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Journal articles on the topic 'Ice cream'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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1

WILSON, I. G., J. C. N. HEANEY, and S. T. C. WEATHERUP. "The effect of ice-cream-scoop water on the hygiene of ice cream." Epidemiology and Infection 119, no. 1 (August 1997): 35–40. http://dx.doi.org/10.1017/s0950268897007668.

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A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n=91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 106 c.f.u. ml−1 was the modal value for scoop waters. Unopened ice creams generally had counts around 103–104 c.f.u. ml−1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained >100 c.f.u. ml−1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples.
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2

Muenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone, and Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream." Foods 11, no. 12 (June 14, 2022): 1745. http://dx.doi.org/10.3390/foods11121745.

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There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% w/v), using sucrose-sweetened ice cream as a control (14% w/v). Ice cream consumers (n = 92) rated their overall liking, attribute liking, and sweetness and bitterness intensities and described the aftertastes of each sample using check-all-that-apply. The liking scores of Reb D- and M-sweetened ice creams were significantly higher than those of Reb A-sweetened ice cream. Among the three glycosides, only Reb M showed a sweetness intensity comparable with that of sucrose. Consumers perceived the aftertastes of Reb D and M ice creams as being more sweet, pleasant, creamy, and milky, while Reb A was more artificial and chemical. Reb D and M ice creams were also plotted close to sucrose in the correspondence analysis graph, meaning that their aftertaste characteristics were similar to those of sucrose. The present study clearly highlights that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in food industry.
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3

Ismail, A. H., S. Wongsakul, Ismail-Fitry M.R., Rozzamri A., and M. Mat Yusoff. "Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers." Food Research 4, no. 6 (September 4, 2020): 2073–81. http://dx.doi.org/10.26656/fr.2017.4(6).229.

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Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formulate value-added ice creams supplemented with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory acceptance of these ice creams were determined in comparison with selected commercial ice cream samples (CM-ice creams). Ice cream with 0.1% RPOL and 0.4% guar gum resembled CM-ice creams in terms of viscosity (9.08±0.05 Pa.s.), hardness (3.59±3.12 kg), and amount of melted ice cream/30 min (62.00±2.83%). Meanwhile, ice cream with 0.1% RPOL and 0.4% xanthan gum was similar with CM-ice creams in their viscosity (9.19±0.04 Pa.s.) and hardness (0.60±0.25 kg), yet was relatively lower in the amount of melted ice cream/30 min (33.46±5.06%). All ice creams appeared red and yellow due to the presence of RPOL, and the colour intensity was enhanced with the presence of the stabilizers. The RPOL-based ice creams displayed lower score in sensory properties than those of CM-ice creams, thus highlighted the necessary attributes that need to be improved in future studies.
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4

Aboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (August 1, 2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.

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Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.
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5

Dervisoglu, M., and F. Yazici. "Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream." Food Science and Technology International 12, no. 2 (April 2006): 159–64. http://dx.doi.org/10.1177/1082013206064005.

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The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.
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6

Kokkinakis E, N., A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I, and N. Kokkinaki A. "Microbiological quality of ice cream after HACCP implementation: a factory case study." Czech Journal of Food Sciences 26, No. 5 (October 31, 2008): 383–91. http://dx.doi.org/10.17221/1126-cjfs.

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The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms – TC, aerobic plate counts – APC) in ice cream and the environment were reduced by 20–35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81.
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7

Finney, John. "Ice cream." Crystallography Reviews 21, no. 3 (April 9, 2015): 221–23. http://dx.doi.org/10.1080/0889311x.2015.1016927.

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8

Flack, Eric. "Ice cream." International Journal of Dairy Technology 42, no. 1 (August 9, 2007): 2–4. http://dx.doi.org/10.1111/j.1471-0307.1989.tb01697.x.

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9

Fox, P. F. "Ice cream." International Dairy Journal 7, no. 2-3 (February 1997): 199–200. http://dx.doi.org/10.1016/s0958-6946(97)83739-9.

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10

Sikdar, Dolanchapa, Rosalin Nath, Kakali Bandyopadhyay, and Ishon Mollick. "Fortifications in Ice-cream with Enhanced Functional Properties: A Review." International Journal for Modern Trends in Science and Technology 6, no. 5 (May 26, 2002): 131–38. http://dx.doi.org/10.46501/ijmtst060523.

