sugar (lb) Water (gal) 30 58 5% 31 60V2 5% 32 631/2 5V4 33 66 5 34 69 4%
Table A.4. Fountain Syrup Manufacture-Based on 100 lb of Sugar at 77°F
Baume wanted Amount of water to add Amount of syrup made (degrees) (gaI--{)z) (gaI--{)z) 34 6--119 14-61 33 7-68 15-8 32 8--23 15-84 31 8--111 16--47 30 9-74 17-10
Table A.5. Weight of Finished Ice Cream, with Various Weights of Mix and Various Overruns
Mix weight (lb/gal) Overrun (%) 8.75 9.00 9.25 9.50 9.75 50 5.80 6.00 6.17 6.33 6.50 60 5.47 5.63 5.78 5.94 6.09 70 5.15 5.29 5.44 5.59 5.74 75 5.00 5.14 5.29 5.43 5.57 80 4.86 5.00 5.14 5.28 5.42 85 4.73 4.86 5.00 5.14 5.27 90 4.60 4.74 4.85 5.00 5.13 95 4.48 4.63 4.74 4.97 5.00 100 4.38 4.50 4.62 4.75 4.87 105 4.27 4.39 4.51 4.63 4.76 110 4.17 4.29 4.40 4.52 4.64 115 4.07 4.19 4.30 4.41 4.53 120 3.98 4.09 4.20 4.32 4.43 125 3.88 4.00 4.11 4.22 4.33 130 3.80 3.91 4.02 4.13 4.24 135 3.72 3.38 3.93 4.04 4.15 140 3.65 3.75 3.85 3.96 4.06 Table A.6. Relationships of Mix Factors
Food solid weight Mix Yield 100% 1.6lb/gal Weight 4.25 lb/gal Weight of Weight of TS Weight TS weifht Weight food solids Yield Weight Yield food solids (%) (lb/gal) (lb/ga) frozen (lb) (lb) (%) frozen (lb) (%) (lb/gal) 21 8.92 2.77 4.49 1.39 73.1 5.20 109.8 1.32 31 8.95 2.95 4.49 1.62 84.4 4.85 110.5 1.40 36 8.98 3.23 4.49 1.71 102.0 4.45 110.0 1.53 38 9.00 3.42 4.50 1.85 114.0 4.21 111.8 1.62 40 9.03 3.61 4.52 1.88 126.0 4.01 112.6 1.70 42 9.07 3.81 4.53 1.90 138.1 3.81 113.4 1.79 46 9.14 4.20 4.57 2.10 162.5 3.48 115.0 1.96 48 9.16 4.40 4.58 2.20 175.0 3.33 115.4 2.04 APPENDIX A 445
Table A.7. Composition, Relations, and Densities of Milks and Creams
Ratio of Fat, Specific Weight fat to percentage gravity Fat (%) MSNF (%) TS (%) MSNF of solids at 68°F lb/gal lb/gal Milk 3.0 8.33 11.33 1:2.77 25.20 1.034 8.61 2.15 3.1 8.40 11.50 1:2.71 26.95 3.2 8.46 11.66 1:2.64 27.47 3.3 8.52 11.82 1:2.58 27.93 3.4 8.55 11.95 1:2.52 28.41 3.5 8.60 12.10 1:2.46 28.90 1.033 8.60 2.15 3.6 8.65 12.25 1:2.40 29.40 3.7 8.69 12.39 1:2.35 29.85 3.8 8.72 12.52 1:2.30 30.30 3.9 8.76 12.66 1:2.25 30.77 4.0 8.79 12.79 1:2.20 31.25 1.032 8.59 2.15 4.1 8.82 12.92 1:2.15 31.74 4.2 8.86 13.06 1:2.11 32.15 4.3 8.89 13.19 1:2.07 32.57 4.4 8.92 13.32 1:2.03 33.00 4.5 8.95 13.45 1:1.99 33.44 1.032 8.58 2.14 4.6 8.98 13.58 1:1.59 33.90 4.7 9.01 13.71 1:1.92 34.25 4.8 9.04 13.84 1:1.88 34.72 4.9 9.07 13.97 1:1.85 35.09 5.0 9.10 14.10 1:1.82 35.46 1.031 8.58 2.14 Cream 18.0 7.31 25.31 1:0.41 71.11 1.015 8.48 2.12 20.0 7.13 27.13 1:0.36 73.71 1.013 8.43 2.11 22.0 6.95 28.95 1:0.31 75.30 1.011 8.42 2.11 25.0 6.68 31.68 1:0.27 78.91 1.008 8.37 2.10 30.0 6.24 36.24 1:0.21 82.78 1.004 8.36 2.09 35.0 5.79 40.79 1:0.16 85.81 1.000 8.32 2.08 40.0 5.35 45.35 1:0.13 88.20 0.995 8.28 2.07 45.0 4.90 49.90 1:0.09 90.11 0.985 8.22 2.05
Table A.S. Relationship of Baume to TS in Sweetened Condensed Skim Milka
Baume at 120°F Sucrose MSNF TS (degrees) (%) (%) (%) 37.4 45.63 27 72.63 37.6 45.00 28 73.00 37.8 44.38 29 73.38 38.0 43.75 30 73.75 38.2 43.13 31 74.13 38.4 42.50 32 74.50 aAssumes a sucrose:water ratio of approximately 62%. While the Baume reading for TS is approximately right, too much value should not be given this test for there may be considerable variation due to varying proportions of serum solids and sucrose of different types, the amount of fat content, etc. Table A.9. Sodium Chloride (Salt) Solution
Salt per Salt per Degrees Specific Degrees gallon of cubic Salt by Freezing Weight Baume gravity Salometer solution foot weight point Sl:ecific at 39°F at 60°F at 39°F at 60°F (lb) (lb) (%) (OF) eata (lb/gal) 1 1.007 4 0.084 0.628 1 31.8 0.992 8.40 2 1.015 8 0.169 1.264 2 29.3 0.984 8.46 3 1.023 12 0.256 1.914 3 27.8 0.976 8.53 4 1.030 16 0.344 3.573 4 26.6 0.968 8.59 5 1.037 20 0.433 3.238 5 25.2 0.960 8.65 6 1.045 24 0.523 3.912 6 23.9 0.946 8.72 7 1.053 28 0.617 4.615 7 22.5 0.932 8.78 8 1.061 32 0.708 5.295 8 21.2 0.919 8.85 9 1.068 36 0.802 5.998 9 19.9 0.905 8.91 10 1.076 40 0.897 6.709 10 18.7 0.892 8.97 12 1.091 48 1.092 8.168 12 16.0 0.874 9.10 15 1.115 60 1.389 10.389 15 12.2 0.855 9.26 20 1.155 80 1.928 14.421 20 6.1 0.829 9.64 24 1.187 96 2.376 17.772 24 1.2 0.795 9.90 25 1.196 100 2.488 18.610 25 0.5 0.783 9.97 26 1.204 104 2.610 19.522 26 1.1 0.771 10.04 aSpecific heat is the ratio between the amount of heat required to raise a given weight of substance to a given temperature and the amount of heat required to raise the same amount of water to the same temperature. APPENDIX A 447
Table A.1O. The Freezing Point Relationships of Calcium Chloride Brine Calcium Calcium chloride chloride hydrous Specific anhydrous CaCI-6H2 O gravity Weight Degrees Degrees Freezing (%) (%) 18/4 C (lb/gal) Baume Salometer point CF) 1 1.98 1.0070 8.41 1.0 4 31.6 2 3.96 1.0154 8.45 2.2 8 31.3 3 5.94 1.0239 8.54 3.4 12 30.6 4 7.92 1.0319 8.61 4.5 16 29.8 5 9.90 1.0409 8.67 5.7 22 28.9 6 11.88 1.0495 8.75 6.8 26 27.9 7 13.86 1.0582 8.82 8.0 32 26.8 8 15.84 1.0660 8.89 9.0 36 25.5 9 17.82 1.0757 8.96 10.2 40 24.3 10 19.80 1.0847 9.04 11.3 44 22.8 11 21.78 1.0937 9.12 12.4 48 21.6 12 23.76 1.1029 9.19 13.5 52 20.1 13 25.74 1.1121 9.28 14.6 58 18.3 14 27.72 1.1214 9.35 15.7 62 16.7 15 29.70 1.1307 9.42 16.8 68 14.7 16 31.68 1.1402 9.50 17.8 72 12.9 17 33.66 1.1497 9.58 18.9 76 10.8 18 35.64 1.1594 9.67 19.9 80 8.4 19 37.62 1.1692 9.75 21.0 84 5.5 20 39.60 1.1791 9.83 22.0 88 2.7 21 41.58 1.1890 9.91 23.1 92 -0.6 22 43.56 1.1990 10.00 24.1 96 -4.4 23 45.54 1.2090 10.08 25.1 100 -B.3 24 47.52 1.2192 10.16 26.0 104 -13.2 25 49.50 1.2294 10.24 27.1 108 -18.8 26 51.48 1.2398 10.34 28.1 112 -25.1 27 53.46 1.2503 10.42 29.0 116 -32.8 28 55.44 1.2610 10.51 30.0 120 -42.2 29 57.42 1.2718 10.60 31.0 124 -54.4 29.8 58.80 1.2804 10.67 31.8 128 -67.0 448 ICE CREAM
Table A.H. Cost of Bulk Ice Cream by Scoops (cents/serving)
Size of scoop (average servings/gallon) Price ($/gal) 30 (59) 24 (51) 20 (41) 16 (34) 12 (26) 10 (25) 8 (23) 1.20 2.03 2.35 2.92 3.52 4.61 4.80 5.22 1.25 2.12 2.45 3.05 3.67 4.81 5.00 5.43 1.30 2.20 2.55 3.17 3.82 5.00 5.20 5.65 1.35 2.29 2.65 3.29 3.97 5.19 5.40 5.87 1.40 2.37 2.75 3.41 4.12 5.38 5.60 6.09 1.45 2.46 2.84 3.54 4.26 5.58 5.80 6.30 1.50 2.54 2.94 3.66 4.41 5.77 6.00 6.52 1.55 2.63 3.04 3.78 4.56 5.96 6.20 6.74 1.60 2.71 3.14 3.90 4.71 6.15 6.40 6.96 1.65 2.80 3.24 4.02 4.85 6.35 6.60 7.17 1.70 2.88 3.33 4.15 5.00 6.54 6.80 7.39 1.75 2.97 3.43 4.27 5.15 6.73 7.00 7.61 1.80 3.05 3.53 4.39 5.29 6.92 7.20 7.83 1.85 3.14 3.63 4.51 5.44 7.11 7.40 8.04 1.90 3.22 3.73 4.63 5.59 7.30 7.60 8.26 1.95 3.31 3.82 4.76 5.74 7.50 7.80 8.48 2.00 3.39 3.92 4.88 5.88 7.69 8.00 8.70 2.05 3.47 4.02 5.00 6.03 7.88 8.20 8.91 2.10 3.56 4.12 5.12 6.18 8.08 8.40 9.13 2.15 3.64 4.22 5.24 6.32 8.27 8.60 9.35 2.20 3.73 4.31 5.37 6.47 8.46 8.80 9.57 2.25 3.81 4.41 5.49 6.62 8.65 9.00 9.78 2.30 3.90 4.51 5.61 6.76 8.85 9.20 10.00 2.35 3.98 4.61 5.73 6.91 9.04 9.40 10.22 2.40 4.07 4.71 5.85 7.06 9.23 9.60 10.43 2.45 4.15 4.80 5.98 7.21 9.42 9.80 10.65 2.50 4.24 4.90 6.10 7.35 9.62 10.00 10.87 3.00 5.08 5.88 7.32 8.82 11.54 12.00 13.04 3.50 5.94 6.86 8.54 10.30 13.46 14.00 15.22 4.00 6.78 7.84 9.76 11.76 15.38 16.00 17.40 4.50 7.62 8.82 10.98 13.24 17.30 18.00 19.56 5.00 8.48 9.80 12.20 14.70 19.24 20.00 21.74
Table A.12. Seasonal Sales Expectancy-National Average
Percentage of Percentage of Month annual sales Month annual sales January 3.42 July 16.58 February 3.80 August 14.27 March 5.33 September 10.04 April 7.17 October 6.17 May 10.90 November 4.19 June 14.50 December 3.63 APPENDIX A 449
Table A.14. City, County, or District Frozen Dessert Plant Inspection Form
N~e...... ~~~ .. Sir: An inspection of your plant has this day been made, and you are notified of the defects marked below with a cross (x). Violation of the same item on two successivt' inspections calls for immediate degrading or suspension of permit. (1) Floors.-Smooth finish, no pools ( ), wall joints and floor surface impervi· ous ( ), trapped drains (cold storage rooms and counter freezer plants excepted), no sewage back-flow ( ), clean and free of litter ( ) ...... ( (2) Walls and ceilings.-Smooth, washable, light-colored finish (hardening and storage rooms excepted), good repair ( ), clean ( )...... ( (3) Doors and windows.-In fly season outer openings with effective screen.s and self-closing doors, or fly-repellent fans or flaps. . . . ( (4a) Lighting.-l0 foot-candles 30 in. above floor (for natural light in new plants' see Code)...... ( (4b) Ventilation.-No undue condensation and odors (cold storage rooms ex- cepted)...... ( (5) Miscellaneous protection from contamination.-Tanks and vats covered, ports protected ( ), no woven-wire strainers, no straining pasteurized mix except through perforated metal ( ), no drip from mezzanine or overhead pipes ( ), flies under control ( ). processes partitioned (or approved enclosures in counter freezer plants) ( ), rooms of sufficient size ( ), ingredients not unloaded directly into processing rooms ( ), pasteurized product not in contact with equipment used for raw or lower grade products unless sterilized ( ), no plant operations in living quarters ( ) .... ( (6) Toilet facilities. -Comply with plumbing code ( .), good repair ( ), clean ), outside ventilation ( ), no direct opening ( ), self· closing doors ( ), free of flies ), washing sign ( ), privies, if used, comply State standards ( ). . ( (7) Water supply.-Sufficient outlets ( ), adequate ( ), safe, complies State standards ( ) . . . .. ( (8) Hand-washing facilities.-Adequate, convenient ( ), hot and cold water, soap, sanitary towels ( ), hands washed after toilet ( ) . . . . . ( (9) Samtary piping.-Easily cleanable size, shape, and length ( ), smooth un• corroded surfaces ( ), sanitary fittings, interior surfaces accessible for inspection ( ) ( (10) Construction and repair of containers and equipment.-Easily cleanable, smooth non-corrodible surfaces ( ), no open seams, good repair ( ), self-draining (), pressure-tight seats on submerged thermometers ( ). . ( (11) Disposal of wastes.-In public sewer or as approved by State board of Health ( ), no connection or back-siphonage into water supplies ( ), trash and garbage kept in covered containers ( ) . . ... ( (12a) Cleaning of containers and equipment.-Multi-use containers thoroughly cleaned after each usage ( ), equipment each day ( ).. . ( (12b) Bactericidal treatment of containers and equipment.-Containers treated after each cleaning in steam cabinet 170°F. for 15 min., or 200°F. for 5 min., or hot-air cabinet 180°F. for 20 min., or steam jet 1 min., or immersed in standard chlorine or 170°F. water for 2 min., or automatic washers (residual count not over 1 per cc of capacity, test 11), assembled equipment treated daily immediately before run, with flow of 200°F. steam or 170°F. water at outlets for 5 min. or standard chlorine flow for 2 min. (test 12); supplementary treatment for surfaces not thus reached ( ). . ( (13) Storage of containers.-In clean crates or racks above floor, protected from flies, splash, dust, inverted when practicable...... ( (14) Handling of containers and equipment.-No handling of surfaces to which ingredi- ents or products are exposed ... ( (15) Storage and handling of single-service containers and utensdr.-Purchased in sanitary tubes or cartons ( ), kept therein in cabinet or other clean dry place ( ), sanitary handling ( )...... ( (16a) Specifications for pasteurization thermometers.-All Code specifications met by all new indicating and recording thermometers, by all replacements, and by recording thermometers under repair which require renewal of tube system ( ); existing thermometers meet at least accuracy and lag specifications (tests 1, 2, 3) ( ) ...... ( (16b) A1 aintmance of paJiel1rization time and tempfTature.-Entire mix, excluding fruits, etc .. pasteurized, no raw products bypass around pastt'urizers ( ). Require• ments for manual-discharge h('at('d holders (for others see Code): Tem/Hratllr, control.--Adequate agitation throughout holding period, agitator suffi• ciently submerged ( ); indicating and recording thermometers on t'ach vat through- 450 ICE CREAM
Table A.14. City, County, or District Frozen Dessert Plant Inspection Form (Contd.)
