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Ice Cream

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Advanced Dairy Chemistry—1 Proteins

Abstract

The term “ice cream” is used in the context of this chapter to represent a family of whipped dairy products that are manufactured by freezing and are consumed in the frozen state. These include: ice cream, which contains either dairy or non-dairy fats; premium, higher fat versions; “light”, lower fat versions, and ice milk; sherbet; frozen yogurt; and other related products. The structure of ice cream can be described as a complex colloid consisting of three discrete phases, fat globules (some partially coalesced) and their adsorbed interfacial material, air bubbles and their adsorbed interfacial material, and ice crystals, surrounded by a freeze-concentrated aqueous serum or matrix phase that contains the sugars, proteins, polysaccharides and salts (Goff, 1997a). Milk proteins are added as part of the milk solids- not-fat component; the protein content of a mix is usually about 4%. Proteins contribute three very important functional roles to the development of structure in ice cream: emulsification and resulting contribution to partial coalescence and fat structure formation; aeration and foam stability; and solution properties (Goff, 1997a: Walstra and Jonkman, 1998).

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  1. H. D. Goff
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  1. Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland

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Goff, H.D. (2003). Ice Cream. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry—1 Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-8602-3_30

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  • DOI: https://doi.org/10.1007/978-1-4419-8602-3_30

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