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Enrichment of food by the addition of essential micro-nutrients like trace elements and vitamins to food is known as fortification. It can be carried out under initiatives such as Public Health Policy which aims in reducing the number of people with dietary deficiencies within a group of people or population. Ice-creams are well known dessert, and very much in demand among the children. So it is very important to keep its sensory factors in mind and make nutritive additions in it. To meet the demands of the consumers various natural ingredients are used to fortify ice-creams. Works have been done on combining ice-cream with biologically active molecules and produce functionally potential products. There are reports of making natural anti-oxidant ice-cream, experimenting it with cocoa powder, hazelnut, green-tea and ginger extract. Ice-cream fortification with fish-protein powder has turned to be effective in enhancing food value, but studies on its stability during storage and consumer acceptance are highly recommended. Researchers worked on incorporating dietary fibers in ice-cream like wheat, oats, bamboo, apple and orange. Its influence was checked on the basis of rheological, textural, sensory properties and probiotic culture survival of the ice-cream, to enhance the structural characteristics and cultural viability. Addition of Inulin in ice-creams as fat-replacers increased the viscosity and also made it resistant to melting. Hydrocolloids bind water and oil and adding them in ice-creams enhanced the micro-viscosity. Ice-creams were fortified with vitamins and minerals with successful attempts for example Vitamin D3, calcium and zinc fortifications. This study aims to review the various fortifications of ice-cream till date, using different nutritional components, hence fulfilling the nutritional needs of human-beings.
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11

Quinzio, Jeri. "Asparagus Ice Cream, Anyone?" Gastronomica 2, no. 2 (2002): 63–67. http://dx.doi.org/10.1525/gfc.2002.2.2.63.

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In the late 17th and early 18th century, long before refrigeration was available, Europeans were making ices and ice creams. Although they were often unsure about freezing techniques, they began experimenting with flavors immediately. Confectioners tried everything from breadcrumbs to grated cheese to candied orange flowers in these new frozen treats. They molded them into fanciful shapes and served them with style and flair. Once in a while, they stumbled -- putting foie gras or pured asparagus in ice cream, for example -- but most of their experiments were successful. They led the way to the wonderful range of flavors we enjoy today.
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12

Yang, Jia Xin, Qingqing Xu, and Yih Phing Khor. "Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream." International Food Research Journal 29, no. 6 (December 6, 2022): 1411–18. http://dx.doi.org/10.47836/ifrj.29.6.17.

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Ice cream products are sweet and rich in taste, which make them popular desserts among consumers. However, the high-fat and high-sugar contents in ice creams may result in multiple health conditions after prolonged consumption. Camellia oil-based diacylglycerol (CD) oil can reduce the body fat accumulation due to their different metabolic pathways from triacylglycerol (TAG) oil. It is believed that the long-term consumption of CD can improve human’s health by lowering the plasma TAG and blood sugar levels. Nevertheless, CD is unsuitable for direct application in ice cream products due to its low solid fat content (SFC). Therefore, in the present work, fractionation was attempted to increase the SFC of the CD. Subsequently, camellia oil, CD, and its solid fractions were characterised and further incorporated in ice cream formulations. It was found that fractionation significantly (p < 0.05) increased the SFC of the CD. The solid fractions of CD exhibited similar physicochemical properties with the oils/fats commonly used for ice cream production, namely palm olein and milk fat. At 0°C, the SFC of the CD solid fractions was 29.33%; whereas at 37°C, the SFC decreased rapidly, which enabled them to melt quickly in the mouth. At the same time, CD solid fractions were rich in β'-form crystals which contributed to the rich, delicate, and smooth texture for ice cream products. The ice cream formulated with CD solid fractions showed better overrun (48.24%) and hardness (594.18 g) as compared to the ice creams prepared with camellia oil (with the overrun and hardness of 41.27% and 524.36 g, respectively) and CD (with the overrun and hardness of 39.77% and 284.31 g, respectively). The substitution of TAG with CD solid fractions made the formulated ice cream product a healthier dessert, and at the same time provided similar organoleptic properties as conventional ice creams.
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13

Matabura, Victor Vicent. "Plant-Based Ice Cream: Processing, Composition and Meltdown Properties Analysis." Tanzania Journal of Science 49, no. 2 (June 30, 2023): 446–55. http://dx.doi.org/10.4314/tjs.v49i2.15.

