ANFS 181 Lecture Notes - Lecture 10: Frozen Yogurt, Frozen Dessert, Ice Cream

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS 181
• Professor: Melinda Shaw

Document Summary

Includes ice cream, lf ice cream, ice milk, frozen custard, frozen yogurt. Depends on content of fat, solids and sugar. Higher level of msnf to replace fat. Don"t have to worry about lactose crystallization because it"s not harder or stored. Typically lower overrun than hard ice cream 30-60% Draw temperature of 18-20 degrees f (batch frozen dress at 22-23 degrees) Stabilizers and emulsifiers optional in ice cream. Required in soft serve for viscosity and to enhance mouth feel. Ice stabilizers that gold body and texture. Must still have 1. 4% egg solids or 1. 2% with bulky flavors. Aka ice cream with a lot of stuff in it. Not considered ice cream in the us. But - must have 3. 25% fat and 8. 75% msnf (same as whole milk) Lower in fat and total solids but higher in sugar than ice cream to give scoopable texture. Needs a different batch freezer configuration for slower dasher speed.