Index

Adsorption, description of, 48 Anhydrous milkfat, 61, 63 Acceptable Quality Level (AQL), 303 Analyzing properties of frozen Acesulfame K, 79 chemical, 295-296 Acid flavor in , 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 , 106, 109 from sweet cream, 64 formula, 346 Butter oil, 61, 63 Chlorine, in sanitizing solutions, 338 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 , 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 , 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, 63 Energy value of frozen desserts, 20 omega-3,63 English plum pudding, 348 saturated, 62-63 English toffee, 344 unique content, 57 Enterobacteriaceae, 341 unsaturated, 62-63 Enterobacteria count, 302 Federal Standards, 13-15, 90, 228, 307 Enthalpy, 208, 216-217 Fermented products, 17 Environmental impact, 226 Fig-nut ice cream, 346 Environmental Protection Agency Filler, 232-239 (EPA),329 botton up type, 234 Enzymatic hydrolysis, 24-25 bulk ice cream, 234 Enzymes of milk, 60 cone or cup, 238, 292-293 Eskimo pie, 5 rotary, 237 Ether extraction for fat content, 295 parallel lanes, 238 European Union, standards of, 14 Filling from a batch freezer, 204-205 Evaluating frozen desserts for qualities, Fill weight, 341 319-320 Flavor, 37, 89-116 Evaporated milk, 61 categories, 17-19, 90 Evaporator systems, 218 cherry, 106, 109 Extruded ice cream novelties, 276-281 complex, 109-112 equipment, defects, 272-273 horizontal extruder, 279 dispenser, 259 vertical extruder, 280 raspberry, 106, 108 method, 276-281 peach, 106, 108-109 Extrusion at lower temperature, 190 strawberry, 102, 106-108 vanilla, 92-95 Fancy molded ice cream novelties, 16, volatile, 93 281-285, 350-351 Flavor defects, 305-309 Fat, acid (sour), 306 agglomerated, 299 cooked, 306 crystalline, 179 egg yolk, 308 emulsion, intensity too high, 308 destabilization of, 38-44, 178-180 lacks fine flavor, 308 dispersion, state of, 178--180, 298-299 lacks flavoring, 308 extraction thereof, 295, 299 lacks freshness, 308 globules, 162-163, 167 lipolyzed (rancid), 307 membrane, 38-42 old ingredient, 306 melting profiles, 70 oxidized, 306-307 milk,57-59 salty, 307 non-dairy, 69-70 unnatural, 308 vegetable, 69 whey, 307 362 ICE CREAM

Flavor for nonfat and lowfat ice creams, Formulas for frozen desserts contd. 114-115 sherbets, 270-271 Flavoring mixes, 114, 168 soft-serve, 254 Flavoring systems, 308-309 sorbet, 267, 349 Flavorings, souffle, 350 applied as a swirl, 260 spumoni, 351 artificial, 95 sugar-free, 353 natural, 92-95 Fortification, 230 synthetic, 91 Frappe, 17, 349 Flow diagram of, Freezers, 172, 186-205 ice cream processing, 3-A Sanitary Standards, 195-199 batch operation, 150 batch, 202-205 continuous process operations, 151 cleaning, 260-261 dry ingredient dispersion, 156 construction, 203 pasteurizer flow controlled by, date invented, 3 flow meter, 160 double-cylinder, 258-259 homogenizer, 165 filling containers from, 204-205 timing pump, 165 gravity-fed, 258 Flow diversion, 160 heat treatment type, 261-262 Flow meter, 151, 160, 184 operation, 203-204 Foam, 38-44, 155 pressure-fed, 258 Foamy melt, 316 sanitizing, 260-261 Food and Drug Administration (U. S.), single-cylinder, 257 115,329 soft-serv, 256-262 Food energy, 20-21 continuous, 187-202 Food solids in frozen desserts, 308 capacities, 187 Forming machine for bulk containers, 233 cleaning, 199 Formulas for frozen desserts. See also, operating them, 193-194 specific flavors, programmable, 188, 194-196 candy or confection, 344 sanitizing, 199 complex flavors, 110-112, 347-348 schematic drawing, 172, 189, 192 egg nog, 351 shut down of, 199 fancy