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Plant-based foods have become a popular option for consumers due to their positive impacts on health and resulting changes in lifestyle. To preserve the quality of non-dairy ice cream during distribution and consumption, it is essential to understand its proximate composition and meltdown properties. In this study, cashews, coconut, and bananas were used as raw materials. Cashew milk and coconut cream were prepared separately and mixed at different ratios to make non-dairy ice cream. The proximate composition of the formulated ice cream was measured using the official standard methods. The meltdown properties, including drip-through (%), height (mm), and temperature (°C) were also assessed. The results indicated significant differences (p < 0.05) in the proximate components of the produced ice creams. An increase (p < 0.05) in protein, fibre, fat, and ash content was observed, as the amount of coconut cream increased, while the moisture content decreased, and the carbohydrate content remained unchanged. Furthermore, the meltdown properties of the ice cream changed significantly (p < 0.05) as the amount of coconut cream increased. The quantitative data on proximate composition and meltdown properties presented in this paper are valuable for maintaining ice cream quality and consumer convenience in the frozen food business. They also provide deeper insight into non-dairy desserts. Keywords: Plant-Based Food; Ice Cream; Proximate Composition; Meltdown Properties
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14

Nwaogazie, Faith O., Bolanle A. Akinwande, Oluwafemi A. Adebo, and Samson A. Oyeyinka. "Application of Annealed Bambara Starch as a Stabilizer in Ice Cream Production." Macromol 4, no. 3 (July 25, 2024): 533–43. http://dx.doi.org/10.3390/macromol4030031.

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This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60 °C), was incorporated into ice cream formulations and compared with ice cream stabilized using xanthan gum and guar gum. The ice creams exhibited variations in percentage overrun (77.03–124.61%), foam stability (90.88–96.61%), viscosity (24.87–33.26%), and melting resistance. Conventionally stabilized ice cream outperformed in overrun, foam stability, viscosity, and melting rate properties. Descriptive sensory tests showed high intensity scores for color, aroma, taste, mouthfeel, and body attributes across all samples, with no weak intensity scores. Considering the performance of conventionally stabilized ice cream, those stabilized with Bambara starch annealed at 45 and 50 °C were recommended as potential alternatives, highlighting the potential of annealed Bambara starch as a cost-effective and locally sourced stabilizer for ice cream. Further studies should investigate the impact of annealing at different temperatures on the structural changes of Bambara starch to gain more insights into its effects on ice cream structure, facilitating its use in other food systems.
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15

Diniz, Luan Gabriel Techi, Eliane Pompeu de Jesus, Cátia Tavares dos Passos Francisco, Luciano Tormen, and Larissa Canhadas Bertan. "Mixed water-soluble nut-based plant extracts to produce vegan ice creams." Research, Society and Development 11, no. 7 (May 28, 2022): e39011729892. http://dx.doi.org/10.33448/rsd-v11i7.29892.

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The demand for plant-based foods to meet the vegan public and/or individuals allergic to milk protein has increased, leading to the development of new products for this market. This work aimed to use mixed plant extracts to produce peanut-flavored and cocoa-flavored vegan ice creams. A mixed water-soluble plant extract (EHMBC) was prepared using water-soluble plant extracts of baru nuts (EHCB) and cashew nuts (EHCC) at a 60:40 v/v ratio. Then, the mixed extract was used to produce (i) cocoa-flavored and (ii) peanut-flavored vegan ice cream formulations. The peanut-flavored ice cream showed higher lipids (16.16%) and proteins (9.85%) levels, and lower moisture (54.24%) and carbohydrates (18.28%) levels when compared to the cocoa-flavored ice cream. No significant difference (p>0.05) was observed for the parameter ash between the ice creams. After 90 minutes of melting, the cocoa-flavored ice cream exhibited a higher melting rate and overrun when compared to the peanut-flavored ice cream, with values of 90.90 and 21.97 %, and 56.82 and 18.62%, respectively. The peanut-flavored ice cream was characterized for the fatty acid profile, and 9 different types were identified, with a greater proportion for the oleic acid. Therefore, the use of plant extracts in the manufacture of vegan products may be an effective approach, but further studies are required to evaluate the consumers’ acceptance of the product.
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16

Millichap, J. Gordon. "Ice Cream Headache." Pediatric Neurology Briefs 6, no. 4 (April 1, 1992): 29. http://dx.doi.org/10.15844/pedneurbriefs-6-4-6.

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17

Maguire, Denise. "Ice Cream, Anyone?" Neonatal Network 20, no. 5 (August 2001): 57–58. http://dx.doi.org/10.1891/0730-0832.20.5.57.

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THE REGARD AN ORGANIZATION holds toward its staff nurses is reflected in its organizational chart. In most hospitals, each service holds an equal position on the chart somewhere under the president. In turn, each of these services has its own chart, which, in part, illustrates the chain of command. The organizational chart often identifies lines of promotion and indicates how positions report directly and indirectly to others. A typical organizational chart in nursing has the chief of the department (vice president) at the top and directors underneath, followed by managers (Figure 1). The managers may have one or more departments listed under them, depicting the position of staff nurses in the organization.
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18

HAMILTON, MARION P. "Ice cream manufacture." International Journal of Dairy Technology 43, no. 1 (February 1990): 17–20. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02758.x.

