Document YGXELxbm3v2bM7wy47q1rVXnk

460 CHAPTER 42 ** J. E. Criddle and A. F. Morgan: Effect of tocopherol feeding on the composition of turkey tissue* (Experimental Biology ana Medicine, October 1951, p. 41). * A. A. Klose, H. L. Hanson, and H. lineweaver: The freezing preservation of turkey meat steaks (Food Technology, February 1950, p. 71). * A. A. Klose, E- P. Mecchi, and H. L. Hanson: Use of anti oxidants in the frozen storage of turkeys {Food Technology, August 1952, p. 308). n A. A. Klose etal: Time-temperature toleranceof frozen foods. XIX. Ready-to-cook cut-up chicken (Food Technology, September 1959, p.477). ** A. A. Klose, A. A. Campbell, and H. L. Hanson: Stability of 1962 Guide And Data Book frozen ready-to-cook ducks and geese (Poultry Science. ber 1960, p. 1136). ^pusta- ' * H. L. Hanson, L. R. Fletcher, and H. Lineweaver: Timm, temperature tolerance of frozen foods. XVII. Frozen fried chirv (Food Technology, April 1959, p. 221). H. L. Hanson and L. R. Fletcher: Tune-temperature tok erance of frozen foods. XII. Turkey dinners And turkey ui. (Food Technology, January 1953, p. 40). a H. L. Hanson, A. Campbell, and H. Lineweaver: Preparation of stable frozen sauces and gravies (Food Technology, Octatw 1951, p. 432). E. Hoffert et si: Hie defrosting method and palat&btHtv *r poultry (Food Technology, September 1952, p. 337). CHAPTER 43 ICE CREAM Composition, Ice Cream, Mi)Jc fees or fee Milk, Soft Ice Milk or fee Creom, Composition of Sherbets, Composition of Ices, Frozen Sodcers, Making the Ice Cream Mix, Mixing and Pasteurizing, Homogenizing the Mix, Cooling and Holding Mix, Freezing procedure, Refrigerofton Requirements, Freezing fee Creom, Hardening Ice Cream. Frozen Suckers and Ice Cream Bars, / Refrigerating Equipment TO be advertised and sold as ice cream, the product from 6 to 22 percent, although the bulk of ice cream is made must meet the minimum standards set up as law in with fat content ranging from 10 to 12 percent. the various states. Other frozen desserts, or so-called ice Scrum solids content is the term universally used in the ice cream substitutes, must be advertised and sold under names cream industry to designate the non-fat solids from milk. The or brands which will not lead the purchaser to believe legal chief components of milk serum are lactose, the milk proteins tee cream is being offered for sale. Under existing laws, the fat casein, albumin and globulin) and milk salts (sodium, potas content of ice cream must be butterfat derived from milk, sium, calcium and magnesium as chlorides, citrates and phos and in some cases the minimum amounts of milk solids are phates). For the purpose of general calculations the following also specified. Frozen desserts using vegetable fat in place of average composition percentages for scrum solids are useful: butterfat, even though they meet all the requirements of fat lactose, 54.5; milk proteins, 36; milk salts, 9.5. and solida, cannot be sold as ice cream. In the following dis The serum solids in ice cream tend to produce a smoother cussion of composition, the treatment is intended to refer to texture, better body, and better melting characteristics. normal practices in the processing and distribution of ice Usually serum solids are relatively inexpensive as compared cream. with fat, and so the tendency is to use them liberally. The standards for ice cream of the various states are written total solids content commonly is kept slightly below 40 per chiefly in terms of fat content, with some states also specifying cent, and certainly should not exceed 42 percent. mnima. for either the total milk solids content or the milksolids-not-fat (serum-solids) content. The majority of states also control the amount of air in the product either by specify ing a minimum weight per gallon, or a minimum weight of food solids per gallon, or a minimum volume after the air has been removed on melting. The fat standards range from 8 to 14 percent for plain or vanilla ice cream. For ice cream flavored with the more bulky flavoring materials, such as fruits, nuts, and chocolate sirup, most states permit two percent less fat, to enable manufactur ers to use one stock mix in making the various flavored ice creams. Accordingly, the minimum fat standards for fruit, nut and chocolate ice cream range from 6 to 12 percent. The lower limit in the serum solids content, 6 to 7 percent, is found in a home made type of ice cream where the only dairy ingredients are milk and cream. Ice creams with an unusually high fat content will also be kept near this serum solids content in order that the total solids content may not be excessive. Most ice cream, however, is made with the addition of condensed or powdered milk or skim milk in such amounts as to bring the serum solids content within the range of IQ to 11.5 percent. The upper extreme of 12 to 14 percent serum solids can be used only where sandiness is avoided by a rapid turnover or other special means. The sugar content of ice cream is of special interest because of its effect on the freezing point of the mix and the hardening Ice Cream COMPOSITION behavior of the ice cream. The extreme range of sugar con tents encountered in ice cream is from 12 to 18 percent, with the range of 14 to 16 percent being most representative of iftfc fat or butterfat content determines the legal standards the industry. The chief sugar used is sucrose (cane or beet for ice cream. Where other ingredients such as eggs, nuts, sugar), either in granulated or liquid form. Many manufactur cocoa or chocolate contribute fat, such fat cannot be consid ers use dextrose and corn sirup solids to replace part of the ered as satisfying the legal minimum The discussion of fat sucrose. Some manufacturers prefer sucrose in liquid form, content is, therefore, solely in terms of milk fat or butterfat. or in a mixture with sirup, because of lower cost and easier The minimum butterfat content is set at 10 percent by handling in tank car lota. In 6ome instances 50 percent of the Federal standards which became effective July 1, 1961. sucrose content has been replaced by such other sweetening Nearly all of the state standards conform or are in the process agents. A more normal practice is to replace from one-fourth of legislative changes to make them conform to the Federal to one-third of the sucrose by dextrose or com sirup solid, or s*adard. It is common practice among manufacturers, bow- a combination of the two. The kind of sugar used, as well as ever, to make two or more grades of ice cream, one a com the amount, is of interest in connection with the freezing char petitive ice cream with a minimum legal fat content, and the acteristics of the product. . the others of higher quality, being richer in fat and lower in Practically all ice cream is made with the addition of a overrun. To a limited extent ice cream is made with a fat stabiliser to aid in maintaining a smooth texture, especially content considerably higher than even the highest state stand under the conditions that prevail in retail cabinets. The few ards by manufacturers who appeal to a special trade at pre- manufacturers who normally do not use stabilizers offset this prices. Such ice cream may be made with fat content of omission by a combination of factors such as a high fat and f 16 or 18 percent, and in rare instances as high as 22 percent, solids content, the use of superheated condensed milk to aid luus, if we include the extremes, the range in fat content is in smoothening the texture and imparting body, and a sales 461