out pa~teurization ( ); recorder reads no higher than indicator (test 4) ( ); ther• mometer bulbs submerged ( )...... ( Tim, controi.-Charts show 155°F. for 30 minutes, plus emptying time if cooling begun after outlet valve opened (also plus filling time when required) (test 6) ( ); no milk added after holding begun ( ).. ( Charts.-Used only 1 day, preserved 3 months ( ); must show date, location, daily check against indicating thermometer, amount and product represented, unusual occurrences, and operator's signature ( ) . ( (l6c) Iniet and "uti,,! caice.1 (lnd CliI)I)t'(/lul)l.-Any inlet and outlet valves used on single-vat installations must be leak-protector type, otherwise piping disconnected ( ), all multiple-vat installations have leak-protector inlets, also leak-protector outlets except where Code permits disconnecting outlet piping instead ( ), 3D-minute tubu• lar holders have leak-protector outlet or outlet piping disconnected until 30 minutes after filling begun ( ); leak-protector valves of approved design, effective in all closed positions, and installed in proper position (test 8) ( ); inlets and outlets below mix level have close-coupled valves ( ); plug-type valves have approved stops ( ); top inlets have air relief if submerged ( ). Valves kept fully closed except inlet while filling and outlet while emptying ( ); outlet valves sterilized automatically before opening if not leak protected or if mix accumulates in channel (test 9) ( ) .... ( (16d) Air heating.-Air in vats and pockets heated to at least 5°F. above mix tem• perature during heating and kept at 160°F. or higher during holding, with approved device ( ), approved trap on steam line ( ), approved air thermometer (test 7), bulb at least 1 inch above mix ( ) ...... ( (16e) Vat and pocket covers and cover ports.-No drainage from top of cover into vat, open or closed ( ), ports surrounded by raised edges ( ), pipes, thermometers, etc., through cover have aprons unless joint watertight ( ); covers kept closed ( ) ( (16[) Preheating hoiders.-Holders not used as heaters are preheated to pa~teuriza tion temperature just before run, also when empty after shutdown exceeding holding period, unless outlet has flow-diversion valve...... ( (17a) Cooling.-All fluid milk products cooled to 50°F. on receipt unless to be pas• teurized within 2 hours ( ), pasteurizing mix cooled to 50°F. and held thereat until frozen ( ); header gap on surface coolers not less than 1/. inch or thickness of header at gap ( ), condensation and leakage from cooler supports and headers, unless com• pletely enclosed in covers, directed away from tubes and milk trough ( ), recirculated water and refrigerant of required sanitary quality ( ), cooler covered or in separate room ( ), cooler shields tight fitting ( ), in regenerators, pasteurized-mix (or heat• transfer-medium) side automatically under greater pressure than raw mix at all times (see Code) ( ) ... ( (17b) Handling of mix.-If not frozen where pasteurized, mix transported in sealed containers ( ), protected against contamination, no dipping, kept covered ( ) ..... ( (18) Packaging.-If not approved automatic equipment: no contact surfaces handled, packages adequately covered immediately after filling ( ); hands washed and disinfected before beginning moulding, wrapping, or packaging .and after each interruption ( ), brick and fancy moulds handled in sanitary manner by trained persons ( ) ...... ( (19) Overflow or spliiage.-Discarded. ( . (20). Returns. --No opened containers of mix or frozen desserts returned except for 1l1Spection ...... ( (21) Personnel, heaith.--Required examinations and tests ( ), rejected persons not employed ( ), no person with infected wound or lesion ( )...... ( (22) Personnel, cieaniiness.--Clean outer garment, washable for inside employees ), hands clean ( ) .. ( (23) Misceiian,ous.--Vehicles: Clean ( ), covered ( ), no contaminating sub• stances transported ( ), distributor's name shown ( ). Surroundings: Kept neat and clean () ...... ( (24) Bacterial pia!e count of pasteurizrd mix or jrozen desser!s.·--Log average not over 50,000 ( ), 100,000 for grade B ( ) ...... ( (25) lngredients.-Clean, fresh wholesome flavor, odor, and appearance ( ), stored above floor, kept covered, properly handled and refrigerated ( ); milk products meet bacterial standards ( ), also production standards, where locally required ( ); ingredients added after mix pasteurized are of approved quality ( ) .. ( ) Table A.I5. Federal Standards for Composition of Milk Products (as of January 1, 1980)
Milkfat (%) Total milk solids (%) Weight, Food solids, min. min. Product Min. Max. Min. Max. Ob/gal) Ob/gal) Plain ice cream 10.0 20.0a 4.5 1.6 Fruit, nut, or chocolate ice cream (bulky flavors) 8.0 I6.0b,e 4.5 1.6 Frozen custardd 10.0 20.0a 4.5 1.6 Ice milk 2.0 7.0 11.0' 4.5 1.3 Fruit, nut or chocolate ice milk (bulky flavors) 2.0 7.0 11.0 4.5 1.3 Sherbet/water ice' 1.0 2.0 2.0 5.0 6.0 Mellorine 6.0 g 2.7h 4.5 1.6 aMSNF not less than 6.0%. bMust meet the standards for plain ice cream except for such reduction as is due to the addition of bulky flavoring ingredients, but in no case less than the minimum shown. "To compensate for additional sweetening ingredients when bulky ingredients are used, the weight of chocolate or cocoa solids may be multiplied by 2.5; fruit or nuts by 1.4; partially or wholly dried fruits or juices by appropriate factors to obtain the original weights before drying and this multiplied by 1.4. dEgg yolks, minimum 1.4%. When flavored, reduction to no less than 1.12% is permitted for addition of bulky ingredients. 'Caseinates may be added when the content of total milk solids is not less than 11.0%. 'When characterized by a fruit ingredient, shall have a titratable acidity of not less than 0.35%. g Animal or vegetable fat; bulky flavors, 4.8%. hExpressed as protein; bulky flavors, 2.2%. Table A.16. Mix Proof Sheet for Checking Formula of 1000 liter Mix When the SI System Is U seda
Density of mix = (10 -;- 0.93) + (11 + ~~O+ 0.3 -;- 1.58) + 62.7 = 1.10 kg/liter 1000 liter x 1.1 0 = 11 00 kg
Mix formula Ingredient % Weight (kg) Fat 10.0 110.0 MSNF 11.0 121.0 Sugar 16.0 176.0 Stabilizer 0.3 3.3 TS 37.3 410.3
Proof sheet Weight Fat MSNF Sugar Stabilizer TS Ingredient (kg) (kg) (kg) (kg) (kg) (kg)
Cream 40% 275.00 110.0 14.85 124.85 Skim milk powder 87.55 84.92 84.92 Dry whey 21.88 21.23 21.23 Sucrose 197.00 132.0 132.00 Glucose 55.70 44.0 44.00 Stabilizer 3.30 3.3 3.3 Water 459.57 Provided 1100.00 110.0 121.0 176.0 3.3 410.30 Desired 1100.00 110.0 121.0 176.0 3.30 410.3
aIngredient densities are utilized extensively in determining the amount and the constituents supplied by each.