molded ice cream, 350 Freezing point, fat free, 353-355 average ice cream mix, 49 frappe, 349 depression, 33, 49-50, 59, 353 frosted malted, 351 method of predicting, 139-142 frozen yogurt, 346-347 Freezing process, 171-205 fruit ice creams, 345-346, 350 changes that occur, 173-183 fudge bars, 286 extrusion, 190 granite, 350 refrigeration needed, 183-186 ices, 286 Freezing systems, lacto, 350 batch, light, 355 Carpigiani, 258 lowfat, 355 Emery Thompson, 202 low-lactose, 352-353 SaniServ, 257 mousse, 349 Taylor, 259, 262 nut ice creams, 347-348 continuous, , 349 Gram Equipment Company of plain ice cream, 343 America, 196-197 puddings, 348-349 Tetra Pak Hoyer, Inc., 197-198 punch, 349-350 WCB Ice Cream, 198 reduced-lactose, 352-353 programming elements, 195 rum-raisin, 351 French , 15 INDEX 363

Frequency distribution of weights, 239 Granite, 17, 350 Freons, 203, 210-211 Grape ice cream, 346 Frigoscandia Equipment, hardening Guar gum, 83-84 tunnel, 243 "Gummy" body defect, 311 Frosted malted, 351 Gums in ice cream, See individual gums Frozen, confections, 16, 101, 344 Haagen-Daz Company, 6 cream, 61-62 HACCP (Hazard Analysis Critical custard, 15, 257-258 Control Point), 328-329 pudding, 348 Halocarbons (HFCs), as refrigerants, 210 yogurt, 17, 346-347 Handbook 44 (for weights and Fructose, 76 measurements), 295 Fructooligosaccharidp (FOS), 115 Handbook 133 (for volume of novelties), Fruit, 101 109 297 amounts, 106, 110 Handling frozen desserts, 246-251 aseptically processed, 102-104 Hardening of frozen desserts, 240-245 candied, 107 changes during, 241-245 dried, 107 in cabinets, 242 flavors, 105 in cold cells, 242 fresh, 105 on contact plates, 244 frozen, 105 facilities for, 242 glaced, 107 in tunnels, 243-244 ice cream, 16, 345-346 on trays, 242-243 kettle-processed, 104 time of, 241-242 pack, 103, 105 Hardness, measurement of, 297 preparation, 106 Hazardous waste, 245 processed, 102-105 HAZWOPER regulation, 245 ripening, 102 Heat, salad, 350 absorbed, 184-185,213,256 sherbet, 17 as a sanitizer, 338 Fruit-to-sugar ratio, 347 latent, of fusion, 175, 184-185 Fudge bars, 285-286 latent, of vaporization, 207 13-D-galactosidase (lactase), 24-25 sensible, 184-185 specific, 185-186, 208 Gelatin, 83 transfer, 156 frozen dessert, 15, 256 values, 185 Ginger ice cream formula, 344 Heat treatment freezer, 261-262 Glass transition, 176 Hedonic evaluation, 318 Globalization of the ice cream industry, 7 High-temperature, short-time Globules of milk fat, 161-163, 178-180 pasteurization, Glucose, 61, 75-76 of frozen dessert mixes, 157-161 Glucose isomerase, 76 History of the ice cream industry, 2 Glycemic index, 77 Holding tube, 158-160 Goat milk ice cream, 13, 352 Homogenization, 161-167 Good Humor-Breyer's, 6 equipment, 162-166 Good Humor , 5 pressures, 166 Good Manufacturing Practices Homogenized mixes, 164 (GMP),328 Homogenizer valves, 163 Grade A Pasteurized Milk Ordinance Honey in ice cream, (PMO),338 mix formulas and preparation, 351-352 Gram Equipment Company of America, sweetness, 61 frozen dessert equipment, 279-280, Hutamaki forming machine, 333 283, 289, 292 Hydration of solid ingredients, 152-156 364 ICE CREAM

