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303 Acesulfame K, 79 Acid Flavor in Ice Cream, 305-306 Acidity Of Index Adsorption, description of, 48 Anhydrous milkfat, 61, 63 Acceptable Quality Level (AQL), 303 Analyzing properties of frozen desserts Acesulfame K, 79 chemical, 295-296 Acid flavor in ice cream, 305-306 composition, 295-296 Acidity of, microbiological, 301-304 cream, 60 physical, 296-301 ice cream mixes, 46-47 sensory, 304 sherbets and ices, 268-269 Apple ice cream formula, 346 Acids as ingredients, 268-269 Apricot ice cream formula, 346 Acidification, 268 Aspartame, 79, 230 Aerating unit, 190-191 Asulfame potassium (asulfame K), 230 Aerobic plate count, 302 Asset, most important to Agglomerates, 299 ice cream manufacturers, 327 Aging of ice cream mix, 167, 169 Attribute sampling, 303-304 Air cells in ice cream, 37 Aufait ice cream, changes during hardening, 241 definition of, 16 changes during storage, 250 preparation of, 350-351 incorporation of, 180-183 Average chart, 239 interface with fat, 179 Avocado ice cream formula, 351 interior view, 182 size distribution, 181-182,298-299 Bacterial counts, 302-303, 329, 341 textural defects from, 313 Balanced mix, description of, 38 Air mass flow control, 188 Banana ice cream formula, 346, 348 Algebraic method for standardization, Baskin-Robbins, 6 of milk or cream, 120 Batch freezer, Algin and alginates, 81 drawing temperature from, 203 Allergens, 231-232, 347 filling containers from, 204-205 Almond toffee ice cream mix formula, 348 operation of, 203-204 American Dairy Products Institute Batch pasteurization of ice cream mix, (ADPI), 156 150, 155-158 American Dairy Science Association Baume,74 (ADSA),318 Ben and Jerry's Homemade Ice cream, 6 Amino acids, 23 Berry ice creams, 102-108, 346 Ammonia, 209-210, 221 Bifidobacterium, 346 safe use, 220-222, 241-245 Bioterrorism, 329 357 358 ICE CREAM Bisque ice cream, 16, 344 Calculations for ice cream mixes contd. Black walnut ice cream formula, 348 density, 23, 145-146 Blackberry ice cream, 106 freezing point depression, 139-143 Bleeding defect in sherbets and ices, 273 overrun by volume, 143-144 Blenders, high shear type, 152-156 overrun by weight, 144-145 Blends, of milkfat and sugar, 63 refrigeration loads, 217-218 Blueberry ice cream, 106, 346 restandardizing mixes, 137-138 Body of ice cream, 309-312 package weights, 145-146 defects thereof, Pearson square, 121-122 crumbly, 310-311 serum point method, 126-137 gummy, 311 simple mixes, 123-124 heavy, 312 standardizing milk and cream, 120-122 shrunken, 311-312 Caloric value, 23 weak, 312 Calories in ice cream, 20-21 Brazil, standards of, 14 and related products, 296 Brine, Canadian standards, 14, 228, 230 cooling method used, 212-213 Carmel ice cream formula, 343-344 freezing point of, 212 Carmel nut ice cream formula, 348 British Thermal Unit (BTU), 223 Carbohydrates in ice cream, 24 Brix readings, 74 Carboxymethyl cellulose (CMC), 81-82 Brown sugar, as a sweetener, 76-77 Carrageenan, 82-83 Bulk ice cream, Casein, 59 packaging of, 233-234 micelles, 58-59 Bulking agents, 33 Caseinates, 13, 56 Bulky-flavor ice creams, 15 Categories of flavoring, 18 Burnt almond ice cream formula, 347 Cellulose as stabilizers, Butter, as an ingredient of ice