Abstract
The frozen dessert derived from formulating, selecting and combining ingredients, processing, freezing, packaging, hardening, and distributing operations must meet consumer expectations or there will be no return purchase. Therefore, producers of ice cream and suppliers of ingredients use and depend upon specific procedures for analysis and evaluation of finished products. This chapter describes the major chemical, physical microbiological and sensory characteristics of ice cream, and selected methods of analysis of them. The major source of detailed methods of microbiological and chemical analysis in the United States is Standard Methods for the Examination of Dairy Products (Marshall, 1993). The International Dairy Federation has published methods of analysis of milk and milk products (IDF Standards, various dates). The Codex Alimentarius Commission provides standards to be used in international trade of milk and milk products (see http://www.fao.org/waicent/faoinfo/economic/esn/codex/ default.htm). Sections include food hygiene, food labeling, and import and export inspection and certification systems.
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Marshall, R.T., Goff, H.D., Hartel, R.W. (2003). Analyzing Frozen Desserts. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0163-3_13
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DOI: https://doi.org/10.1007/978-1-4615-0163-3_13
Publisher Name: Springer, Boston, MA
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