Hydrocolloids in frozen desserts, Ingredients of frozen desserts contd. 80-84, 167 sweeteners, 73-79 Hydrolyzed milk protein, 56 weight per gallon, 61 Hygienic standards, whey solids, 66-67 of construction, 339-340 Interfacial tension, 48 of personnel, 340 Internal structure of ice cream, 38-44, practices thereof, 339-340 173-183 Hypochlorites as sanitizers, 338 International Association of Food Industry Suppliers (IAFIS), 5, 285 Ice Cream, 15 International Commission on bulky flavored, 15 Microbiological Specifications for cakes, 289, 291 Foods (ICMSF), 304 clinics, 323-324 International Dairy Federation (IDF), complex flavors, 109-ll2 318, 334 federal standards, 13-15 International Dairy Foods Association, fruit flavored, 105, 345-346 285, 328, 347 improvers, 84-85, 90, 228, 255, 265, 307 International Ice Cream Association light type, 15, 19, 228 (IlCA), 2, 13, 235 lowfat type, 15, 19, ll4, 229 Inventory, nonfat type, 15, 19, ll4, 229 control, 247-248 pies, 289 minimal storage time, 251 reduced fat type, 15, 228 Iodophors as sanitizers, 338 sandwiches, 289 I-Scream bar, 5 structure, 174 Isomalt,78 Ice milk, 255 Italian ice, 17, 265 Ice crystals, 172, 250, 314 effect of milk fat on, 43-44 Japan, standards of identity, 14 formation of, 174-178 ,Johnson ice cream freezer, patent photomicrographs of, 310, 314 thereof,3 size distribution, 177, 240, 250, Juice bar, 267 298-299 Ices, 265-269 Kilocalories, 22 composition, 266-269 Kjeldahl test, for protein, 295-296 defects, 272-273 Klondike bar, 7, 244 freezing, 271-272 preparation, 269, 285 Labeling of frozen desserts, Ice structuring proteins, 85 ingredients, 231-232 IDF Standard 99C, 318 nutrition, 227-231 Image analysis, 298-299 Labels for nutrition facts, 227-231 Inclusions, llO Lactitol, 78 India, ice cream standards, 14 Lactase (I3-D-galactosidase), 24-25 Ingredient feeders, 199-202 Lacto, 17, 350 Ingredient labels, 231 Lactobacillus bulgaricus, 303, 346 Ingredients of frozen desserts, 55-86 Lactose, caseinates, 56 crystallization, 250-251, 313, 315 composition, 61 in dry whey, 66 densities, 61 in ice cream, 31-32, 296, 352-353 egg products, 34, 56, 61, 86, 308 in milk, 24-25, 59 emulsifiers, 36, 85-86, 167, 254 in nonfat dry milk, 66 milk and milk products, 55-68 low-lactose milk solids, 67-68, 352-353 mineral salts, 56, 68-69 malabsorption, 24-25 optional, 55 removal from milk or whey, 352-353 stabilizers, 34-36, 56, 80-84, 167, 254 sweetness, 31 INDEX 365

Laminar flow in pasteurizers, 161 Microbiological properties of frozen Latent heat, desserts, 301-303 of evaporation, (vaporization), 207, 222 Microcrystalline cellulose (MCC), 84 of fusion, 175, 223 Microparticulation, 71 Laxation, 24 Microprocessor, 152 Lecithin, 57, 86 Microscopic analysis of ice cream, Lemon ice cream formula, 346 298-299 Light (lite) ice cream, 15, 19, 228 Microscopic appearance of mix, 164 Light scattering for particle analysis, Migration of packaging materials, 226 180, 298 Milk composition, Lipids, structured, 71 enzymes, 60 Lipolyzed flavor, 307 fat, 57-59 Liquefying dry ingredients, 152-156 fatty acids, 57, 63-64 Liquid nitrogen as a refrigerant, 242 lactose, 57, 59 Listeria monocytogenes, 168, 301-302, minerals, 25-26, 57, 59-60, 68-69 327, 341 proteins, 29-31 Locust bean gum, 84 vitamins, 60 Lowfat ice cream, 15, 19, 114, 229, 355 Milkfat, Low-lactose ice cream, 352-353 content, 23-24, 27-28 crystallization, 167, 179 Magnetic flow meter, 160, 184 destabilization, 38-44, 178-180, Malted milk, formulas for, 255-256 299-300 Maltitol, a sugar alcohol, 78 fractions, 64 Maltodextrins, 71, 75 globules, 57, 161-164, 178-180, Mannitol, a sugar alcohol, 77 298-299 Maple ice cream formula, 343 sources, 60-64 Maple sugar, 76-77 Milkfat-sugar blends, 63 Maple walnut ice cream formula, 348 Milk shake mixes, 255 Maple pecan ice cream formula, 348 Milkstone, 330 Marshmallow ice cream formula, Minerals, 25-26, 59-60, 68-69 344 Mint chip ice cream formula, 344 Mass flow meter, 151, 188 Mixes, Mathematical calculations of mixes, acidity, 46-47 119-122 calculation, 