cream, gel, 84 61-63 gum, 81 Butter crunch ice cream, 344 Chemical properties of frozen desserts, Buttermilk, 295-296 dry, 61, 86 Cherry ice cream, 106, 109 from sweet cream, 64 formula, 346 Butter oil, 61, 63 Chlorine, in sanitizing solutions, 338 Butter pecan ice cream, 348 Chlorofluorocarbons (CFC's) as Butterscotch ice cream, 344 refrigerants, 203, 210-211, 244 "Buttery" texture defect in ice cream, 313 Chocolate, see also, Cocoa, 96-101 Butyric acid, 23 coatings, 100, 285-288 confections, 101 Cacao bean, cultivation and processing of, ice cream, 99-100 96--99 formula, 345 Cakes, ice cream, 16 freezing, 101 Calcium, standard for, 100 in ice cream, 25 liquor, 61, 97 salts as ice cream ingredients, 56, 68 syrup, 100-101 Calcium chloride brine, Chocolate chip ice cream formula, 344 freezing point, 212 Cholesterol in ice cream and related Calcium sulfate, for a dry appearance, products, 57-59 254 Churning of ice cream, 259 Calculations for ice cream mixes, influence of emulsifiers, 39, 43-44, 119-146 179-180 algebraic method, 125, 129-130 influence of mineral salts, 68-69 complex mixes, 125-137 CIP (cleaned-in-place) system, 332-337 computer programs, 119, 138-139 cleaning solutions for, 330-332 INDEX 359 CIP (cleaned-in-place) system contd. Color, 99, 115-116,315 of continuous ice cream freezers, 199 Coloring materials, important factors in, 332-337 Certified, 115 typical system, 337 exempt, 115 Citrates as ice cream ingredients, 68-69 FD&C,115 Citric acid as an ice and sherbet natural, 115 ingredient, 268-269 Combining ingredients, 149-157 Citrus fruit in sherbets, 266 Community Right to Know Act, 245 Classification of ice cream and related Composition, 11-38 products, 12-14 cream, 61 Clean Air Act, 210 ice cream, 11-38 Cleaning, milk,55-60 equipment, 330-337 Computers, 119, 138-139 freezers, 199 Concentrated milks, 65-66 in place (CIP), 332-337 dry nonfat and whole, 65-66 out of place (COP), 337 evaporated, 61 principles thereof, 332-337 plain, 61-65 soft-serve freezers, 260-261 sweetened condensed, 61, 65 spray type devices used in, 334 Confection, 16 Clinics, ice cream, 323-324 Confocal laser scanning microscopy, 299 Co-branding, 227 Consolidation of the industry, 6-7 Coatings for novelties, 285-288 Constituents of ice cream, 27-44 application thereof, 288 advantages and limitations, 39 Cocoa, see also chocolate, 96-101 air, 37-44 beans, 97 egg yolk solids, 34, 61, 86, 308 butter, 97 emulsifiers, 36, 56, 85-86, 167, 254 characteristics, 98-99 milkfat, 23-24, 27-29, 60-64, 161-162, color, 99 178-180,298-300 crillos, 97-99 nonfat milk solids (skim milk solids), defatted, 98 28-32, 61, 65-66 Dutch process, 97-98 roles of, 27-44 fat, 61, 98 stabilizers, 34-36, 56, 80-84 flavor, 99 sweeteners, 32-34, 56, 73-79 forresteros, 97 water, 37 natural process, 97 Consumer response plan, 328 nibs, 97 Consumption of frozen desserts, 8, 254 processing, 97-98 Contact plate freezers, 244 sweet, 97 Containers, frozen dessert, 225-226, total solids, 61 234-236 Coconut-pineapple ice cream formula, Continuous ice cream freezers, 187-202 348 Continuous phase, 39, 173-174 Code of Federal Regulations, 13, 55, 93, Continuous process system, 151 99-100, 226, 244, 265 Controllers, programmable, 188, 194-196 flavors, 93 