Table A.17. Mix Proof Sheet Jor Checking Formula of 1000 liter Mix Containing Vegetable Fat When the SI System Is Used
Density of mix = 100 - 100 - 1 13 kg/rt (610 -;- 0.93) + (32.55 -;- 1.58) + 61.45 - 88.5 -. I er 1000 liter x 1.13 = 1130 kg
Chocolate mix formula Ingredient % Weight (kg) Fat 6.0 67.8 MSNF 10.4 117.5 Sugar 19.0 214.7 Cocoa 2.8 31.6 Stabilizer 0.35 3.9 TS 38.55 435.5
Proof sheet Weight Fat MSNF Sugar Stabilizer Cocoa TS Ingredients (kg) (kg) (kg) (kg) (kg) (kg) (kg)
Cocoa fat 68.48 67.8 67.80 NFDM 99.85 94.92 94.92 Whey 23.27 22.58 22.58 Cocoa 31.60 31.6 31.60 Sucrose 259.70 174.02 174.02 Glucose 51.49 40.68 40.68 Stabilizer 3.90 3.90 3.90 Water 593.71 Provided 1130.00 67.8 117.50 214.70 3.90 31.6 435.50 Desired 1130.00 67.8 117.50 214.70 3.90 31.6 435.5 Index
A Algebraic method, for milk and cream standardization, 122-125 Absorption, description of, 46 Algin and alginates Acacia gum, as ice cream stabilizer, 27, as ice cream stabilizers, 27, 34, 35, 85, 34,50,85 86,87,91 Acid flavor in ice cream, source of, 315 advantages, 89 Acidity for high-temperature processing, of condensed milk, off flavors and, 205 65 use, 91, 92 of ice cream mixes, 43 as sherbet stabilizer, 288, 289 effect on texture, 320, 321 Alkalies, in ice cream, 27 of ice cream and related products, 43 All-vegetable frozen desserts, mix federal requirements, 31 (table) formulas for, 395 of milk, 52 Allspice, in ice cream, 116 of sherbets and ices, 290 Almond toffee ice cream, mix formula tests, for cream, ice cream mix, and for, 385 milk, 361 Almonds and almond flavor, in ice Acids, as ice and sherbet ingredients, 51, cream, 106, 115 286,288,290 Aluminum, in milk, 57 Acrylic polymers, as gums, 86 American Dairy Association, 447 Advertising, of ice cream products, American Dairy Science Association, 380-381 447 Agar (agar-agar) American Public Health Association, as ice cream stabilizer, 27, 34, 50, 85, 369 89 Ammonia as ice stabilizer, 289, 294 boiling point of related to gauge as sherbet stabilizer, 289 pressure, 347 Aging of ice cream mix, 213-215 as refrigerant, 238, 247, 254 changes occurring in, 214 advantages and disadvantages of, Air, in ice cream, 36, 39 344 Air cell in ice cream, 234 leak tests, 367-368 effects on body and texture, 316 Amylase, in milk, 57 electron micrograph of, 235 Animals, ice cream molds of, 301 "fluffy" texture defect from, 318 Anisyl aldehyde, as synthetic vanilla in low-temperature freezing, 245 flavor, 101 Alcohol coagulation test for protein Annatto color, for ice cream, 117 stability, 362 Antibiotic residue tests, 369 Aldolase, in milk, 57 Antioxidants, for ice cream, 91
453 454 INDEX
Apple delivery in, 226 ice, 115-116 examples of, 216, 219-220 ice cream, 106, 109, 110, 115-116 freezing, packaging, and storage in, mix formula for, 384 225-226 Apricot(s) mix processing by, 216--217, 223-225 dried, in ice cream, 110 raw-product receiving, 222-223 ice cream recipes on punch cards in, 217-218 fruit amount and preparation for, Avenex,91 106,115 Average trade brand ice cream, mix formula for, 384 compositon and flavoring of, 96 Arabic gum Avocado ice cream, mix formula and as ice cream stabilizer, 90 preparation of, 396 as sherbet stabilizer, 292 Aroma test for ice cream, 353 Arsenic, in milk, 57 B Artificial flavorings, federal standards for, 27 Babcock tests for fat Artificially sweetened frozen dairy in butter, 357-358 foods in cream, 354-355 composition of, 393 in ice cream, 355-357 definition of, 22, 392, 404 in milk, 353-354 ice cream, 404-405 Baby showers, ice cream novelties for, ice milk, 392 311 label declaration for, 392-393, 404 Bacterial contamination of ice cream, mix formula for, 393 323-324,333,334,341 sales requirement for, 405 from nuts, 116, 334 Ascorbic acid standards for, 334 in ice cream, 15, 18 water activity (A W) and, 369 in ices and sherbets, 51 Balanced mix nutritive importance of, 15 description of, 37-38 Aspartame, 83 limiting conditions for, 38 Association of Ice Cream Manufacturors, Banana 418 Ice cream Association of Official Agricultural fruit amount and preparation for, Chemists (AOAC), 361, 369 106,384 Athletic functions, ice cream novelties mix formula for, 384 for, 311 -nut ice cream, mix formula for, 385 Atwater system, for determination of sherbet, sales in U.S., 287 energy value, 9 split, recipe for, 380 Aufait ice cream, 310 Barium, in milk, 57 definition of, 21 Batch freezers, 253-257 fruits for, 110 characteristics of, 238 pectin use in, 90 container filling, 256--257 preparation of, 390-391 freezing procedure for, 254-255 Australia, ice cream production and freezing time and drawing consumption in, 4, 6 temperature of, 238 Automation in ice cream manufacture, operation of, 255-256 215-231 Batch pasteurization of ice cream mix, advanced control concepts in, 216 204 cleaning procedures in, 218-219, time and temperature for, 204 226--228 Baume readings definition of, 215 of corn and sucrose syrups, 79 INDEX 455
of sodium chloride solutions (table), Bromine, in milk, 57 423 Brown sugar, as ice cream sweetener, 50, of sugar solutions (table), 419, 68, 75, 77 448-449 Bulk ice cream, 26 of sweetened condensed skim milk cost by scoops (table), 425 (table), 422 overrun of, 257, 259 Beet sugar. See Sucrose packaging of, 260 Biscuit tortoni regulatory classification of, 24 mix formula for, 382 sales outlets for, 370 product identity for, 405, 445 Bulking agents, 83 Bisque ice cream, 19, 26 Bulky-flavor ice cream definition of, 20 milkfat and milk solids reduction in, mix formula for, 382 196-197 Bitter almond oil, addition to cocoa, 103 overrun calculations for, 192-193 Bitter flavor in ice cream, 314 regulatory classification of, 24, 26 sources of, 315 composition, 31 Black walnut ice cream, mix formula for, weight-per-package calculations on, 385 196 Blackberry ice cream, fruit amount and Burgundy cherry ice cream, mix formula preparation for, 106, 115 for, 384 Blast tunnel hardeners, 267 Burnt almond ice cream, mix formula "Bleeding" defect in sherbets and ices for, 385 causes of, 295 Butter "pancake" defect similar to, 324 Babcock test for fat in, 357-358 Bloom test for gel strength, 88 as ice cream ingredient, 50, 51 Blueberry ice cream advantages and disadvantages, 59 fruit amount and preparation for, 106, mix calculation from, 153-154 109,110 market grades of, 332 mix formula for, 384 Butter almond ice cream, Body of ice cream flavor-preference rank of, 96 characteristics of, 316 Butter crunch ice cream, mix formula defects of, 316--318 for, 382 factors affecting, 319-322 Butter frosting, for ice cream novelties, weak,37-38 302 Borden flow meter method for viscosity Butter oil (anhydrous milkfat), as ice of ice cream mix, 365-366 cream ingredient, 50, 51, 59 Boron, in milk, 57 Butter pecan ice cream Boysenberry sherbet, flavor-preference flavor-preference rank of, 96 rank of, 287 mix formula for, 385 Brick ice cream, 21 Butterfat Bridge parties, ice cream novelties for, in diabetic frozen dairy foods, 285 311 of extruded ice cream novelties, 303 Brine in ice cream batch freezer, 238 composition, 62 calcium chloride, properties of, 424 federal standards, 26 cooling method using, 348-349 importance, 41, 48, 58 -hardened ice cream, 264 mineral salt effect on, 44 sodium chloride, properties of, 423 mix products, 62 British thermal unit (BTU), definition of, description and formulas, 350 400-401 Brix readings, 78 Buttermilk of sucrose syrups, 79, 419 (table) dry, 63 456 INDEX
products, for ice cream, 35-36, 50, 51, restandardization, 166-183 62--63 simple mixes, 128-131 advantages, 63 Calories composition, 60, 68 in ice cream, 18 lecithin in, 63 and related products (table), 16 Butterscotch Canada, ice cream production in, 4, 6 ice cream, mix formula for, 382 Canadian Dairy and Ice Cream Journal, sherbet, flavor-preference for rank of, 447 287 Candy "Buttery" texture defect in ice cream, for batch freezer ice cream, 254 316 for continuous freezer ice cream, 252 causes of, 318 ice cream!" mix formulas for, 382 Cane sugar, see Sucrose Caramel ice cream c flavor combinations of, 309 mix formula for, 382 Cabinets Caramel nut ice cream, mix formula for, for ice cream hardening, 267 385 for mix cooling, 213 Carbohydrates Cacao bean, cultivation and processing in ice cream, 12-13 of, 102 and related products (table), 16 Cake rolls, of ice cream, 21 Carbon dioxide Cakes, ice cream, 21, 308-309 in milk, 57 Calcium use in ice cream, 36 in American diet, 14 Carbonic anhydrase, in milk, 57 daily requirement for, 14 Carbonyl compounds, in milk, 57-58 in ice cream, 1, 13-14, 18 Carboxymethylcellulose (CMC) and related products (table), 16 as ice cream stabilizer, 27, 34, 35, 50, in milk, 57 85,86,89-90,91,203 salts, as ice cream ingredients, 36-37 advantages, 89 role, 40 for high-temperature processing, Calcium carbonate, in ice cream mix, 43, 205 44 use guide, 92 Calcium chloride brine, freezing point as sherbet and ice stabilizer, 289 relationships of (table), 424 "Cardboard" off-flavor in ice cream, Calcium hydroxide, in ice cream, 51 339 Calcium neutralizers, melting quality prevention of, 315 defects from, 322 Carob, see Locust bean gum Calcium oxide, in ice cream, 43, 51 Carotenes Calcium sulfate in milk, 58 as ice cream stabilizer, 27, 37, 50 in milkfat, 54 advantages, 68 Carrageenan effect on texture, 320 as ice cream stabilizer, 27, 34, 35, 50, Calculations for ice cream mixes, 85, 87, 89 119-165 for high-temperature processing, 205 complex mixes, 131-145, 169-177 use guide, 92 costs, 184--185 Casein computer use in, 156-165 coagulation of in ice cream, by decisions in, 128-1 "improvers," 90-91 freezing point of mix, 197-199 in milk, 54-55 methods, 121-128 protein, determination in ice cream, plain mixes, 145-155 368 INDEX 457
Caseinates Chocolate-coated ice cream bar, 16, 21, as ice cream ingredients, 36, 50, 65--66 300 federal standards, 27 nutrients in (table), 16 Catalase, in milk, 57 Chocolate ice cream Cellulose, 83 color defect in, 323 microcrystalline, as ice cream coloring for, 117 emulsifier, 50 container filling with, 256 Cephalin definition of, 20 in milk, 58 fat stability in, 42 in milkfat, 54 federal standards for, 26, 428 (table) Cereal solids, hydrolyzed, as ice cream freezing of, 104 sweeteners, 78, 80 greenish-black discoloration in, 103 "Cheesy" off-flavor in ice cream, 315 manufacture of, 103-105 Chemical changes, flavor defects caused milkfat and milk solids reduction in, by, 315-316 196-197 Chemical sanitizing agents mix formulas for, 104, 383 effectiveness of, 336-337 cocoa in, 106, 383 types of, 337-338 composition restraints, 159 Cherry computer calculation, 160, 163 ice cream variations of, 383 flavor-preference rank of, 96 nutrient composition of, 16 (table) fruit amount and preparation for, flavor-preference rank of, 96 106,107-108,110,114,384 spice use in, 116 commercial process, 225 stabilizers for, 84-85 recipe and procedure for, 114-115, Chocolate malt ice cream, mix formula 384 for, 383 with vanilla, mix formula for, 384 Chocolate marshamallow ice cream, mix sherbet formula for, 383 flavor-preference rank of, 287 Chocolate mint flake ice cream, mix with mint, 287 formula for, 383 "Chewy" body defect in ice cream, 317 Cholesterol Children's parties, ice cream novelties in ice cream and related products, 13 for, 311 in milk, 58 Chloramines, as sanitizing agents, 337 in milkfat, 54 Chlorine Chopped chocolate ice cream, mix in CIP sanitizing solution, 226 formula for, 382 in milk, 57 Christmas, ice cream novelties for, 312 Chocolate. See also Cocoa Chromatographic analysis of ice cream, ice cream, see Chocolate ice cream 368 ice milk Chromium, in milk, 57 federal standards for (table), 428 Cinnamon flavor-preference rank of, 96 addition to cocoa, 103 liquor, 102-104 in ice cream, 116 in mix, 106, 383 CIP (clean-in-place) system in ice-cream source of, 102 manufacture, 7, 226-228 syrup, formula, 104 cleaning solutions for, 335-336 Chocolate almond ice cream, mix of continuous freezers, 247-248 formulas for, 383, 385 important factors in, 335 Chocolate bar, 300 sequential cleaning by, 218-219 Chocolate chip ice cream steps in, 227, 335 flavor-preference rank of, 96 Citrates mix formula for, 382 as ice cream ingredients, 36, 37, 51 458 INDEX