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19

Wilbey, R. Andrew. "Ice Cream II." International Journal of Dairy Technology 58, no. 4 (November 2005): 239. http://dx.doi.org/10.1111/j.1471-0307.2005.00185.x.

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20

Sleigh, J. W., and M. Harries. "Ice cream headache." BMJ 315, no. 7108 (September 6, 1997): 609. http://dx.doi.org/10.1136/bmj.315.7108.609a.

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21

Hulihan, J. "Ice cream headache." BMJ 314, no. 7091 (May 10, 1997): 1364. http://dx.doi.org/10.1136/bmj.314.7091.1364.

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22

Cohen, Seth, and Urmimala Sarkar. "Ice Cream Rounds." Academic Medicine 88, no. 1 (January 2013): 66. http://dx.doi.org/10.1097/acm.0b013e3182768a42.

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23

Vega, Cesar. "Healthier Ice Cream?" Scientific American 308, no. 1 (December 18, 2012): 21. http://dx.doi.org/10.1038/scientificamerican0113-21b.

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24

Joseph, E., and E. Houghton. "Tofu Ice Cream." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (September 2014): A49. http://dx.doi.org/10.1016/j.jand.2014.06.152.

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25

Wansink, Brian, Koert van Ittersum, and James E. Painter. "Ice Cream Illusions." American Journal of Preventive Medicine 31, no. 3 (September 2006): 240–43. http://dx.doi.org/10.1016/j.amepre.2006.04.003.

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26

Ota, Mitsuhito, Hiroyuki Kawasaki, and Masashi Horimoto. "Ice Cream Urticaria." American Journal of Medicine 123, no. 12 (December 2010): e1-e2. http://dx.doi.org/10.1016/j.amjmed.2010.04.034.

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27

Smith, Earl. "Understanding Ice Cream." After Dinner Conversation 4, no. 3 (2023): 28–43. http://dx.doi.org/10.5840/adc20234324.

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What is the root cause of political polarization? In this philosophical short story, Professor Gault is having a rough day. His graduate-level class on the growing polarization in politics is just as heated and polarized as the subject they're discussing. He thinks his students are the bugs trapped in the web of rhetoric, instead of being the spider. In a daze after class, a strange woman strikes up a conversation with him and presents an alternate theory. Perhaps, she argues, the underlying foundation of our time is narcissism. Maybe politics is just fertile ground for those who want to feel like gods in a fantasy world of their own creation, where only they can fight the eternal battle of good versus evil. Perhaps polarization isn't genuine, but merely the result of narcissists attempting to wage epic battles to avoid realizing that, outside of the world they've imagined, they don't really matter.
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28

Dubey, U. K., and C. H. White. "Ice Cream Shrinkage: A Problem for the Ice Cream Industry." Journal of Dairy Science 80, no. 12 (December 1997): 3439–44. http://dx.doi.org/10.3168/jds.s0022-0302(97)76320-3.

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29

Rodrigues, Ellen Francine, Luana Paula Vendruscolo, Kimberly Bonfante, Christian Oliveira Reinehr, Eliane Colla, and Luciane Maria Colla. "Phycocyanin as substitute for texture ingredients in ice creams." British Food Journal 122, no. 2 (December 6, 2019): 693–707. http://dx.doi.org/10.1108/bfj-07-2019-0553.

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Purpose The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP. Findings The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers. Originality/value The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.
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30

Conficoni, D., L. Alberghini, E. Bissacco, M. Ferioli, and V. Giaccone. "Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream." Journal of Food Protection 80, no. 3 (February 16, 2017): 443–46. http://dx.doi.org/10.4315/0362-028x.jfp-16-291.

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ABSTRACT Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling was performed between October 2010 and February 2011 in the northeast of Italy. A total of 100 samples were randomly collected from different sources: 50 industrial samples produced by 19 different brands were collected in coffee bars and supermarkets; 50 artisanal ice cream samples were gathered at nine different artisanal ice cream shops. Ten wooden sticks of industrial ice cream were analyzed in parallel to the ice cream. All samples were negative for arsenic and mercury. None of the artisanal ice cream samples were positive for lead and tin; 18% of the industrial ice cream samples were positive. All positive lead samples were higher than the legal limit stated for milk (0.02 mg/kg). All industrial ice cream samples were negative for cadmium, but cadmium was present in 10% of the artisanal ice cream samples. Chromium was found in 26% of the artisanal and in 58% of the industrial ice cream samples. The heavy metals found in the wooden sticks were different from the corresponding ice cream, pointing out the lack of cross-contamination between the products. Considering the results and the amount of ice cream consumed during the year, contamination through ice cream is a low risk for the Italian population, even though there is need for further analysis.
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31

Atallah, Atallah A., Osama M. Morsy, Wael Abbas, and El-Sayed G. Khater. "Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk." Foods 11, no. 3 (February 8, 2022): 490. http://dx.doi.org/10.3390/foods11030490.

