Ice Cream And Frozen Milk Products

Ice cream defects arise due to issues in the selection of ingredients or improper processing methods. A bitter taste can result from excessive or low-quality flavoring agents. High flavors stem from poor-quality ingredients such as substandard dairy or flavoring products. An acidic defect is typically caused by sour dairy products, indicating spoilage. Unnatural flavors are linked to the use of synthetic or imitation flavoring substances. Identifying these causes helps in maintaining product quality and consumer satisfaction.

At temperatures between -18 to -29°C, ice cream can be stored for approximately 180 days. This prolonged shelf life is due to the low temperatures that inhibit microbial growth and enzymatic activity, maintaining the product’s quality and safety.

Homogenization at 2500 psi reduces the size of milk fat globules (A), improves emulsion stability (B), and ensures a smoother and creamier texture in ice cream (C). Additionally, it evenly disperses emulsifiers and stabilizers throughout the mix (D). This process is critical for achieving high-quality ice cream.