chocolate ice cream, 104 defects of, 323, 330 role, 40 of sherbets and ices, 290 Citric acid defects of, 295 as ice and sherbet ingredient, 51, 290 Colorings in milk, 57 bacteria in, 334 Citrus fruit FD&C approved, 118 ice creams, fruit amount and for fruit and nut ice creams, 117-118 preparation for, 106 for ice cream, 51, 95 sherbets, 286 excessive, 323 Classification of ice cream and related for ice cream novelties, 301 products, 19-27 for sherbets and ices, 290 commercial, 20--22 Combination flavors of ice cream, 309 regulatory, 24-26 mix formulas for, 383 Cleaning of dairy equipment Complex ice cream mixes in place. See CIP (cleaning in place) definition of, 131 soft-serve freezers, 276-277 formula for calculating, 131-145 Clinic for sensory evaluation of ice unusual, 169-177 cream, 328-329 Composite ice cream, regulatory Clothes and footwear for ice cream plant classification of, 24 personnel, 340 Compressors for refrigeration, methods of Clove oil, addition to cocoa, 103 rating, 350--351 Cloves, in ice cream, 116 Computers CMC, see Carboxymethylcellulose use in ice cream manufacture, Coagulation of ice cream mix, 43 156-165, 203 Coarse-texture defect least-cost formulation of mixes, in ice cream, 316, 317 156-165 causes of, 318 mix proportioning, 217 in sherbets and ices, 295 Condensed-milk products Cobalt, in milk, 57 composition, 60--61 (table), 68 (table) Cocoa. See also Chocolate mix calculation from, 149-154 aromatic additions to, 103 use in ice cream, 62, 64-65 beans, processing of, 102-103 in vacuum-pan mix, 177-183 characteristics of, 103 Cone-shaped bag for ice cream novelty Dutch-process, 102-104 decoration, 301-303 as ice cream ingredient, 61, 95 Confection ice cream(s) amount to use in mix, 103-104, 383 definition of, 20 natural-process, 102 mix formulas for, 382 Coconut oil Contact plate hardener for ice cream, addition to chocolate coating, 300 266 in mellorine-type products, 2, 281, Containers. See also Packaging of ice 393 cream Coconut pineapple ice cream, mix filling of, 256-257 formula for, 385 ice cream contamination from, 323 Coffee ice cream Continuous ice cream freezers, 238, local preferences for, 311 239-248 mix formula for, 381 advantages of, 239, 242 overrun calculation for, 187 bulk-flavoring addition in, 244 Coliform test, 333, 341, 369 cleaning of, 247-248 in regulatory limitations, 24-25 diagram of, 241 Color. See also Colorings disadvantages of, 242, 244 of ice cream drawing temperatures of, 238, 244 advantages of, 39 flavor changing in, 252 INDEX 459
freezing time of, 238 Cost of ice cream mix, calculations of, fruits and nuts for use in 184-185 addition to, 244 Cottage cheese whey, in sherbets, 288 preparation of, 252 Cottonseed oil, in mellorine-type hardening process following, 264 products, 2, 281, 393 ice cream novelties made with, Counter freezer, freezing time and 308 drawing temperature of, 238 large, 242 Cranberry low-temperature type, 244-246 ice, 115 operation of, 246-247 ice cream, 115 overrun control in, 258 color defect in, 323 precautions for use of, 247 sherbet, U.S. sales of, 287 Conveyors Cream for hardening-tunnel quick freezing, acidity test for, 361 263 composition related to density of for ice cream cartons, 261 (table), 422 "Cook on," acidity of mix and, 43 concentrated, sweetened, as ice cream Cooked off-flavor, in ice cream, sources ingredient, 59, 62 o~ 62, 65, 205, 315 composition, 60 Cookies, addition to batch ice cream dried, 50, 51, 62 freezer, 254 composition, 60 Cooling of ice cream mix, 213, fat in, Babcock test for, 354-355 224-225 frozen, 58--59 Cooling methods for mechanical composition, 60 refrigeration, 348-350 as ice cream ingredient, 50, 51 Copper cream types, 58--59 in milk, 57 leftover, ice cream mix calculation for, as source of metallic off-flavor, 315 142-145 Corn oil, in mellorine-type products, 2, microbial standards for, 334 393 off-flavors in, sources, 58--59 Corn sweetener(s) plastic, 50, 51, 59 in all-vegetable frozen desserts, composition, 60 395 receipt of, at ice-cream plant, in ice cream, 33-34, 68, 73-75 222-223 composition, 61 sampling of, for tests, 354 effect on body, 319 standardization for mix calculation, physical properties of, 70 121-128 Corn syrup(s) sugar addition to, before storage, Baume readings of, 78, 79 59 carbohydrate composition of, 76 whipped, see Whipped cream dried, 73, 74-75 Creamsicle, 300 as ice cream sweeteners, 50, 70-71, Crepaco continuous ingredient feeder, 75, 77-78 245 freezing point depression by, 75 dashers for, 244 types, 75 "Crumbly" body defect, 89 in mix calculation, 155 in ice cream, description and molecular weights of, 73 prevention of, 316 physical properties of, 70-71 in sherbets and ices, 295 relative sweetness of, 72 Curdy meltdown defect in ice cream, 93, as sherbet sweetener, 288, 289 324 solids, 74-75 causes and prevention of, 322 types of, 284 Custard, frozen, see Frozen custard 460 INDEX
D identity and composition of, 405, 445 Dahlberg test for gel strength, 88, Dextrin(s), 75 366-367 freezing point depression by, 74 Dairy associations promoting ice cream as part of ice-cream total solids, 35 industry, 447 advantages of, 75 Dairy Field, 447 Dextrose, 75 Dairy & Food Industries Supply chromatographic detection of, 368 Association, Inc., 447 as ice cream sweetener, 50, 74 Dairy ingredients of ice cream, 50 freezing-point depression by, 74 Dairy products store, planning and molecular weight of, 73 operation of, 371 relative sweetness of, 72, 74, 402 Dairy publications, 447 as sherbet and ice sweetener, 288 Dairy Record, 447 necessity of, 74 Dariloid, see Sodium alginate Diabetic frozen dairy foods, 392-393, Dashers 404-405 in batch freezer, 253, 255 mix compositions for, 285, 393 care of, 255 sugar substitutes for, 285 for continuous freezer, 244, 245 Dietary frozen desserts, 392-393 Date(s) definition and composition of, 2, 22, 29 ice cream, mix formula for, 384 (table) in ice cream, 110 federal requirements (table), 31 -pudding ice cream, mix formula for, industry standards, 443-444 386 fructose use in, 77 -walnut ice cream, mix formula and ice milk, 405 preparation of, 395 nutrient composition of (table), 16 Decoration of ice cream novelties, mix formulas for, 285, 393 301-302 saccharin use in, 77, 404, 405 Defects. See also individual defects Diglycerides in ice cream, 37-38, 313-332 composition of, 94 from bacterial contamination, as ice cream emulsifiers, 27, 35, 50, 323-324 85,92 of body and texture, 316-322 Dioctyl sodium sulfosuccinate, as ice from chemical changes, 315-316 cream emulsifier, 50 chocolate ice cream, 103 Dipping of color and packaging, 323, 330 of ice cream, 375-379 of composition, 323-324 average dips per gallon, 379 from construction materials, 339 cost of ice cream by dipper size from Dutch-process cocoa, 103 (table), 425 from emulsifiers, 93 losses from, 375, 377, 378 of flavor, 313-316 proper methods of, 375 from flavorings, 97 of sherbets and ices, 288-289, 295 of melting quality, 322-323, 330 Direct-expansion method of cooling, 349 micrographs of, 317 Disodium phosphate, in ice cream mix, in ices and sherbets, 73, 295 44 in soft-serve ice cream, 278 "Doughy" body defect, of ice cream, 317, Defrosting methods, 348 322 Delivery of ice cream, 226 Draw-Rite control, 258 Deluxe ice cream, composition of (table), Drawing temperatures, for various ice 29 cream freezers, 238 Density of ice cream mixes, 42-43 Drive-in store, ice-cream sales from, Dessert mixes, manufactured, product 371-372 INDEX 461
Drug stores, ice cream sales in, 371 Emulsion Drumstick (ice cream novelty), 300 ice cream as, 39 "Dry" body defect in ice cream, 316 stability, 41 Dry ice, use in ice cream shipping, Energy value of ice cream, 9-10 advantages and disadvantages of, English plum pudding ice cream, 269 preparation of, 386 Drying process, in sanitization, 338 English toffee ice cream, mix formula Dryness of ice cream, 42 for, 382 Dulcin, relative sweetness of, 72 Enzymes Dutch-process cocoa in ice cream improvers, 90 ice cream defect from, 103 in milk, 57 manufacture and use of, 102 Equipment of ice cream plant, cleaning Dye-binding method for protein and sanitary maintenance of, determination, 368 335-336 Ergosterol, in milkfat, 54 Eskimo Pie, 21, 300 E history of, 4, 418 Esterases, in milk, 57 Easter, ice cream novelties for, 311 Ethyl vanillin, as synthetic vanilla Economy brand ice cream, composition flavor, 101 and flavoring of (tables), 29, 96 Ethylene oxide polymers, as gums, 86 Egg custard, frozen, 19 Evaporated milk Egg nog ice cream, 116 composition of, 68 mix formula and preparation undesirability for ice cream, 66 of,395 Extragrade milk powder, for ice cream, Egg products 63 as ice cream ingredients, 50, Extruded ice cream novelties, 303-308 81-82 equipment for, 304 guide for use of, 81 (table) microbial standards for, 334 F Egg yolk solids in frozen custard, 2, 386 Fanciful-name ice cream, definition of, in ice cream, 50, 61 20 advantages and limitations, 39, 81 Fancy centers, manufacture of, 308 federal requirements for (table), 31 FarraH homogenization index of ice role, 34, 35, 39, 48, 81, 90 cream mix, 365 sources of, 81-82 Fast hardening systems for ice cream, Electron micrographs of internal 265-267 structure of ice cream, 234-236 Fat(s) Employees in cream, Babcock test for, 354-355 of ice cream plants 228--231 in diabetic frozen dairy foods, 285 hygienic standards for, 340-341 in dietary frozen desserts, 2, 16 of soda fountains, 373-375 in frozen custard, 2 Emulsifiers for ice cream, 1, 50, 84, globules, in ice cream, 235 92-94 high content of, in certain ice cream definition of, 84 types, 281-284 disadvantages of, 93 in ice cream, 1, 2, 16 effect on texture of, 321 Babcock tests for, 355-357 physical effects of (table), 94 dipping losses and, 378 role of, 35, 48, 92-94 effects on nutrient value, 10 selection of, 86 effects on texture, 319 for soft-serve products, 277, 278 electron micrograph of, 235 462 INDEX
Mojonnier analysis for, 358--359 preferences of (table), 96 in quality control, 341 taste testing for, 329, 353 separation of (for tests), 360 of ice milk, preferences (table), 96 sources of, 58-59, 62 of sherbet, preferences (table), 96 in ice milk, 2, 16 Flavoring substances, in milk, 57-58 low-calorie, 83 Flavorings in mellorine-type products, 2, 16 for ice cream, 95-118 in milk, 52, 53 addition to mix in commercial Babcock test for, 353-354 production, 224-225 oxidation of, water activity role in, changing of, in freezing operation, 369 252,256-257 in sherbet, 2, 16 chocolate. See Chocolate ice cream; Fatty acids Cocoa in ice cream, 13 defects from, 97, 313-316, 338 in ice cream emulsifiers, 94 delicate vs. harsh, 95, 98 in milkfat, 54 federal standards for labeling of, 27 Federal and state standards 97 for frozen custard, 26, 31, 428, fruit, 105-110 429-434 in GRAS category, 82 for frozen desserts, 429-438 for ice cream novelties, 301, for ice cream and related products, 2, 310-311 428 (table), 429-438 microbial standards for, 334 classification, 19-27 natural, 98 fruit ice cream, 105 preferences for, 95, 96 (table) for ice milk, 26, 31, 428, 434 standardization problems in, 95, 97 for ices (water ices), 26, 31, 428, 438 synthetic, 98 label requirements in, 19 types of, 97-99 for mellorine, 31, 428, 434-435 for ice milk, 95 for sherbet, 26-27, 31, 428, 435-438 preferences, 96 for vanilla extract, 100 for sherbet, 95 for whey and whey products, 440-441 preferences, 96, 286 "Feed" flavor, in ice cream, 315 Flooded-system method of cooling, 350 Fermentation by bacterial contaminants, Flowers, ice cream molds of, 301 334 "Fluffy" texture defects in ice cream, Fig(s) 192,257,316,317,318 in ice cream, 110 Fluorine, in milk, 57 ice cream, mix formula for, 384 Foamy meltdown of ice cream Filberts, in ice cream, 116 causes of, 322 Filled-package weight, for overrun correction of, 323 control, 188 Food additives, in ice cream, 82 Filters, to catch foreign materials, 324 Food disintegrator, 107 "Flaky" texture defect, in ice cream, 318 Food and Drug Administration (FDA) Flat flavor of ice cream, sources of, 315 colorings approved by, 117, 118 Flavor ice cream standards of identity, 19, of ice cream, 39 26-27,49,51,429-438 characteristics of, 37 Food solids, in various ice creams, 420 defects of, 97, 313-316, 338 (table), 449 delicate, 314 Food value of ice cream and related harsh, 37, 39, 314 products, 9-18 importance of, 37 Foreign matter lack of, 37 in ice cream, 323 market rating of, 331 sediment test for, 369 INDEX 463