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Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all treatments of ice cream were significantly recorded (p < 0.05). The highest sucrose and fat levels were detected in the SC1 treatment compared with the other treatments (p < 0.05). The lowest fat and sugar amounts were observed in the SC2, SC3, and SC4 treatments (p < 0.05). The highest viscosity, overrun, and hardness values (p < 0.05) were detected in the control ice cream. Total aerobic mesophilic bacterial counts were not significantly recorded between different ice cream treatments (p < 0.05). The sensory scores were not significantly affected by sweeteners and bulk agents in the different treatments. The highest calorific value was calculated in the SC1 samples (p < 0.05). On the other hand, the lowest calorific value was calculated in SC2, followed by the SC3 and SC4 treatments. In scanning electron microscopy (SEM), the gel exhibited a homogeneous structure with a fine network within the SC2, SC3, and SC4 treatments, as it contained a cohesive structure with small-sized pores.
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Choo, S. Y., S. K. Leong, and F. S. Henna Lu. "Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil." Food Science and Technology International 16, no. 6 (November 11, 2010): 531–41. http://dx.doi.org/10.1177/1082013210367546.

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The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.
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Bolliger, S., H. Wildmoser, H. D. Goff, and B. W. Tharp. "Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream." International Dairy Journal 10, no. 11 (January 2000): 791–97. http://dx.doi.org/10.1016/s0958-6946(00)00108-4.

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Lučan Čolić, Mirela, Martina Antunović, Marko Jukić, Ivana Popović, and Jasmina Lukinac. "Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream." Applied Sciences 13, no. 21 (October 28, 2023): 11802. http://dx.doi.org/10.3390/app132111802.

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This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes intensity by a just-about-right (JAR) scale, and attribute characterisation through a CATA test. They were also asked about their purchase and consumption intention of prepared ice cream samples. The addition of turmeric powder significantly (p < 0.05) affected the sensory properties of the ice cream, whereas no correlation was found between the addition of black pepper and consumers’ ratings of the evaluated samples. According to the results, besides the control sample, the ice cream with 0.5% of turmeric powder and 0.02% black pepper (T0p) had the most desired attributes and the highest score for overall liking (6.94). In conclusion, these valuable spices could be used in the production of ice cream with potential functional properties.
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Sezer, Elif, Ahmet Ayar, and Suzan Öztürk Yılmaz. "Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production." Fermentation 9, no. 1 (December 21, 2022): 3. http://dx.doi.org/10.3390/fermentation9010003.

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This study investigated whether the use of fermented milk with added dietary fibre in ice cream production positively affected quality characteristics, especially viability, during a shelf life of 90 days at −25 °C. For this purpose, fermented milk was prepared with cultures (yoghurt and Lacticaseibacillus rhamnosus) and dietary fibre (wheat fibre and inulin). In addition to the viable cell count, some related quality characteristics, such as the sensory, physical, chemical, and thermal properties, and energy content were also examined. Streptococcus salivarius subsp. thermophilus in all yoghurt ice creams and L. rhamnosus in ice cream with wheat fibre had the highest viability for 90 days, up to 95.95%. The best scores regarding “general acceptability” belonged to the ice cream with L. rhamnosus and inulin, with a score of 7.81 out of 9. The dietary fibre decreased overrun from around 23% to 14–18%, which was positive for the viability of the cultures. The cultures and dietary fibre decreased the melting temperature down to −1.15 °C. The caloric value of the ice creams (166–168 kcal/100 g) was lower than that of standard ice cream. Probiotic ice cream production with dietary fibre and a single L. rhamnosus culture may be preferred in terms of sensory properties, cell viability, and economic aspects.
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Bilyk, O. Ya, N. B. Slyvka, V. O. Nagovska, and O. R. Mykhaylytska. "Development of ice cream recipe with dates processing products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (April 9, 2021): 51–56. http://dx.doi.org/10.32718/nvlvet-f9509.