122-138 McSundae,6 combining ingredients, 149-157 Mechanical refrigeration, 207-223 complex, 125-137 Mellorine, 13, 16 density, 46 Melt crystallization, 64 freezing point, 49 Meltdown, pasteurization, 156-161 apparatus for testing, 301 preparation, 149-157 curve, 301 processing, 149-168 rate thereof, 180, 300 properties, 48 Melting quality of ice cream, simple, 123-124 defects thereof, stability, 45-46 curdy, 316 viscosity, 47-48 does not melt, 316 Mixers, high shear, 152-155 flaky, 316 Molasses toffee ice cream foamy, 316 formula, 344 wheying off, 316 Molded frozen dessert products, 286 low viscosity, 316 Molding method, 281-285 Methylcellulose, 81 Monoglycerides, 86 Micelles, of casein, 58-59 Montreal Protocol, 210 Microbial gums, 84 Mousse, 16, 349 366 ICE CREAM

Multi-flavored frozen desserts, Nutrition Labeling and Education Act from Danisco, 111 (NLEA), 13, 227-230 from David Michael and Co., III Nuts for frozen desserts, from Fruitcrown Products Corp., III recommended amounts, 347-348 from Givaudon, 112 from Guernsey Bel, Inc., 111-112 Occupational Safety and Health from Pecan Deluxe Candy Co., 112 Administration (OSHA), 329 from Ramsey-Sias, Inc., 110-111 Off flavors in ice cream, 305-308 from Sensient Flavors, III Omega-3 fatty acids, 63 from Star Kay White, Inc., 112 Olestra, 71 from Virginia Dare, 112 Optional ingredients, 55 Orange ice cream formula, 346 National Bureau of Standards, 297 Orange-pineapple ice cream formula, 346 National Conference on Weights and Organic Foods Production Act (OFPA), 14 Measures, 235, 295 Oven method for total solids, 296 National Ice Cream Retailer's Overrun in frozen desserts, 143-145, Association (NICRA), 2 227-228, 296-297 National Sanitation Foundation calculation by volume, 143-144, 297 (NSF),261 calculation by weight, 144-145 Neopolitan, 16 control of, 236-240 Nestle USA, 6 of packaged product, 145-146, 297 Nesselrode pudding, 348 plant type, 143-144, 297 Nitrogen, liquid, 37 typical thereof, 2236 NDM (nonfat dry milk), 61 of sherbets, 265, 271 Nonfat milk, of soft-serve, 254-255 dry, 61, 65-66 and weight, 227-228 liquid, 61 Overwrap, 235 Nonfat ice cream, 15, 19, 114, Oxidized flavor, 306-307 229, 355 Nonfat milk solids (NMS), 28-32 Packages and packaging, 167-168, Non-nutritive sweeteners, 225-226 asulfame potassium, 230 appearance, 225 aspartame, 78, 230 bulk ice cream type, 233-234 saccharin, 78 defects of, 315 sucralose, 79 economy in operations, 236-239 Norse Dairy Systems cone and cup environmental impact, 226 filler, 293 for direct sale to consumers, 234-236 Novelties, 17, 275-289 forming machine for, 233 equipment, principles, and for mixes, 167-168 guidelines, 285 labeling, 227-232 extrusion processes, 276-281 "Life Cycle Analysis" of packaging molding processes, 281-285 systems, 226 rotary machine for, 283 migration of materials, 226 production systems, 276 operations, 232-233 straight-through machine for, 284 optimum lot size, 236 styles of, 282, 286 overwrap of, 235 Nucleation, 178 product code, 248 Nut, 16, 112-113 size shares, 235 allergies, 113, 231-232 target weight, 238-239, 341 ice cream formulas, 347-348 Technical Guide of the International Nutrients in ice cream, Dairy Federation (IDF), 225 average values per serving, 23 Palatability, 26 Nutrition Facts label, 23, 229, 231, 267 Paravine, 16 INDEX 367