Formol titration, protein determination, French vanilla ice cream, in ice cream by, 362-363 flavor-preference rank for, 96 Formulas for ice cream mixes, see under Freon refrigerants, 238 Ice cream mix(es) and individual advantages and disadvantages of, 344 products Frodex, 75 Fountain syrup, manufacture and Frostings, for ice cream novelties, 302 dilution of (tables), 420 Frozen confections, 297-312. See also Fountain system, for soft-serve ice individual types cream, 276 decoration of, 301-302 Fourth of July, ice cream novelties for, slices, 303 311 definition and composition of, 2 Frappe, 19 extruded novelties, 303-308 definition of, 21 with fancy centers, 308 mix formula and preparation of, 388 flavor defects in, 315 Freeze-dried for holidays and special events, fruits, use in ice cream, 110 311-312 ice cream, manufacture and uses of, slices, 303, 305 310 stick items, 298 Freeze-etching technique, use in ice formulas, 298-299 cream structure studies, 234 Frozen custard, 19, 116 Freezer(s) composition of, 2, 271 batch, 238, 253-257 definition of, 2, 20, 24, 26 container filling from, 256--257 egg yolk solids for, 81, 271 continuous, 238, 242-244 federal standards for, 26, 31,428 cleaning, 247-248 (table), 429--434 diagram, 241 labeling requirements for, 432--434 low-temperature type, 244--246 mix composition for, 279, 386 operation, 246--247 regulatory classification of, 24 freezing time and drawing Frozen desserts. See also individual temperatures of, 238 types microprocessor-controlled, 250 defnitions and labeling of, industry overrun control in, 257-259 standards for, 442--446 soft-serve, 238, 271, 273-275, 278 federal standards for, 429--438 Freezing lowfat dairy-type, description and of ice cream, 41--42, 225-226, 232-259 labeling of, 443 by batch freezers, 238, 253-257 nutrition labeling requirements for, bulk-flavoring addition during, 244 439 changes taking place in, 232-237 sales growth in, 8 continuous method for, 238, Frozen dietary food, definition of, 22 239-248 Frozen pudding ice cream, preparation effects on texture, 321 of,386 filling rate and, 221 Frozen yogurt high-fat ice cream, 283-284 definition and composition of, 3, 21, 29 programmed, 248, 249, 251 (table) time requirements for, 237-238 mix formula and preparation of, factors affecting, 238-239 397-398 of sherbet, 291 Fructose Freezing point of ice cream, 46--47 in all-vegetable frozen desserts, 395 sugar effect on, 69, 72, 74 chromatographic detection of, 368 French custard ice cream, see Frozen in dietetic frozen desserts, 77 custard as ice cream sweetener, 50, 68, 74, French ice cream, see Frozen custard 77 464 INDEX
freezing point depression by, 74 Fudge stick items, formulas for, 299 molecular weights of, 73 Fudgsicle, 300 physical properties of, 71 Furcelleran, as ice cream stabilizer, 85, relative sweetness of, 72 87 Fruit(s) Fussell, Jacob, as U.S. ice industry ice cream. See Fruit ice cream founder, 3, 417 ice cream served with (recipe), 379 "Fuzzy" coloring of peaches, for molded for nesselrode pudding ice cream, novelties, 302 385 frozen, water activity of, 369 for tutti-frutti ice cream, 385 G Fruit feeder, 225 Fruit gelatin, in ice cream cakes and Galactose pies, 308, 309 chromatographic detection of, 368 Fruit ice cream, 19, 95, 311 relative sweetness of, 72, 402 base syrup for, 110 Gas chromatography, in studies of ice candied and glaceed fruits for, cream quality, 368 110 Gaulin low-pressure homogenizer, 209 colorings for, 117-118 Gelatin commercial manufacture of, 225 Dahlberg test for strength of, 88, by batch freezer, 254, 255 366-367 by continuous freezer, 244, 252 as ice cream stabilizer, 27, 34, 35, 50, fruit feeder for, 225 85,94 concentrates and essences for, advantages, 86-87, 88 109-110 effects on texture, 321 container filling with, 256 foamy meltdown from, 322 defects in, 105, 192 guide to use, 92 definition of, 20 as sherbet and ice stabilizer, 88, 92, dried fruits for, 110 289,294 federal standards for composition of Gelatin cube ice cream 105, (table), 428 definition of, 21 freeze-dried fruit in, 110 ice cream pies and cakes with, 308 fresh fruit for, 105-107 preparation of, 387 fruit amount and preparation for, German chocolate ice cream, mix 106-110 formula for, 383 milkfat and milk solids reduction in, Ginger ice cream, 116 196-197 local preferences for, 311 mix formulas for, 105 mix formula for, 382 fruit variations of, 384 Gelato frozen desserts, 19 overrun calculation on, 189-191 mix composition for, 281 preferences for, 99, 105 Glacial acetic-sulfuric acid test for fat in recipes and procedures for, 110 ice cream, 355 unnatural flavors in, 314 Glacier ice cream extrusion machine, 298 Fruit salad Glacier freezing tunnel, 306-307 frozen, definition of, 19, 21, 390 Glazes, for molded novelties, 302 ice cream, fruit amount and Glucose, see Dextrose preparation for, 106 "Gluey" body defects, of ice cream, 317 preparation of, 390 Glymol reagent, for Babcock tests, 354, Fruit sherbet, 19, 286 356, 358 definition of, 20 Goat milk, in ice cream or ice milk, Food colors in ice cream, FDA-approved, standards for, 3 118 Gram frozen confection equipment, 298 INDEX 465
Granite Health and health habits of ice cream definition of, 21, 26 plant and shop personnel, 341, preparation of, 389 373-374 Grape Heat, as sanitizing agent, 336 ice cream Heat-shock stability test for ice cream, fruit juice concentrate for, 106, 364 384 Heliotropine, as synthetic vanilla flavor, juice concentrate for, 109, 110, 101 384 Hexahydric alcohols mix formula for, 384 relative sweetness of, 72 lacto, preparation of, 390 as sugar substitutes in diabetic frozen sherbet, U.S. sales of, 287 dairy foods, 285 GRAS (generally recognized as safe) food High-fat ice cream, 281-284 additives, 82 High-solids ice cream, 281-282 Guar gum High-temperature-short-time (HTST) as ice cream stabilizer, 27, 35, 50, 85, pasteurization of ice cream mixes, 86,89,90,91 419 use guide, 92 controller for, 206 "Gummy" body defect of ice cream, 317, reasons for, 205 322 stabilizers for, 85-87, 89-91 Gums, in ice cream. See individual time and temperature for, 204 gums. History of ice cream industry, 3-4 chronology of, 417-419 Holidays, ice cream novelties for, 301, H 311-312 Home-made ice cream, basic formulas Halloween, ice cream novelties for, for, 396--397 311 Homogenizer valve, 211 Hand-packed ice cream Homogenization of ice cream mix, 41, disadvantages of, 378-379 207-213, 224-225 proper method for, 377 defective, 212-213 Hands, of ice cream handlers, importance Farrall index for, 365 of cleanliness of, 374 for high-fat ice cream, 283 Hard-body defect in sherbets and ices, physical effects of, 208-210 causes of, 295 Honey "Hard" water, cleaning agent for, ice cream, mix formulas and 336 preparation of, 396 Hardening of ice cream, 262-265 as ice cream sweetener, 50, 61, 68, 70, cabinets for, 267 77, 396 effects on texture, 321 Hood automated ice cream plant, factors affecting, 262, 264 216--218 fast systems for, 265-267 Hoyer microprocessor-controlled freezer, room for, 265-267 250 flavor defects from, 315 Horizontal batch freezer, 238 precautions for operation, 266--267 Hydrophilic suspension, diagram of, 40 tunnels for, 262, 267 Hygienic standards conveyor equipment for (diagram), for ice cream plant construction, 263 338-341 unit systems for, 267 for ice cream plant personnel, Harsh flavor, in ice cream, 37, 39, 314 340-341 Hawaiian sherbet, flavor preference for, Hypochlorites, as sanitizing agents, 287 337 466 INDEX
flavor preferences for, 96 flavorings for. See under Flavorings Ice cream as food, 10 aroma and flavor test for, 353 food additives in, 82 artificially sweetened. See Artificially formulas (recipes) for, 145-155, sweetened frozen dairy foods 381-401. See also Ice cream bacteria in. See Bacterial mix(es) contamination of ice cream on punch cards, 217-218 body and texture characteristics of, freeze-dried,310 37-38,316-318 freezing of. See under Freezing factors affecting, 319-322 freezers. See Freezer(s) bulk type. See Bulk ice cream freezing point of, 46-47 calcium in, 1, 13-14 depression by sweeteners, 69, caloric value of, 10-11 72-75 carbohydrates in, 12-13, 18 fruit, see Fruit ice cream casein and whey protein goat milk use in, 3 determination of, 368 hardening of, 262-265 cholesterol in, 13 heat-shock stability test on, 364 classification of, 19 high-fat, 281-284 regulatory, 24-25 high-solids, 281-282 colorings for. See under Colorings historical background of, 3-4, composition of, 1, 24, 277. See also 417-419 under Ice cream mix(es) home-made, basic formulas for, characteristics, 30 396-397 federal requirements, 31 (table), 428 imitation. See various types (table) improvers, 90-91 properties and, 28-48 ingredients for 49--83. See also Ice role, 30-37 cream mix(es) table, 29 functional, 83 defects of. See under Defects internal structure of, 234-237 definition of, 1 labeling requirements for, 22-23. See commercial, 20-22 (list) also Labeling requirements delivery of, 226 laboratory tests on, 352-369 diabetic. See Diabetic frozen dairy low-fat, composition of, 22 foods manufacture of. See Ice cream dietary. See Dietary frozen desserts manufacture digestibility of, 17-18 market classes of, 96 dipping methods for, 375-379 market rating of, 331, 332 eggless,19 meltdown test and shape retention of, emulsifiers for. See Emulsifiers for ice 364 cream melting quality defects in, as an emulsion, 39 322-323 energy value of, 9-10 merchandising of, 371 fat in, 1, 18 microbial standards for, 334. See also effect on nutritive value, 10 Bacterial contamination of ice separation of (for tests), 360 cream sources for, 58-62 milk products used in, 58-68 tests for, 355-359 milk solids not fat (MSNF) in. See fatty acids in, 13 Milk solids-not-fat (MSNF) federal, state, and industry standards milkfat in. See Milkfat for, 1, 2,19-27,31 (table), 105, minerals in, 13-14 428 (table), 429-434 mixes for. See Ice cream mix(es) INDEX 467
molded. See Molded ice cream taste testing of, 325-330 novelties texture of. See Texture of ice cream novelties, 21, 297-312. See also total solids in Molded ice cream novelties Mojonnier analysis for, 358-359 nutrients in, 1-2, 9-18 official method for, 361 table of, 16, 18 types of, 1 nutrition labeling for, 17 viscosity of, 46 nuts in. See Nuts in ice cream measurement of, 365-366 off-flavors in, sources, 59, 62, 65, 66 viatmins in, 14-16, 18 overrun of. See under Overrun weight of, 2 packaged. See Packaged ice cream mix weight and overrun related to, packaging of. See Packaging of ice 420 (table), 421 (table), 449 cream whey products' use in. See under palatability of, 17-18 Whey particle size and dispersion state of wholesale markets for, 370 constituents of, 53 Ice cream bar physical structure of, 1,234-237, 317, chocolate-coated 364-365 composition, 300 premium nutrient composition of, 16 (table) composition, 96, 97, 277 definition of, 21 mix formulas for, 394 Ice cream cakes, 21, 308--309 overrun, 278 Ice cream cone(s) processing of, effects on body and fatty acids and cholesterol in, 13 texture, 320 history of, 4, 418 production and consumption of nutrient composition of, 10 in foreign countries, 4, 6 Ice cream logs, 303, 308 in U.S., 4-8 Ice cream manufacture, 201-231 properties of, composition and, 28--48 aging of mix in, 213-215 protein content of, 1, 11-12, 18,31 automation in, 215-231 determination, 362-363, 368 control panel, 221 quality control of, 333-342 programmed, 248--252 tests used in, 352-369 by batch freezers, 238, 253-257 in reducing diet, 17 CIP (clean-in-place) system in, 7, 218, retail markets for, 370-371 226-228,247-248,335-336 rheological tests on, 368 parts, 226-227 sales outles for, 370-380 computer use in, 201-231 score card for, 313, 325-330 by continuous freezers, 238, 239-252 seasonal sales expectancy of, 425 cooling of mix, 213 serving temperatures for, 98, 278 equipment cleaning in, 335-336 shipping of, 268--270 flowchart for, 202 as snack food, 371 freezingin,41-42,225-226,232-259 soft-serve. See Soft-serve ice cream filling rate and, 221 spices and salt in, 116 fruit addition in, 225 stabilizers for. See under Stabilizers hardening process in, 262-265 storage of, 225-226, 267-268 homogenization of mix, 207-213, sugar-saving suggestions for, 77-81 224-225 sugars in. See under Sugar(s) ingredient mixing order in, 203 superpremium, 96, 97, 394 labor requirements in, 228--231 surface tension of, 46 loading-out in, 226 sweeteners for, 33-34, 50, 68--77. See mix assembly in, 223-224 also Sucrose, Sugar(s), mix pasteurization in, 204-207, Sweetener(s) 224-225 468 INDEX
