Advertisement

Ice Cream pp 149-169 | Cite as

Mix Processing

  • Robert T. Marshall
  • H. Douglas Goff
  • Richard W. Hartel

Abstract

In preceding chapters we have emphasized that mix composition, ingredient quality, and accurate calculations are each prerequisites for the manufacture of desirable ice cream. Once the compositional requirements related to quality and quantity are met, the mix is ready for processing.

Keywords

Homogenization Pressure Heating Section Ultra High Temperature Timing Pump Positive Displacement Pump 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 3-A Sanitary Standard No. 603-06. 1992. 3-A accepted practices for the sanitary construction, installation, testing and operation of high-temperature short-time and higher-heat shorter-time pasteurizer systems, revised. 3-A Sanitary Standards Committee, McLean, VA 22101-3850.Google Scholar
  2. Barfod, N. M., N. Krog, G. Larsen, and W. Buchheim. 1991. Effects of emulsifiers on protein-fat interaction in ice cream mix during aging. FeH-Wissenchaft-Technologie. 93:24–35.Google Scholar
  3. Denn, M. M. 1980. Process Fluid Mechanics. Prentice-Hall, Inc., Englewood Cliffs, NJ.Google Scholar
  4. Gelin, J. L., L. Payen, J.-L. Cowthadan, M. LeMeste, and D. Lorient. 1994. Structural changes in oil-in-water emulsions during manufacture of ice cream. Food Hydrocoll. 8:299–308.CrossRefGoogle Scholar
  5. Goff, H. D., and V. J. Davidson. 1992. Flow characteristics and holding time calculations of ice cream mixes in HTST holding tubes. J. Food Prot. 55:34–37.Google Scholar
  6. Koxholt, M. M. R., B. Eisenmann, and J. Hinrichs. 2001. Effect of the fat globule sizes on the meltdown of ice cream. J. Dairy Sci. 84:31–37.CrossRefGoogle Scholar
  7. Pandolf, W. D. 1982. Development of a new Gaulin Micro-gap homogenizing valve. J. Dairy Sci. 65:2035–2044.CrossRefGoogle Scholar
  8. Schmidt, K. A., and D. E. Smith. 1989. Effects of varying hom1ogenization pressure on the physical properties of vanilla ice cream. J. Dairy Sci. 72:378–384.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2003

Authors and Affiliations

  • Robert T. Marshall
    • 1
  • H. Douglas Goff
    • 2
  • Richard W. Hartel
    • 3
  1. 1.University of Missouri-ColumbiaColumbiaUSA
  2. 2.University of GuelphWellingtonCanada
  3. 3.University of WisconsinMadisonUSA

Personalised recommendations