Parfait, 349 Plant exudates as stabilizers, 80 Particle size, Plastic cream, 61-62 in milk, 58 Plum pudding, 348 in ice cream, 58 Polydextrose, as an ice cream bulking Pasteurization, 156-161 agent, 72, 78, 114 batch method, Polyols as sugar replacers in low-temperature, long -time ice cream, 77-78 (LTLT), 156-158 "Poly" types of emulsifiers, 86 continuous method, Polymers, high-temperature, short-time list of for packages, 226 (HTST), 157-161 Polyoxyethylene sorbitan monoleate, 86 higher-heat, shorter-time Polysaccharides, 31 (HHST), 157-158 Popsicle, 7 ultra high temperature Positive displacement pump, 160 (UHT), 157-158 Powder funnel, 152, 156 Pasteurized Milk Ordinance Pre-aerating device, 190-191 (grade A PMO), 157 Prebiotic, 115, 347 Peach ice cream, 106, 108-109 Premium ice cream, 19 formula, 346 Pressure-enthalpy diagram, 216 Peanut brittle ice cream formula, 344 Private label brand, 7 Peanut ice cream formula, 348 Probiotic, 115, 347 Pearson square method, Processing mixes, 149-168 for standardization of milk and ice flow chart, 150 cream, 121-122 Product code, 248 Pecan crunch ice cream formula, 348 Production statistics for frozen Pectins for stabilizing sherbets, 268 desserts, 7-9 Peppermint ice cream formula, 344 Programmable logic controller (PLC), 188 Personal hygiene, 34 Proof table, 124, 127, 131-132, Persimmon ice cream formula, 352 134-135, 137 Pest control, 328 Protective clothing and mask, 245 pH, 46 Protein, Phases of the physical state of frozen in ice creams, 22, 29-31, 295-296 desserts, in market ice cream of representative continuous phase, 39, 173-174 types, 23 disperse phase, 38-44 in milk, 59 Phosphates as ice cream solubilizers, Public Health Security and 68-69 Bioterrorism Act, Phosphorus of ice cream, 25-26 of 2002,329 Phospholipids, Puddings, in milk fat, 57 description of, 16 as stabilizers, 86 formulas for, Phosphoric acid, 338 date, 349 Physical properties of frozen desserts, English plum, 348 296-301 frozen, 348 Physical structure, 44-45 nesselrode, 348 of homogenized mixes, 164 plum, 348 of ice cream, 298-299 tutti-frutti, 348 Pies, ice cream, 284 Pumpkin ice cream formula, 352 Pineapple ice cream formula, 346, 348 Punch, formula for, 349 formula, 347 Plain ice cream formula, 343 Quality control, 251, 327 Plain mixes, formulas for calculating, Acceptable Quality Level (AQL), 303 119-146 attribute sampling, 303-304 368 ICE CREAM

Quaternary ammonium compounds, Salt, 79-80, ll3 as sanitizers, 338 Sampling for microbiological tests, 303-304 Rancid (lipolyzed) off flavor, 307 Sandiness defect in ice cream, Raspberry ice cream, and nonfat milk solids, 313 formula and procedure, 108, 346 Sandwiches, as ice cream novelties, 289 fruit amount and preparation for, 106 SaniServ, freezer supplier, 257 Recall, of product, 327-328 Sanitary environment, 339-340 Recommended Dietary Allowance Sanitary Standard, 3A, (RDA),228 for fillers, 234 Recrystallization, 241, 250 for freezers, 198 Reduced fat ice cream, 15, 228 for pasteurizers, 158, 161 Reference amounts of nutrients, 227 Sanitizers and sanitization, Refrigerants, controlling, 339 primary, 209-2ll, 213 of equipment, 337-339 ammonia, 178,209-210 hypochlorites, 338 freons, 178 iodophors, 338 secondary, quaternary ammonium compounds, 338 brine, 212-213 monitoring, 339 chilled water, 2ll of soft-serve freezers, 260-261 glycol, 213 sulfonic acid, 338 Refrigeration, 207-223 Sawvel, T. D., Company, amount needed, 183-186 bulk filler by, 234 brine method, 212-213 Score card, for ice cream quality, 321 calculating requirements for, 184-186 Scoring frozen desserts, coefficient of performance, 217, 222 guide, 322 compressors, 214-217, 219-220 methods, 319-323 condense~ 214-215, 220, 222 Scraper blades, 172, 175 defrosting, 218-219 Seaweed extract, 81-83 direct expansion, 212, 218 Seed gums as stabilizers, 83-84 evaporator, 222 Sensible heat, 184-185 