mixes for. See Ice cream mix(es) for fruit ice cream, 105 operating schedule (example), homogenization of, 207-213 219-220 Farrall index, 365 packaging in, 260-262 hydration of, 40-41 pasteurization of mix, 204-207, for ice milks, 278, 279 224-225 incorrect, restandardization of, plant inspection form for, 426--427, 166-183 449-450 ingredients for 1,000 gal., 220 plant layout, 230 leftover use in, 142-145 plant operation in, 220-228 milk and cream standardization for, quality control in, 333-342 121-128 raw-product receiving for, 222-223 preparation of, 201-203 sanitation in, 333-342 processing of, 201-231 shipping, 268-270 See also Ice cream manufacture storage in, 267-268 proof sheets for, 123, 124 vacuum-pan process, 177-183, 213 properties of, 38-40 Ice cream mix(es). See also under protein stability of, test for, 362 individual flavors reconstituted, 67 acidity of, 43 relationships of various factors of test for, 361 (table), 421 aging of, 213-215 simple, 128-131 bacteria in, 334 for soft-serve products, 277-285 calculations of, 119-165, 216-217 stability of, 40-43 importance, 119-120 surface tension of, 46 mathematics, 120 vacuum-pan type, 177-183, 213 methods, 121-128 viscosity of, 44-46 characteristics affecting freezing time, water activity of, 369 238 weight-per-gallon calculations for, chocolate, homogenization of, 211 193-195 complex, 131-145 relation to overrun and weight of composition of, effects on overrun, 264 final product (table), 420 computer use in formulation of, whey solids for, 284-285 156-165,217 whipping rate of, 47-48 cost calculations for, 184-186 Ice cream pies, 308-309 decisions for, 128 Ice cream sandwich(es) definition of, 28 definition of, 21 density of, 42-43 dryness of, 42 dried,67 Ice cream shop, as new name for soda fat globules in, 55 fountain, 372 formulas (recipes) for Ice cream soda candy and confection types, 382 history of, 4, 417 chocolate and variations, 383 recipe for, 380 flavor variations, 381-382 Ice crystals in ice cream, 234, 236 fruit type, 383-384 acidity effects on, 321 home made, 396-397 component effects on, 319-320 imitation ice creams, 392-395 electron micrograph of, 236 nut type, 384-385 in low-temperature freezing, 245 plain, 145-155, 381 Ice milk pudding type, 385-386 artificially sweetened, 392 specials, 395-396 labeling requirements, 405 freezing point of, 46--47 bulky flavors of, federal standards for calculation methods, 197-199 (table), 428 INDEX 469
composition of, 10, 277 meltdown defects in, 296 regulatory, 24, 26 mix formulas for, 292, 388 table, 29 overrun of, 259, 290 definition of, 2, 19, 20, 25 control, 294 dietary, nutritional composition of, 16 production of, 8 (table) regulatory classification of, 24, 26 fatty acids and cholesterol in, 13 stabilizers for, 88, 89, 90. 91, 289, federal standards for, 26, 31 (table), 294 428 (table), 434 surface encrustation of, 73, 295 flavorings for, 95 sweeteners for, 73, 75 preferences (table), 96 U.S. production of, 286 goat milk use in, 3 Icy texture defect in ice cream, 316, imitation (no vegetable fat), mix 317 formula for, 394 causes and prevention of, 318 lactose-reduced, industry standards Illinois Test for fat in ice cream, 355 for composition and labeling Imitation ice cream products, 19, 26. See of,446 also individual types. mix, 279, 388 Incorrect ice cream mix, ingredients for 1,000 gal., 220 restandardization of, 166--183 soft-serve, 278 India gum MSNF for, 64 as ice cream stabilizer, 90 novelties, 298 as sherbet and ice stabilizer, 289 nutritional composition of, 16 (table) Industry standards for frozen desserts, overrun of, 259 442-446 production and sales growth of, 5, 8, Ingredients of ice cream, 49-83. See also 371 under Ice cream mix(es) protein determination in, 362-363, Insects, in dairy plant, 339 368 "Instant" freezer. See Continuous ice soft-serve cream freezers characteristics of, 391-392 Interfacial tension, 46 composition of, 277, 278 International Association of Ice Cream mix formulas for, 391-392 Manufacturers (IAICM), 447 sales of, 8 ice-cream labeling requirements of, whey solids for, 285 22-23 Ice-and-salt method of refrigeration, 351 Invert sugar Ices, 19. See also Water ice(s) as ice cream sweetener, 50, 68, 78, acids for, 51, 290 80 composition of, 29 physical properties of, 71 consumption of, 286 preparative method for, 80 container filling with, 256 relative sweetness of, 72 defects of, 295, 296 Iodine definition of, 20 in ice cream, 14 differences from ice cream, 286 in milk, 57 federal standards for, 26, 31 (table), Iodophors, as sanitizing agents, 338 428 (table) Iron frozen stick novelties of, 298 in ice cream, 10, 14, 18 formulas, 298-299 in milk, 57 fruits for, 115 Italian ice Italian, 278,281 mix composition, 281 manufacture of, 253, 292 overrun of, 278 freezing and filling rate, 221 serving temperature for, 278 mix assembly, 224 Italy, ice cream production in, 4, 6 470 INDEX
J hydrolysis of, 400 sweetness levels, 402 Japan, ice cream production in, 4, 6 in ice cream, 13, 50, 68, 80-81 freezing-point depression, 74 MSNF and, 80-81 K role, 58 sandiness from, 33, 37, 38, 66, 80, Karaya gum, as ice cream stabilizer, 27, 317,318,331 34,50,85,90 in milk, 56 Kohmann test, 358 in MSNF, 32 Kosher frozen desserts. See Parevine• nutritive benefits of, 13 type products -reduced ice cream, manufacture of, Krageleen, 203 400 industry standards for composition L and labeling, 445-446 -reduced products, for ice cream, 37, Labeling requirements 65-66,83,400 for artificially sweetened ice cream relative sweetness of, 72, 80 and ice milk, 404, 405 Latent heat of fusion, definition of, 350 for frozen custard, 432-434 Latent heat of vaporization, definition of, for frozen yogurts, 442-443 350 for ice cream, 22-23 Lavatory facilities, in ice cream plant, federal standards, 27, 432-434 340 for ice milk, 43 Lead, in milk, 57 for lactose-reduced ice cream and ice Least-cost formulation of ice cream milk, 445-446 mixes, computer use in, 156--165 for low-fat frozen dairy desserts, Lecithin 443-444 addition to chocolate coating, 300 for manufactured-dessert mixes, 445 in buttermilk, 63 for mellorine, 401, 403 in egg yolk solids, 34 for nutrition information, 439 role, 48, 90 for parevine-type desserts, 398-399, as ice cream stabilizer, 27, 50, 85, 445 90 for quiescently frozen confections, 443 in milk, 58 Labor, requirements for, in ice cream in milkfat, 32, 54 plant, 228-231 Leftovers, ice-cream mix calculation Laboratory tests for ice cream quality, from, 142-145 352-369 Lemon sherbet, flavor-preference rank for, 96, Maltose 286 chromatographic detection of, 368 Lincoln's Birthday, ice cream novelties as ice cream sweetener, 75 for, 311 freezing-point depression by, 74 Linear programming, in ice cream relative sweetness of, 75 processing, 203 Malts, frozen, 300 Linoleic acid, in ice cream and related Manganese, in milk, 57 products, 13 Mannitol, as sugar substitute, in diabetic Lipase, in milk, 57 frozen dairy foods, 285 Liqueur flavorings Manufactured dessert mixes, product for gelato, 281 identity and composition of, 405, for ice cream, 98 445 Liquid sugar, see Refiners' Syrup Maple ice cream Lithium, in milk, 57 local preferences for, 311 Loading-out, ice cream delivery by, 226 mix formula for, 381 Locust bean gum Maple nut ice cream as ice cream stabilizer, 27, 34, 50, 85, mix formulas for, 385 86,89,90 overrun calculation for, 187, 188 use guide, 92 with pecans or walnuts, 385 as sherbet stabilizer, 288, 289 Maple sugar or syrup, as ice cream Logs of ice cream, extruded, 303, 308 sweeteners, 50, 61, 68, 75, 77, 381 Lo-Mel, product identity and serving Marco Polo, water ice introduction by, 3 requirements for, 403 Market classes of ice cream, 96 Low-fat Market rating of ice cream, sherbet, and ice cream, 196-197 ices, 331, 332 composition, 22 Marshmallow ice cream, mix formula for, mellorine-type products, 22 382 Low-temperature continuous freezers, Mashed potatoes, as whipped cream 244-246 substitute to practice decorating, freezing time and drawing 302 temperature of, 238 Mellofreeze, 22 Lysine, in milk proteins, 11 Mellorine-type products definition and composition of, 2, 21-22, 29, 401 M regulatory, 24 Magnesium federal standards for (tables), 31, 428 in ice cream, 14, 18 labeling requirements for, 401, 403 in milk, 57 low-fat, 22 salts, as ice cream ingredient, 36 mix compositions for, 281, 394 Magnesium oxide, in ice cream, 43, 44, nutrient composition of, 16 (table) 51 production and sales growth of, 5, 8, Malic acid, as ice and sherbet ingredient, 371 51 Meltdown- and shape-retention test for Malt products ice cream, 364 as ice cream ingredients, 50, 68, 75 Melting quality defects in cream, molecular weight of, 73 322-323, 330 Malted milk(s) "Meltless" ice cream defect, causes and frosted, 3, 309 prevention of, 322 preparation of, 392 Memorial Day, ice cream novelties for, limited use in ice cream, 66 311 mix compositions for, 280 Metallic off-flavor, of ice cream, sources Malto dextrins, 83 of, 315, 339 472 INDEX Methyl sulfides in milk, 58 importance of, for ice cream body and Micro-Gap homogenizing valve, 210 texture, 316 Micrococcus sp., destruction by HTST low-lactose, in ice cream, 37 pasteurization, 206 reduction of in ice cream, calculation, Microscopic examination, of ice cream 196-197 texture, 317, 364-365 in sherbet, 288, 291-292, 294 Milk sugar saving by, for ice cream, 77-78 acidity test for, 361 Milk solids not fat (MSNF) ash, minerals as, 56 commercial products of, 66 composition of, 51-58 in ice cream, 1, 11 density and weight relationships acidity and, 43, 44 (table), 422 advantages and limitations, 39, table, 52, 60, 422 63-64, 282 condensed. See Condensed-milk dipping losses and, 378 products dry whey use with, 67 dried products of flavor and, 98 composition, 61, 68 high content of, 282 extragrade powder, 63 lactose and, 80--81 use in ice cream, 63 in mix calculations, 121, 133-142, emulsifying constituents of, 93 169-173 enzymes in, 57 role, 32-33, 39, 58, 316 fat in, Babcock test for, 353-354 as salty flavor source, 315 flavoring substances in, 57-58 sandiness and, 318 market grades of, 332 table, 29 microbial standards for, 334 texture effects of, 316, 319, 320 particle size and dispersion state of turnover calculation, 33 constituents of, 53 whipping rate and, 48 physical properties of, 52, 63 in ice cream mix, freezing point physical state in milk, 54 depression by, 198 products, for ice cream, 50 in ice milk, 64 receipt at plant, 222-223 in sherbets, 288 proteins, as stabilizers, 87 in soft-frozen products, 278 standardization for mix calculation, "Milk-stone" deposit on equipment, 336 121-128 Milk sugar, see Lactose trace elements in, 57 Milkfat U.S. utilization of, 7 concentrated. See Cream, plastic whole heat-treated, 62 powdered, 64 in ice cream, 12 composition, 68 advantages and limitations, 39 retentate, 83 federal requirements, 31 Milk shake(s) reduction of, calculation, 196-197 base, formulas for, 280 role, 32, 39 composition of, 277 sources, 32 freezer-made replacement by vegetable fats, in definition and composition of, 3, imitation ice cream, 393-394, 403 401 industry standards for, 445 Mineral salts mix composition for, 280 in ice cream, 27, 51 recipe for, 380 commercial products, 66 overrun of, 259, 278, 280 role, 36-37, 43-44, 58, 67 from soft-serve ice cream, 271 sources of, composition, 68 (table) Milk solids in milk, 56 INDEX 473 Minerals flavor-preference rank for, 96 in ice cream, 13-14 ice milk, flavor-preference rank for, 96 in milk, 57 Nectarine sherbet Miniatures of ice cream, flavor-preference rank for, 287 chocolate-coated, 303 ice cream, 115 Minnesota Test for fat in ice cream, 355, Nesselrode pudding ice cream, mix 356-357 formula and fruits for, 385 Mint ice cream, mix formula for, 382 New Year's Eve, ice cream novelties for, Mixes. See Ice cream mixes 311 Mocha ice cream, mix formula for, 383 New York ice cream, 19 Moisture content, tests for, 369 definition of, 20 Mojonnier Test for fat and total solids in New Zealand, ice cream consumption and ice cream, 358-359, 369 production in, 4, 6 Molasses, as ice cream sweetener, 50, 68 Niacin Molasses taffy ice cream, mix formula in ice cream, 18 for, 382 and related prdoucts, 16 Molded ice cream novelties, 19 (table) decoration of, 301-303 Nickel, in milk, 57 definition and description of, 21 Nitrogen fruits for, 110 