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Ice Cream and Frozen Desserts

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The Sensory Evaluation of Dairy Products

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Abstract

Ice cream is a frozen dessert made of a mixture of dairy products such as milk, cream, and nonfat milk, combined with sugars, flavoring, and inclusions, such as fruits and nuts. Functional ingredients, such as stabilizers and emulsifiers, are often included in the product to promote proper texture and enhance the eating experience. The quality of ice cream is by the quality of mix ingredients and inclusions; processing conditions; freezing; packaging; and handling and storage conditions. Sensory evaluation of ice cream and frozen desserts requires training and continuous practice with prepared samples before a person can develop the necessary skills, knowledge, and senses to judge ice cream. This chapter elaborates on sensory evaluation practices, expectations for quality, and explanations of common defects in ice cream.

Graphical Abstract

A photograph of a chicken.

Courtesy of Elizabeth C. Alvarez

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Notes

  1. 1.

    The following materials are directly from the previous edition (Bodyfelt et al., 1998) unless otherwise noted by the update reference.

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Acknowledgments

The author greatly acknowledges comments and contributions of the reviewers. Special thanks go to editors S. Clark, M. Drake, and K. Kaylegian for their valuable revisions and contributions. The author is most grateful for the materials from the previous edition by F.W. Bodyfelt, J. Tobias, and G.M. Trout (1988) and S. Clark, M. Costello, M.A. Drake, and F. Bodyfelt. Second Edition, 2009, is used in this chapter. The author also thanks his associate Brianda D. Gonzalez-Orozco for her help.

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  1. Department of Food Science and Technology, Wilbur A. Gould Food Industries Center, The Ohio State University, Columbus, OH, USA

    Valente B. Alvarez

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  1. Valente B. Alvarez
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Correspondence to Valente B. Alvarez .

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Editors and Affiliations

  1. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA

    Stephanie Clark

  2. Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA

    MaryAnne Drake

  3. Department of Food Science, Pennsylvania State University, University Park, PA, USA

    Kerry Kaylegian

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Alvarez, V.B. (2023). Ice Cream and Frozen Desserts. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_10

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