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The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream, which does not contain synthetic dyes and flavors and is lower in sucrose. The article substantiates the use of dates processing products in ice cream technology. The aim of the work was to develop ice cream technology with partial and complete replacement of sucrose with date paste and date syrup. The research was conducted at the Department of Milk and Dairy Products Technology at Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The raw materials used for research met the requirements of current regulations in terms of quality and safety. Date paste was made independently, hazelnut oil was added to it. Organic date syrup was used under the trademark Bio Planet. Four ice cream recipes were developed and technological operations of ice cream production with dates processed products were worked out. Denise 855 was used as a stabilizer and emulsifier in the ice cream recipe, which gives an unsurpassed creamy taste and homogeneous structure and provides the initial air distribution and stable whipping. In the study of organoleptic characteristics of ice cream, it was found that all samples had a similar sense of aroma and taste – with the taste of dates. The addition of date syrup improved the taste of ice cream. Taste indices increased significantly with increasing concentration of date syrup. Complete replacement of granulated sugar with date syrup significantly lowered the pH and increased acidity. In addition, the replacement of sucrose with date processed products has been shown to increase the viscosity of ice cream. The lowest viscosity value was observed in the control sample, while the highest viscosity value was obtained when the sugar was completely replaced with date syrup.
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Творогова, А. А., И. А. Гурский, Н. В. Казакова, and И. А. Королев. "Study on technological functionality of citrus fibers in production of the Creamy and the High Fatty ice cream." Food processing industry, no. 8 (August 2, 2023): 6–9. http://dx.doi.org/10.52653/ppi.2023.8.8.001.

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Мороженое сливочное и пломбир является наиболее производимым. Традиционно для стабилизации структуры мороженого используют комплексы стабилизаторов-эмульгаторов, содержащие 4–6 пищевых добавок. Что ограничивает потребление этих разновидностей у определенной категории людей. Целью исследований являлось установление возможности применения цитрусовых волокон и их композиции с гуаровой камедью взамен эффективных стабилизаторов-эмульгаторов в производстве мороженого с ограниченным содержанием пищевых добавок. В качестве объектов исследования были использованы образцы мороженого сливочного и пломбира с массовыми долями жира соответственно 8 и 12 %. Использованы методы реологические – для оценки вязкости смеси и текстуры мороженого, микроструктурные – для оценки дисперсности кристаллов льда и пузырьков воздуха и термостатические – для оценки термоустойчивости. Установлено, что при использовании цитрусовых волокон в качестве моностабилизаторов в мороженом пломбир динамическая вязкость смеси достигала значений 200 мПа∙с, что в 2 раза ниже, чем при использовании комплексных стабилизаторов-эмульгаторов. При совместном использовании с цитрусовыми волокнами гуаровой камеди показатели вязкости достигали значений 57 мПа∙с в смеси для сливочного мороженого и 513 мПа∙с в смеси для пломбира. При замене комплексной стабилизационной системы на волокна или их композицию с гуаровой камедью взбитость значительно снижалась. Взбитость в этих образцах не превышала 42 %. Выявлено положительное влияние пищевых волокон на термоустойчивость мороженого. Во всех образцах мороженого была обнаружена высокодисперсная кристаллическая структура льда. Средний их размер не превышал значения 40 мкм. На воздушную фазу цитрусовые волокна наибольшее влияние оказали в сливочном мороженом. Средний размер пузырьков воздуха был больше на 16 %, чем в образцах с эффективным комплексом стабилизаторов-эмульгаторов. При исследовании показателей текстуры установлено, что на показатели твердость, адгезионная сила и липкость в большей степени влияет взбитость мороженого, чем разновидность стабилизатора. Полученные результаты исследований свидетельствуют о технологической возможности использования цитрусовых волокон в качестве стабилизатора совместно с гуаровой камедью в производстве мороженого сливочного и пломбира. Однако необходимы дальнейшие исследования структурных элементов в процессе хранения. Научный и практический интерес представляют исследования по оценке влияния пищевых волокон на показатели качества мороженого в присутствии эффективного стабилизатора-эмульгатора. Creamy ice cream and ice cream are the most produced. Traditionally, stabilizer-emulsifier complexes containing 4–6 food additives are used to stabilize the structure of ice cream. What limits the consumption of these varieties in a certain category of people. The aim of the research was to establish the possibility of using citrus fibers and their composition with guar gum instead of effective stabilizers-emulsifiers in the production of ice cream with a limited content of food additives. The samples of creamy ice cream and ice cream with fat mass fractions of 8 and 12 %, respectively, were used as objects of study. Rheological methods were used – to assess the viscosity of the mixture and the texture of ice cream, microstructural – to assess the dispersion of ice crystals and air bubbles, and thermostatic – to assess thermal stability. It was found that when using citrus fibers as monostabilizers in ice cream ice cream, the dynamic viscosity of the mixture reached 200 mPa s, which is 2 times lower than when using complex emulsifier stabilizers. When used together with citrus fibers of guar gum, the viscosity indicators reached values of 57 mPa s in a mixture for creamy ice cream and 513 mPa s in a mixture for ice cream. When replacing the complex stabilization system with fibers or their composition with guar gum, overrun was significantly reduced. Overrun in these samples did not exceed 42 %. A positive effect of dietary fiber on the thermal stability of ice cream was revealed. In all samples of ice cream, a highly dispersed crystalline structure of ice was found. Their average size did not exceed 40 µm. The air phase was most affected by citrus fibers in cream ice cream. The average size of air bubbles was 16 % larger than in samples with an effective complex of stabilizers-emulsifiers. In the study of texture indicators, it was found that the indicators of hardness, adhesive force and stickiness are more affected by the overrun of ice cream than the type of stabilizer. The obtained research results indicate the technological possibility of using citrus fibers as a stabilizer together with guar gum in the production of cream ice cream and ice cream. However, further studies of structural elements during storage are needed. Of scientific and practical interest are studies to assess the effect of dietary fiber on ice cream quality indicators in the presence of an effective stabilizer-emulsifier.
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Sulejmani, Erhan, and Mersel Demiri. "The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage." Mljekarstvo 70, no. 2 (March 25, 2020): 120–30. http://dx.doi.org/10.15567/mljekarstvo.2020.0206.

