Effect of storage temperatures on ice cream quality
Journal of Dairy Science
Ice cream quality is dependent on many factors including the storage temperature. Currently, the industry standard for ice cream storage is -28.9°C (-20°F). Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of four storage temperatures on storage quality of commercial vanilla flavored light (LT) ice cream and full fat (FF) ice cream. Storage temperatures used were -45.6°C (-50°F), -26.1°C (-15°F), and -23.3°C (-10°F) for the three treatments and -28.9°C (-20°F) as the control or industry standard. As expected, LT ice cream mix had a lower (P < 0.05) percentage of fat and total solids compared to the FF ice cream mix. Light ice cream mix was higher (P < 0.05) in protein, ash, and pH than FF ice cream mix. Titratable acidity percentage and freezing point for LT and FF ice creams were similar (P > 0.05).
Buyck, J. R. and Baer, R. J., "Effect of storage temperatures on ice cream quality" (2009). Dairy Science Publication Database. 931.
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