liquid, ice cream hardening by, for holidays and special events, 264-265 311-312 in milk, 57 preparation of, 390-391 use in ice cream, 36 special equipment for, 298 Nonfat dry milk, use in ice cream, Molds, as dairy product contaminant, 334 63 Molybdenum, in milk, 57 Nonfat frozen dessert Monoglycerides composition of, 22 composition of, 94 definition of, 22 as ice cream emulsifiers, 27, 35, 50, Novelties (ice cream), 19, 297-312 85,86,92,94 definition and description of, 21 "Monos," as ice cream emulsifiers, 94 Nut ice cream, 19 Mother's Day, ice cream novelties for, continuous freezing method for, 244 311 defects in, 192 Mousse ice cream, 19 definition of, 20 definition of, 20, 26 federal standards for composition of fruits for, 110 (table), 428 mix formula and preparation of, milkfat and milk solids reduction in, 386-387 196-197 Multi-Flo Homogenizer, 208 mix formula for, 384-2 Musty off-flavor, in ice cream, 315 for various nuts, 385 Nutmeg, in ice cream, 116 Nutrients N in ice cream and related products, 9-18 National Association of Retail Ice Cream table, 16, 18 Manufacturers, Inc., 447 Nutrimix, 66 National Dairy Council, 447 Nutrition labeling of frozen desserts, 23, National Ice Cream Mix Association, 439 Inc., 447 Nutritive value of ice cream, 38 Neapolitan Nuts in ice cream, 95, 116, 311 ice cream amount and preparation, 106, 314 definition of, 20 bacterial contamination from, 116 474 INDEX for batch freezer, 254-255, 257 effects on body of product, 319, for continuous freezer, 252 320 flavor defects from, 314 effects on hardening, 264 mix weight, and weight of final product related to (table), 420 o premium product, 278 of ices, 294 Oat flour extract, as ice cream problems of, 191-192 antioxidant and stabilizer, 91 ice cream defects from, 317 Oat gum for soft-serve products, 278 as ice cream stabilizer, 27, 34, 50, of sherbets and ices, 290 85 Oxidase, in milk, 57 body defect from, 317 Oxidized flavor in ice cream Off-flavors, in ice cream, sources of, 59, prevention of, 91 62,65,66 source of, 315-316 Official and Tentative Methods of Oxygen, in milk, 57 Analysis, 369 Olarine,22 Oleic acid, in ice cream and related p prdoucts, 13 Orange Packaged ice cream 26 ice, nutrient composition of, 16 (table) overrun of, 259 ice cream weight calculations on, 195-196, fruit amount and preparation for, 261 106 weight per unit volume test on, 363 harsh-flavor defect in, 314 Packaging of ice cream, 26, 225-226, mix formula for, 384 256--257 with pineapple, 384 bulk ice cream, 260 sherbet, 288 defects of, 256, 323 flavor-preference rank for, 96, 286, for direct retail sale, 261 287 economy of, 262 nutrient composition of, 16 (table) percentage of product in cartons, 261 with pineapple, U.S. sales of, 287 weight control in, 342 Overflow can, for weight per unit volume "Pancake" defect, in ice cream, 324 test, 363-364 Pantothenic acid, in ice cream, 18 Overrun Parevine-type products air role in, 36, 257 definition and composition of, 2-3, 22, cost and percentage calculations of, 398 184-200 industry standards, 444-445 definition of, 2, 257 regulatory, 24 for different products, 259, 262 egg solids in, 82, 399 factors affecting, 257-258 labeling requirement, 445 of fruit ice cream, 189-191 mix formulas and preparation of, 398 of ice cream sales growth of, 8 bulky-flavor, 192-193 Parfait charts for, 188-189, 190-191 mix formula and preparation of, 386 from continuous freezing method, recipe for, 380 258 Pasteurization of ice cream mix, control of, 257-259 204-207, 224-225, 333 by filled-package weight, 188 phosphatase test for, 369 depression of, 258 "Pasty" body defect, in ice cream, 317 dipping losses and, 375 Peach ice cream INDEX 475 fruit amount and preparation in, 106, sherbet, flavor-preference rank for, 96, 110,384 286, 287 recipe and procedure for, 113-114, 384 Piperonal, see Heliotropine Peanut(s) Pipet method for viscosity of ice cream ice cream, mix formula for, 385 mix, 365 in ice cream, 116 Pistachio ice cream, 116 Peanut brittle ice cream, mix formula mix formula for, 385 for, 382 nut preparation and amount for, 106, Pearson square method, for milk and 385 cream standardization, 121-122, Plain mixes, formulas for calculating, 125 145-155 Pecans, in ice cream, 106, 116, 252, 385 Plant for ice cream manufacture Pectin continuous-freezing type, 240 as ice cream stabilizer, 35, 85, 87 inspection form for, 426--427, body defects from, 317 449-450 use guide, 92 operation of, 220-228 as sherbet and ice stabilizer, 289 suggested layout for, 230 Pennsylvania Test for fat in ice cream, Plate count for bacteria, 333 355-356 Plate-hardened ice cream, 264, 267 Peppermint stick ice cream, mix formula Plum for, 382 ice, 115 Pepsin, in ice cream improvers, 90 ice cream, fruit amount and Persimmon ice cream, mix formula and preparation for, 106, 115 preparation of, 396 Plum pudding ice cream, mix formula Pesticide residue tests, 369 for, 386 Phenolphthalein, test for ammonia using, Polarmatic ice cream extrusion machine, 368 298 Phenylalanine-reduced ice cream, mix Polydextrose, 83 formula for, 393 Polyoxyethylene derivatives, as ice Philadelphia ice cream, 19 cream emulsifiers, 50, 92, 94, 404 definition of, 20 Polysorbates, as ice cream emulsifiers, Phosphatase 35, 50, 94, 404 in milk, 57 Popsicle, 300 test, for improper sterilization, 369 nutrient composition of (table), 16 Phosphates Portion control, in ice cream novelties, in chocolate ice cream, 104 297-298 as ice cream ingredient, 36, 37 Potassium role, 40, 43, 44 in ice cream, 14 Phospholipids, in milk, 58 in milk, 57 Phosphorus Pottermeter, in ice cream mix in ice cream, 1-2, 13, 18 measurement, 218 and related products, 16 (table) Premium ice cream in milk, 57 composition and flavoring of, 96, 97 Pies, ice cream, 308-309 mix formula for, 394 Pineapple overrun of, 278 ice cream Pressures for homogenization of ice combination flavors, 309 cream mixes, 211-213 fruit amount and preparation for, Product identity, for frozen dairy 106, 108, 115, 384 products, 400-405 mix formula for, 384 Programmed ice cream freezer operation, with nuts, mix formula for, 385 248-252 with orange, 384 advantages of, 248, 251 476 INDEX flowchart for, 249 Quince seed gum, as ice cream stabilizer, operation sequence of, 251-252 90 Proof sheets, for ice cream mix calculations, 123, 124 Propenal guaethol, as synthetic vanilla R flavor, 101 Propylene glycol alginate, as ice cream Rainbow stabilizer, 85, 86, 89 ice cream Protease, in milk, 57 definition of, 21 Protein(s) novelty products from, 310 in ice cream, 1, 11-12, 18 preparation of, 387 federal requirements, 31 (table) sherbet and related products, 16 (table) flavor-preference rank of, 96 determination, 362--363, 368 sales in U.S., 287 in milk, 54 Raisins, in ice cream, 110 stability, alcohol coagulation test for, Rancid off-flavor, in ice cream, 315 362 Raspberry Protein-nitrogen content test, 88 ice cream Prune(s) fruit amount and preparation for, dried, in ice cream, 110 106-110, 113, 384 ice cream, local preference for, 311 recipe and procedure for, 113, 384 Psyllium seed husk, as ice cream salad sherbet, U.S. sales of, 287 stabilizer, 27, 50, 85, 87, 90 sherbet, 288 Pudding ice cream(s), 19, 116 flavor-preference rank for, 96, 286, definition of, 20 287 fruit for, 110 Raw products for ice cream, receipt of at mix formulas for, 385-386 plant, 222-223 Pumpkin ice cream, mix formula for, Recipes for ice cream, on punch cards, 396 217-218 Punch Recontamination problem, in quality ice, mix formula for, 389 control of ice cream, 341 ice cream, 19, 26, 116 Red currant ice and ice cream, 115 Punch card, ice cream recipe punched on, Reducing diet, ice cream in, 17 217-218 Refiners syrup as ice cream sweetener, 50, 68, 78 physical properties of, 70 Q Refrigerated trucks for ice cream shipment, 269-270 Quadruple-tube freezer, 238 Refrigeration, 343-351 Quality control of ice cream, 333-342 compressor rating methods for, tests used in, 352--369 350-351 Quaternary ammonium compounds, as cooling methods in, 348-350 sanitizing agents, 337-338 defrosting methods in, 348 Quiescently frozen dairy confections ice-and-salt method, 351 definition and composition of, 404, 443 mechanical, 343-344 industry standards for composition operating precautions, 347-348 and labeling of, 443 principles, 345-347 manufacture of, 391 system diagram, 346 Quiescently frozen confections refrigerants used for, 344 definition and compositon of, 2, requirements for, in ice cream 403-404 freezing, 237 industry standards for, 443 terms used in, 350-351 INDEX 477 Regulatory type of classification of ice Sandiness cream and related products, 23-26 avoidance of, 28, 66, 67, 318, 321 Rennin, in ice cream improvers, 90 cause of, 33, 37, 38, 66, 80, Restandardization of ice cream mix, 317,318 166-183 in soft-serve ice cream, 278 Retail markets for ice cream, 370-371 Sanitation in ice cream plant, Rhamnose, relative sweetness of, 72 333-342 Rheological tests, on ice cream, 368 employee role in, 333 Rhodanase, in milk, 57 equipment cleaning in, 335-336 Rhubarb ice and ice cream, 115 hygienic personnel role in, 340-341 mix formula for, 396 important factors in, 333 Riboflavin sanitary surroundings for, 338-341 in ice cream, 2, 15, 18 sanitizing agents for, 336-338 and related products, 16 (table) tests used in, 333 nutritive importance of, 15 Sanitizing agents for ice cream in milk, 58 equipment, 336-338 Richness, lack of, 37 Scooping. See Dipping of ice cream Rinsing of ice cream processing Scoring of ice creams and other frozen equipment, 335-336 dairy products, 313, 325-330 Ripple sauce, water activity of, 369 guide for, 327 Rippled ice cream. See Variegated ice score card, 326 cream sensory rating, 328 Rodents, in dairy plant, 339 Seasonal sales expectancy for ice cream, Roese-Gottlieb test for fat, 359-360 425 Rubidium, in milk, 57 Seasons, ice cream specials based on, Rum raisin ice cream, mix formula and 301, 311, 380 preparation of, 395 Sediment defect, in ice cream, 323 Sediment test for foreign matter, 333, 369 5 Selenium, in milk, 57 Sequential cleaning of ice-cream Saccharin manufacture equipment, relative sweetness of, 72 218--219 use in dietary frozen desserts, 77, 285, Serum albumin, in milk, 54 404, 405 Serum point method for mix calculation, Saffiower oil, in soft-serve mellorine 125-128 product, 281 "Serum solids" off-flavor, in ice cream, St. Patrick's Day, ice cream novelties for, 62, 186 301,311 Serving temperatures for ice cream, 98 Sales outlets for ice cream, 370 Shakes, see Milk shakes drive-in store, 371-372 Sherbet(s), 19, 286-296 soda fountain, 372-380 acid ingredients for, 51, 288, 290 Salolase, in milk, 57 base mix for, 290-291 Salt various types of sherbet, 293-294 Baume readings related to physical "bleeding" defect in, causes of, 295 properties of (table), 423 body problems in, 295 -and-ice batch freezer, 238 coarseness in, causes of, 295 as ice cream ingredient, 36, 116 consumption in U.S., 286 Salty off-flavor, in ice cream, 315 container filling with, 256 source of, 315 defects of, 295 Sampling of ice cream and ingredients, definition and composition of, 2, 286 for testing, 352-353 federal standards (table), 31 478 INDEX regulatory, 24, 26 Slices of ice cream table, 29 decorated, 303 dextrose use in, 288 extruded and coated, 305 necessity for, 74 "Snowy" texture defect differences from ice cream, 286 in ice cream, 257, 318 dipping temperature for, 288 in sherbets and ices, 295 federal standards for, 26-27, 31 Soda. See Ice cream soda (table), 428 (table), 435-438 Soda fountain, 372-380 flavorings for, 95 basic items for, 379-380 preferences, 96, 286 dipping procedure for, 375-379 freezing of, 291 general housekeeping of, 372 manufacture of, 253, 291-292, glass and paper dishes for, 372-373 389 ice-cream dipping methods for, freezing and filling rate, 221 375-379 mix assembly, 224 manager for, 375 market rating of, 331 personnel for, 373-375 meltdown problems in, 296 training for, 374-375 milk solids in, 288, 291-292, 294 Sodium mix calculations for, 285 in ice cream, 14 composition restraints, 159 and realted prdoucts, 16 (table) computer use, 161, 163 in milk, 57 formulas, 389 -reduced ice cream, mix formula for, ingredients for 1,000 gal. of, 220 393 nutritional composition of, 16 (table) Sodium alginate. See also Algins and overrun of, 259, 278, 290, 292 alginates control of, 291 as ice cream stabilizer, 89 production and sales growth of, 5, 