flooded system, 218 Sensory evaluation of frozen desserts, high pressure side, 214 ADSA scoring method, 320-323 loads, calculation thereof, 217-218 clinics, 323-324 mechanical, principles of, 213-217 consumer panel, 318 operating precautions, 212-213, defects, 304-318 220--222 descriptive analysis, 317-318 receiver for refrigerant, 214 hedonic evaluation, 318 systems, 192-193,222 scoring, 322 terms used in, 222-223 suggested rules for, 323-324 ton of, 223 Sensory properties of frozen desserts, Regenerative pasteurization, 156 304, 341 Restandardizing mixes, 137-138 Serum point method, 126-137 Reynolds number, 161, 332 Serving size, 227 Rhubarb ice cream formula, 352 Shakes, mixes for, 255 Riboflavin in ice cream, 60 Sherbets, 265-273 Rotation of inventory, 341-342 base mixes, 270 Rum raisin ice cream formula, 351 characteristics, 266 composition, 17, 265-269 Saccharin, 78 defects, 272-273 Safety, 244-245, 285, 327-329 freezing, 271-272 Sales data, 90, 276 preparation, 269-271 Salmonella, 168, 301-302, 327, 341 description, 265 Salatrim, 71 formulas, 270-271 INDEX 369

Sherbets contd. Stabilizers contd. fruits, 266 for sherbets, 268 ingredients, 266 for , 254 overrun, 265, 271 functions of, 81-84 preparation, 269-270 gelatin, 83 production in the United States, 265 guar gum, 83-84 stabilizers, 268 locust (carob) bean gum, 81, 84 sweeteners, 267-268 microbial gums, 81, 84 Shipping with dry ice, 251 pectins, 81 Short course on ice cream, 4 plant exudates, 80 Shrinkage defect, 311-312 proteins, 80, 83 Silo tank, cleaning of, 335 seaweed extracts, 81-83 Simple mixes, calculation of, 123-124 seed gums, 81, 83-84 Simplesse®, 71, 114-115 solubilization, 152-155 Skim milk, 61 xanthan gum, 84 Skim milk solids (nonfat milk solids), Stainless steel, 332-333 28-32 Standardizing milk and cream, 120-122 Smoothie, 17, 266 algebraic mass balance, 120 Soda, ice cream, date introduced, 4 Pearson Square method, 121-122 Sodium, Standardizing mixes, 137-138 caseinate, 13, 56 Standards ofIdentity, 13-15, 90, 228, hypochlorite, as a sanitizer, 338 255, 265, 307 in frozen desserts, 60 Standard Methods for the Examination of Soft-serve frozen desserts, 16, 253-263 Dairy Products, 171, 304 composition, 253-256 Standard Plate Count (SPC), 302, 329 custard, 254 Starch hydrolysate, 75-76 formulas, 254 Statistical quality control, 236-239, 303 freezers for, 256-262 Stick items, 285 ice cream, 254 Stiffness of ice cream, 188, 254 mixes, 253-256 Storage/retrieval systems, 246-249 overrun, 254 Storage tank, 335 temperature, 254 Strawberry, yogurt, 259 ice cream, 102, 107-108 Software for mix calculations, 138 formula, 346 Software for HACCP programs, 328 fruit for, 102, 106 Solutions, true, 56-57 puree, 108 Sorbets, 17, 265-267, 349 solid pack, 108 Sorbitan esters, 86 Streptococcus thermophilus, 303, 346 Sorbitol, a sugar replacer, 77 Structure of ice cream, 38-44 Souffle, 17, 350 Sucralose, 79 Smoothie, 17, 266 Sucrose, 61, 73 Specials, formulas for, 351-352 equivalent sweetness, 33 Specific heat, 185-186, 208 freezing point of solutions, 141 Spices, 113 Sugar, 73 Spray device for cleaning, 334-335 alcohols, 77-78 Spumoni, 16, 291-292, 351 lactitol, 78 Stabilizers, 34-36, 56, 80-84, 167, 254 maltitol, 78 alginates, 81 mannitol, 77 blends, 152 sorbitol, 77 carboxymethylcellulose (CMC) xylitol, 78 (also cellulose gum), 81-82 brown. 76-77 carrageenans, 82-83 corn, 61 cellulose gel, (microcrystalline free, 19, 112 cellulose), 84 maple, 76-77 370 ICE CREAM

