Classification of the various frozen desserts considered to be related to ice cream has been done in many different ways. Early workers (Washburn, 1910; Mortensen, 1911; Frandsen and Markham, 1915) divided these products into two to ten groups, primarily depending on whether the product did or did not contain eggs; Mortensen considered commercial practices in suggesting the ten groups. Later the following classifications were used for the different groups of ice cream and frozen products: plain ice cream, nut ice cream, fruit ice cream, bisque ice cream, mousse, frozen custard, puddings, ice milk or milk ice, ices, and sherbets.
KeywordsMilk Solid Label Requirement Freeze Product Plain Vanilla Freeze Dessert
Unable to display preview. Download preview PDF.