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Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.
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Favaro-Trindade, C. S., J. C. de Carvalho Balieiro, P. Felix Dias, F. Amaral Sanino, and C. Boschini. "Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams." Food Science and Technology International 13, no. 4 (August 2007): 285–91. http://dx.doi.org/10.1177/1082013207082387.

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Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in ice cream samples. The mixes were frozen and stored for 105 days at -18°C. The melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, they were still higher than 10 6 cfu/g after 105 days, even in products with a pH of 4.5. A pH 4.5, 5% cream and L. acidophilus LAC 4 ice cream received significantly higher sensory scores when compared with pH 5, 10% cream and L. acidophilus 74-2 ice cream. The fermented yellow mombin ice cream was a suitable food for the delivery of L. acidophilus strains, with excellent viability and acceptable sensory characteristics.
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DEAN, J. P., and E. A. ZOTTOLA. "Use of Nisin in Ice Cream and Effect on the Survival of Listeria monocytogenes†." Journal of Food Protection 59, no. 5 (May 1, 1996): 476–80. http://dx.doi.org/10.4315/0362-028x-59.5.476.

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The survival characteristics of Listeria monocytogenes V7 were investigated in a full fat (10% fat) and reduced fat (3%) ice cream. The effect of nisin on the survival of Listeria monocytogenes in the ice creams was also evaluated. Ice cream mixes varying in composition were manufactured and inoculated with L. monocytogenes, passed through a “soft serve” freezer and then frozen at −18°C for up to 3 months. Samples were removed from storage throughout the three months, thawed, and then plated on Listeria-selective agar. In the samples that did not contain nisin, no reduction in the cell population was observed throughout manufacture and frozen storage. When nisin was present in the ice cream, a significant reduction in the cell population (P &lt; .05) was observed. At the end of 3 months of frozen storage, no Listeria cells were detected in the 3% fat ice cream containing nisin. The effect of nisin on Listeria cells was decreased somewhat in the higher fat ice cream but this decrease was not significant over the 3 month storage. The stability of nisin in the ice cream remained constant throughout storage at −18°C.
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Paucar-Carrión, Cristina, Marcela Espinoza-Monje, Cristian Gutiérrez-Zamorano, Kimberly Sánchez-Alonzo, Romina I. Carvajal, Cristian Rogel-Castillo, Katia Sáez-Carrillo, and Apolinaria García-Cancino. "Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases." Foods 11, no. 3 (January 25, 2022): 333. http://dx.doi.org/10.3390/foods11030333.

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Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at −18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-β1) cytokine production by human gastric adenocarcinoma (AGS) cells, and its viability was measured using the microdrop technique. Assays were performed in triplicate. The L. fermentum UCO-979C strain maintained strong anti-H. pylori activity in dairy-based ice creams and mild activity in fruit-based ice cream. The production of pro-inflammatory cytokine TGF-β1 on AGS cells was higher in the probiotic recovered from Greek yogurt ice cream, maintaining a viability exceeding 107 colony-forming units/mL. The addition of the probiotic to ice creams did not significantly influence the physicochemical properties of the product. These data show the great potential of the L. fermentum UCO-979C strain in producing probiotic dairy-based and fruit-based ice creams.
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Buniowska-Olejnik, Magdalena, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, and Anna Kamińska-Dwórznicka. "Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators." Molecules 28, no. 7 (March 24, 2023): 2924. http://dx.doi.org/10.3390/molecules28072924.

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The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).
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Chamchan, Rungrat, Pornrat Sinchaipanit, Sasapin Disnil, Sitima Jittinandana, Anadi Nitithamyong, and Nattira On-nom. "Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract." British Food Journal 119, no. 10 (October 2, 2017): 2172–82. http://dx.doi.org/10.1108/bfj-10-2016-0502.