Sulfonic acid as a sanitizer, 338 Tests for contd. , 291-294 meltdown, rate of, 300 Superpremium ice cream, 19 microorganisms, 301-304 Surface tension, of mixes, 48, 301 overrun, 143-144, 296-297 Sweet potato ice cream, 351 protein, 23, 295-296 Sweet milk chocolate, 97 sensory properties, 304-318, 323-324 Sweetened condensed milk, 61 Standard Plate Count, 302, 329 Sweetener system, surface tension, of mixes, 301 lacking sweetness, 309 total solids, 296 too much sweetner, 309 turbidity, 299 syrup flavor, 309 viscosity, of mixes, 300-301 Sweeteners, 32-34, 56, 73-79 Tetra Pak Hoyer, Inc., corn, derivatives thereof, 75-76 filler for cups or cones, 238 defects of, 309 hardening tunnel, 243 fructose type, 76 Texture defects, 313-314 glucose, 76 buttery, 313 high intensity types, 78-79 coarse, 313 honey, 77 fluffy, 313 maltose, 75 sandy, 313 maple and brown sugars, 76-77 Thompson, Emery, batch freezer, 202 nonnutritive types, 78-79, 230 Timing pump, of pasteurizers, 160, 164 sucrose, crystalline and liquid, 73-74 Titratable acidity, 60, 265 sugar alcohols, 77-78 Toffee ice cream formula, 344 syrups, 76, 309 Tortini ice cream formula, 344 Sweetness relative to sucrose, 33 Total Quality Management (TQM), 328, Syrups, 74, 110, 309 342 Total milk solids (TMS), 13, 296 Target weight of packaged products, Total solids, 238-239 in ice cream, 36-37 Taylor, freezer manufacturer, 259, 262 oven test method, 296 TechWizard® software, 138 Tracing the product, 248 Temperature, True solution, components in, 56-57 monitor, 248-249 Tunnels, hardening, 242-244 of distribution, 249 Tutti-frutti pudding, 348 of drawing, 176, 259 offreezing, 187, 189, 198, 276-277 Ultrafiltration, 25, 66, 352-353 of hardening, 240 Unnatural flavor, 308 of pasteurization, 157 USDA (U. S. Department of Agriculture) of soft serve, 254-255 14 of storage, 251, 267 U. S. Department of Health and Human Tests for, Services (DHHS), 227 air bubbles, size of, 298-299 u. S. Food and Drug Administration calories, 296 (FDA), 13, 285 coliform count, 302 U. S. National Conference on Weights composition, 171 and Measures, 235 culture bacteria, 302-303 U. S. Occupational Safety and Health enterobacteria count, 302, 341 Administration (OSHA), 245 fat, 24, 295 u. S. Recommended Dietary Allowance fat destabilization, 180 (USRDA), 25, 228 fat globules, size of, 163, 180 hardness, 297 Vanilla, 92-95 ice crystals, size of, 298-299 aroma, 93 lactose, 296 artificial, 95 INDEX 371

Vanilla contd. Water contd. beans, varieties, 92-93 quality, 329 Bourbon, 92-93 percent frozen, 176 concentrated, 94 state of in frozen desserts, 174-178 extract, 93-94 Water ice, 17, 266 flavorings, 95 Watermelon ice cream formula, 352 flavor notes, 95 WCB Ice Cream, fold,94 frozen dessert equipment, 281 ice cream, 96 types of novelties, 282 Indonesian, 93 Weak body, 312 Mexican, 93 Weight of frozen desserts, 227-231 paste, 94 calculations, 227 powder, 94 containing inclusions/variegates, 110 Tahitian, 93 control thereof, 235, 341 Vanilla ice cream formula, 343 per unit volume, 227-228 Vanillin, 93-94, 114 per serving, 230-231 Variegate, 110 Wetting agents, 338 Variegated ice cream, 16 Whey, dry, 61 Vegetable fat frozen dessert, Whey flavor, 307 69-70 Whey products, 66-67 Viscosity, low lactose, 67 apparent, 47 whey protein concentrates (WPC), 67 of ice cream, 188, 194 whey protein isolates (WPI), 67 of mixes, 47-48, 161 Whey protein, 59 tests for, 300-301 Whipping rate, 48 Vitamins, 24, 26, 60, 230 Woodson, Inc., equipment supplier, 246-247 Walnut ice cream, formulas, 348 Xanthan gum, 84 Water, 37, 174-178 Xylitol for sugar-free frozen desserts, hardness, 78 permanent, 329 temporary, 329 Yogurt, frozen, 346-347 in ice cream, 37 culture bacteria of, 302-303, 346