Control Limits, 239 labels, 227-232 Cooked flavor, 306 optional ingredients, 55 Cooperatives, 2 Codex Alimentarius Commission, 100, 295 Corn sugar, 61 Codex Guidelines for Nutrition Labeling, Corn sweeteners, 61, 75-76 230-231 Corn syrups, physical constants, 74 Coffee ice cream mix formula, 343 Cream, Coliform bacteria, 302 fresh, 61-62 Coliform count, 302, 329 frozen, 61-62 Colloids (hydrocolloids), 58-59, 80-84 plastic, 61-62 360 ICE CREAM Critical control point, 168 Definitions contd. "Crumbly" body defect, 310-311 sherbet, 17 Cryo-Zat process, 281 smoothie, 17, 266 Crystals, ice, 172, 298-299 sorbet, 17 Crystallization, of fat, 167 souffle, 17 Culture bacteria, count thereof, 302 spumoni, 16 Cups, 291-294 sugar free, 19 Curdy melt defect, 310-311 superpremium, 19 Current Good Manufacturing Practices variegated, 16 (CGMP),328 water ice, 17 Custard type ice cream, 86, 257-258 Defrosting methods, 218-219 Cylinder pressure (freezer), 188 Density of mixes, 46, 145 Descriptive analysis, 317-318 Daily value, 228 Descriptors of ice cream, 14-17 Dairy Field magazine, 4 Destabilization of the fat emulsion, DairyLo®, 114-115 38-44,178-180 Dairy Queen, 6 Detergent functions, Dashers, 171-173, 191-192 emulsifying, 330 Date pudding, 349 dispersing, 330 Date walnut ice cream, 351 dissolving, 330 Demulsification of fat, 178-180 peptizing, 331 Defects. See also individual defects, rinsing, 331 in ice cream, saponifying, 331 body, 310-312 sequestering, 331 color, 315 wetting, 331 flavor, 305-309 Detergents, melting quality, 316-317 acids, 332 package, 315-316 alkalis, 331 texture, 313-315 chelating agents, 331-332 Definitions, functions, 331-332 aufait, 16 phosphates, 331 bisque, 16 surfactants, 331 bulky flavored, 15 Dextrose (corn sugar), 61 cake roll, 16 Dextrose equivalents (DE), 61 confection, 16 Diafiltration, 352-353 fanciful name, 16 Digestibility of ice cream, 26 fancy molded, 16, 350-351 Diglycerides, 86 frappe, 17, 349 Dippin' Dots ice cream, 6 fruit, 16 Direct expansion refrigeration, 218 gelatin, 16 Disperse phase, 38-44 granite, 17 Dispersion of stabilizers, 153-155 lightllite, 15 Drawing temperature, 176 lowfat, 15 Dreyer's/Edy's Grand Ice cream Co., 5 mellorine, 16 Dry ice, shipping with, 251 mousse, 16 Dry milk, 65-66 neopolatin, 16 Dry ingredients, 152 nonfat/fat free, 15 Dry whey, 66-67 no sugar added, 19 Dryness of ice cream, 43, 180, 254 novelties, 17, 275-289 Du Nouy apparatus, 301 nut, 16 Dutch process cocao, 97-98 premium, 19 pudding, 16 Egg nog ice cream, 351 reduced fat, 15 Eggs, whole, 61 INDEX 361 Egg yolk solids, 34, 61, 86, 308 Fat free ice cream, 19, 353-355 Electron micrographs of internal structure, Fat globule, size distribution, 298, 300 cryoscanning method, 299 Fat replacers, 70-73, 114 of ice cream, 179, 182 carbohydrate-based, 71 transmission method, 299 cellulosic substances, 72 Emery Thompson freezer, 202 emulsifiers, 70 Emergency facility response plan, 245 gums, 72 Emulsifiers, 36, 56, 85-86, 167, 254 lipid-based, 71 mono/diglycerides, 86, 180 pectin-based, 72 glycerol esters, 86 protein-based, 71 polysorbate, 80, 86 Fatty Acids, 23-24 Emulsions, eicosapentaenoic, 63 destabilization of, 38--44, 178-180 docohexaenoic,
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