8, Sodium bicarbonate, in ice cream mix, 286 43 serving temperature for, 278 Sodium carbonate, in washing powders, shells, for ice cream novelties, 299 335,336 stabilizers for, 87, 88, 89, 90, 92, 289, Sodium caseinate. See also Caseinate(s) 292 composition of, 68 surface encrustation of, 73, 295 effect on ice cream texture, 320 sweeteners for, 75, 288, 289 Sodium citrate, in ice cream mix, 44 whey solids use in, 285, 288 Sodium chloride, see Salt Shipping of ice cream, 268--270 Sodium hexametaphosphate, in ice Showers, ice cream novelties for, 311 cream, 44, 51 "Shrinkage" defect in ice cream, causes Sodium hypochlorite, preparation of, 337 and prevention of, 324-325 Sodium metasilicate, in washing Silicon, in milk, 57 powders, 335 Single-service container for ice cream, Sodium tetrapyrophosphate, in ice cream, 260 44,51 Single-tube freezer, 238--239 Soft-serve dairy products. See also Skim milk individual types composition of, 60 freezers for, 273-276 dry, mix calculation from, 148 ice cream. See Soft-serve ice cream lactose-reduced, 66 store floor plan, 272 products, for ice cream, 50, 51, 62-64 sugars for, 278 composition, 60 (table), 68 (table) whey solids for, 285 solids. See Milk-solids-not-fat (MSNF) Soft-serve ice cream and ice milk, 19 sweetened condensed, Baume readings characteristics of, 391-392 related to TS in (table), 422 composition of, 277 INDEX 479 definition of, 20, 271 and related products, 29 (table) dairy products store floor plan for, 272 Stabilizers drawing temperature of, 238 for ice cream, 84-92 fountain for, 271, 176 advantages and limitations, 39 freezers for, 238, 271, 273-275, 278 definition, 84 cleaning of, 276--277 effect on texture, 321-323 freezing time for, 238 excessive, body defects from, 317 frozen custard as type of, 271 federal standards, 27 mineral salt role in, 44 for high-temperature processing, mix compositions for, 277-285, 205 391-392 list, 50 overrun of, 259, 391 mechanism, 86, 91, 93 serving temperature of, 278, 391 role, 34-35, 39, 84, 91 stabilizers for, 92 selection, 91, 92 (table) whey solids for, 285 types, 34, 85--87 "Soggy" body defect in ice cream, for sherbet and ices, 289 316--317,322 for soft-serve products, 277, 278 Solids, in ice cream and related rpdocuts, Standard Methods for the Examination of 29 (table) Dairy Products, 369 Sorbets, description and mix formula for, Standards of identity (FDA) for ice cream 394 and related prodcuts, 19,429-438 Sorbitan tristearate, as ice cream flavorings, 97 emulsifier, 35 Steam, as sanitizing agent, 336 Sorbitan tristearate polysorbate, as ice Steel cans, for bulk ice cream, 260 cream emulsifier, 50 Stencils, for decorating molded novelties, Sorbitol, as sugar substitute, in diabetic 302 frozen dairy foods, 285 Sterilization of ice cream equipment, 336 Sorbo, as sugar substitute, in diabetic "Sticky" body defect, of ice cream, 317, frozen dairy foods, 285 322 Sorghum, as ice cream sweetener, 77 Stiffness of ice cream, 42 Souffle, 19 Storage of ice cream, 225-226, 267-268 definition of, 21 "Storage" off-flavor, in ice cream, 315 mix formula and use of, 390 Strainers to catch foreign materials, Sour flavor, in ice cream, 315 323-324 Soy protein, in all-vegetable frozen Strawberry desserts, 395 ice cream Soybean oil coloring of, 301 in mellorine-type products, 2, 393 commercial manufacture of, 252 soft-serve type, 281 fruit amount and preparation for, Specials (ice cream novelties), 297-312 106, 107, 108, 109 mix formula and preparation of, milkfat calculation in, 197 395-396 mix formulas for, 111-113, 384 Specific gravity procedure for use, 111-113 definition of, 78 nutrient composition of, 16 of ice cream mix, formula for, 43 (table) Sphingomyelin, in milk, 57 preferences for, 96, 99, 105 Spices, in ice cream, 95, 116 texture of, 321, 322 Spumoni, 309, 310 ice milk, flavor-preference rank for, definition of, 21 96 preparation of, 391 sherbet, sales in U.S., 287 Stabilizer-emulsifier Streptococcus thermophilus, yogurt in ice cream, 1 culture by, 397, 442 480 INDEX Strontium, in milk, 57 rainbow ice cream in, 310 Sucaryl recipe for, 379-380 relative sweetness of, 72 Supermarket, ice cream sales in, 370, as sugar substitute, in diabetic frozen 371 dairy foods, 285 Superpremium ice cream Sucrose. See also Sugar(s) characteristics and mix formula for, Sucrose 394 chromatographic detection of, 368 composition and flavoring of, 96, 97 freezing point lowering of, 198 Surface encrustation of ices and sherbets, as ice cream sweetener, 33-34, 50, 73, causes and prevention of, 73, 295 402 Surface tension, of ice cream and ice freezing-point depression, 74 cream mixes, 46 replacement of. See Artificially measurements of, 366 sweetened frozen dairy foods Surfaces, sanitary maintenance of, microcrystals, in ice cream, 237 338-339 electron micrograph of, 237 Sweden, ice cream consumption and molecular weight of, 73 production in, 4, 6 relative sweetness of, 72, 74, 402 Sweet cream buttermilk, preparation of syrup, Baume and Brix readings of, and use in ice cream, 62-63 79 Sweet potato ice cream, mix formula for, Sucrose equivalent, for freezing-point 395 depression of sweeteners, Sweeteners 199-200 for ice cream, 33-34, 50,68-77 Sucrose fatty acid polyesters (SPE), artificial, 392 83 freezing-point effects, 69, 72 Sugar(s). See also Sucrose physical properties, 70-71 addition to cream before storage, 59 (table) in ice cream, 1, 12, 50, 68-77, 95 molecular weights, 73 advantages and limitations, 39 relative sweetness, 72 composition, 60 sucrose equivalent calculation, dipping losses and, 378 99 effect on freezing point, 69, 72, 319 for ices, 73, 75 excess, flavor defects from, 314-315 receipt of, at ice cream plant, gas chromatography of, 368 223 preferences, 98 for sherbet, 75, 288, 289 and related products (table), 29 Sweetening value, definition of, 33 replacement of. See Artificially Swiss chocolate ice cream, mix formula sweetened frozen dairy foods for, 383 role, 33-34, 39, 48, 69 Syntex beads, use in equipment cleaning, physical properties of, 70-71 (table) 336 relative sweetness of, 69, 72 in soft-serve products, 278 solutions, concentration determination T by Baume and Brix hydrometers, 419 (table) Tallowy off-flavor in ice cream, 339 substitutes, for diabetic frozen dairy prevention of, 315-316 products, 285 Tangerine sherbet, U.S. sales of, 287 Sulfonated alcohols, as wetting agents, Tartaric acid, as acid and sherbet 335 ingredient, 51 Sulfur, in milk, 57 Taste of ice cream, 37 Sundae(s) Taste testing of ice cream, 325-330 product resembling, 308 fundamentals of, 329-330 INDEX 481 judging rules for, 330 Q technique for, 330 Taylor soft-serve freezer, 273 Ultrahigh temperature pasteurization of Temperature ice cream mix, time and for dipping ice cream, 377, 378 temperature for, 204 for hardening room, 265 Unclean off-flavor, in ice cream, 315 for ice cream storage, 268 United Kingdom, ice cream production Tensiometer, use in viscosity tests, in, 4, 6 366 United States Tetrasodium washing powders, 336 ice cream consumption in, 4 Texture of ice cream ice cream industry in, history of, 3--4, characteristics of, 316 417-419 microscopic examination of, 364--365 ice cream production in, 4-8 MSNF effect on, 316, 319, 320 U.S. Department of Agriculture, frozen stabilizer effect on, 321-323 dairy dessert standards of, 22, 31 Thanksgiving, ice cream novelties for, (table), 429-438 311 Unnatural flavor, in ice cream, 314 Thiamine sources of, 315 in ice ceam, 2, 15, 18 and related products, 16 (table) nutritive importance of, 14-15 v Three-phase system, ice cream as, 234 Throwaway containers, for bulk ice Vacreation of ice cream mix, 206 cream, 260 advantages of, 207 Tin, in milk, 57 time and temperature for, 204 Titanium, in milk, 57 Vacuum pan Toffee ice cream, mix formula for, 382 ice cream mix made in, 213 Ton refrigeration machine, 350 calculations for, 177-183 Ton of refrigeration, definition of, 350 Valentine's Day, ice cream novelties for, Total solids, in ice cream, 1 311 advantages and limitations, 39 Valve for homogenizer, diagram of, 211 role, 35-36 Vanadium, in milk, 57 tests for, 359, 361 Vanilla Trace elements, in milk, 56-57 compound flavorings of, 100 Trade brand ice cream, composition of extract, 99 (table),29 concentrated, 100 Tragacanth gum federal standard, 100 as ice cream stabilizer, 27, 34, 85, reinforced, 100 90 flavorings, 99-101 as sherbet stabilizer, 289 imitation, 100-101 Triglycerides, composition of, 94 natural (true), 99-100 Triple-tube freezer, 238, 239, 242 usage formula, 101 Trisodium phosphate, in washing ice cream. See Vanilla ice cream powders, 335, 336 ice milk Tryptophan, in milk proteins, 11 flavor-preference rank for, 96 Tunnels for ice-cream hardening, 267 nutrient composition of, 16 (table) of slices, 306-307 paste, 100 Tutti-frutti powder, 100 ice cream, mix formula and fruits for, sources of, 99 385-386 Vanilla ice cream mousse, in spumoni, 309 caloric value of, 11 Typhoid carriers, 340 coloring for, 117,301 482 INDEX desirable color of, 323 Vitamin C. See Ascorbic acid labeling requirements for, 27 Vitamin D manufacture of, 101 in ice cream and related products, 16 mix formula for, 381 (table), 18 in molds, 301 in milkfat, 54 nutrient composition of, 1-2, 16 nutritive importance of, 15 (table), 17 Vitamin E in pies, 308 in ice cream, 15 preferences for, 95, 98 in milkfat, 54 protein determination in, 368 nutritive value of, 15 serving temperature for, 98 Vitamin K, nutritive value of, 15 in spumoni, 309 Vitamins unnatural flavor in, 314 in ice cream, 14-16, 18 in variegated ice cream, 20, 387 in milk, 57 Vanilla fudge ice cream and ice milk, in milkfat, 54 flavor-preference rank for, 96 Vogt instant freezer, 243 Vanillin, 99 Volume, overrun calculation by, addition to cocoa, 103 186-187 synthetic, 100 Votator low-temperature continuous as source of harsh flavor, 314 freezer, 246 Variegated ice cream definition of, 20 flavor preferences for, 117 manufacture of, 116 w mix formulas for, 387 pectin use in, 90 Waffies, with ice cream, 21 Vegetable fats Walnuts, for ice cream, 106, 116, 252, in all-vegetable frozen desserts, 385 395 Washing of ice cream processing in Lo-Mel, 403 equipment, 335-336 in mellorine-type products, 2, 19, 32, Washing powders, for equipment 393,401 cleaning, 335 nutritive value (table), 16 Water Vertical batch freezers, 238 amount in frozen ice cream, 233 Vinyl polymers, as gums, 86 in ice cream, 36, 50 Viscosity, of ice cream mixes, 44-46 in milk, 53-54 measurement methods for, 365-366 Water activity (A W), importance in food Vitaline frozen confection equipment, products, 368-369 298 Water ice(s). See also Ice(s) Vitamin A definition and composition of, 2, 10 in ice cream, 2 as forerunner of ice cream, 3 and related products, 16 (table), 18 nutritional composition of, 16 in milkfat, 54 (table) nutritive importance of, 14 U.S. production of, 5, 8 Vitamin B1. See Thiamine Water softeners, in washing powders, Vitamin B2 • See Riboflavin 336 Vitamin B6 Watermelon ice cream, mix formula for, in ice cream, 15, 18 396 nutritive importance of, 15 Weak body defect, in ice cream, 192, Vitamin B12 316 in ice cream, 15, 18 causes of, 318 nutritive importance of, 15 Weddings, ice cream novelties for, 311 INDEX 483 Weight control, of ice cream packages, Willman control, 258 342 Wood sugar. See Xylose Weight per unit volume of packaged ice cream (test), 363-364 West Germany, ice cream production in, 4,6 x Wetting agents, 338 in washing powders, 335 Xanthophyll, in milk fat, 54 Whey Xylose, relative sweetness of, 72 dry solids, 83 composition and use, 67, 68, 283-284 y in ice milk, 285 in sherbet, 285, 288 products, for ice cream, 50, 51 Yeast, as dairy product contaminant, composition, 60, 67, 68 334 U.S. standards for, 440-441 Yeasty flavor, in ice cream, 315 protein, 54, 56 Yogurt, frozen, 3 concentrate, 83 definition and composition of, 3, 21, 29 determination in ice cream, (table), 442 368 labeling requirements for, 442 Whey leakage defects in ice cream, low-fat, description and labeling of, causes and prevention of, 323 442 Whipped cream mix formula and preparation of, in aerosol can, product identity for, 397-398 405,445 nonfat, description and labeling of, ice cream novelty decoration by, 443 302-303 off-flavor absorption by, 315 Whipping rate of ice cream mix, z 47-48 emulsifier effects on, 93 Zinc Wholesale markets, for ice cream, in ice cream, 14, 18 370 in milk, 57