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Purpose Ice cream is one of the popular sweet throughout the world. However, it contains high fat and sugar but lacks natural antioxidants. Several herbs in Thailand which are traditionally used as food ingredients show high antioxidant properties such as ginger and lemongrass. Therefore, the purpose of this paper is to develop reduced sugar herbal ice cream using lemongrass and ginger extract. Design/methodology/approach Two ice cream formulas were prepared by using the lemongrass or ginger extract at the levels of 10, 15 and 20 percent (w/w), respectively. Moreover, xylitol was added as a substituted sugar at 80, 90 and 100 percent (w/w). Sensory evaluation was conducted by nine-point hedonic scale. Moreover, the physical, chemical and microbiological properties of the final ice cream product were determined by comparing with the control formula. Findings Based on the sensory evaluation, the two herbal ice cream formulas (15 percent lemongrass or ginger extract) with 90 percent xylitol replacement have the highest overall acceptability score of 7.28 and 7.44 (like moderately), respectively. The viscosity, overrun value and hardness of the reduced sugar herbal ice cream were not significantly different as compared to control formula (p=0.05). The chemical composition analysis showed that the total sugar of the product decreased by 65 percent. Moreover, antioxidant activities of herbal ice creams were higher than the control formula. The number of total bacteria of reduced sugar herbal ice cream was less than 10 CFU/mL. Originality/value The reduced sugar consumption is useful for lowering the risk of non-communicable diseases (NCDs), especially diabetes mellitus. This paper presented the reduced sugar herbal ice cream formulas with high antioxidant activity. Therefore, these data could be the prototype in order to develop herbal and healthy ice cream product.
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Bolliger, S., H. D. Goff, and B. W. Tharp. "Correlation between colloidal properties of ice cream mix and ice cream." International Dairy Journal 10, no. 4 (January 2000): 303–9. http://dx.doi.org/10.1016/s0958-6946(00)00044-3.

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Guenard, Rebecca. "Taking the cream out of ice cream." INFORM International News on Fats, Oils, and Related Materials 30, no. 8 (September 1, 2019): 6–10. http://dx.doi.org/10.21748/inform.09.2019.06.

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Shakeel-Ur-Rehman, Kunjbihari G. Upadhyay, and Ajit J. Pandya. "Evaluation of khoa as a milk solids source in ice cream." Journal of Dairy Research 61, no. 1 (February 1994): 143–49. http://dx.doi.org/10.1017/s0022029900028132.

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SummaryThe performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compared with control, but no differences were found in subjective assessments. We conclude that khoa can be used successfully as a milk solids source for ice cream without any serious adverse effects on quality, the only problem being the dull colour.
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Makki, M. M. M., M. A. Mohd Basri, A. S. Baharuddin, M. A. P. Mohammed, Y. A. Yusof, M. Wakisaka, and N. A. A. Rahman. "Development of a direct observation method and the influence of formulation parameter on frozen ice cream microstructure." Food Research 7, no. 2 (April 7, 2023): 186–93. http://dx.doi.org/10.26656/fr.2017.7(2).696.

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Ice cream microstructure is influenced by the ingredients used and processes conducted during production. The equipment required to observe the microstructure of this temperature-sensitive material is very expensive and might not be affordable for most small-scale ice cream business entrepreneurs. This study aimed to develop an economical and affordable device setup and method to capture images of ice cream microstructure in sub-freezing conditions. The arrangement comprises a portable Dino-Lite microscope placed in a freezer with a surrounding temperature of -21.5oC. The commissioning of the setup was conducted by viewing the microstructure of ice cream made with different percentages of oil content i.e., 0%, 4%, 5%, and 6% at 500× magnification. Several analyses were conducted to correlate the microstructure with the physical quality of ice cream i.e., overrun and melting rate. It was found that ice cream with higher fat content had smaller air cell sizes and well-distributed microstructural components. The air cell radius (r) decreased from 0.089 mm (0% oil) to 0.056 mm (6% oil). Ice cream with lower fat content had higher overruns and vice versa. Overrun of ice cream with 0% and 6% oil were 55.12% to 33.38%, respectively. The overrun decreased linearly with fat content (R 2 = 0.9859). The melting rate of ice cream with 0% and 6% oil contents were 1.82 g/min and 1.66 g/min, respectively. Ice cream with higher fat content melts slower and decreased linearly with oil content (R 2 = 0.9413). The device and method developed are reliable in characterizing the size of the microstructure of ice cream, which provides a fundamental understanding of the relationship between the ingredients used with the microstructure of ice cream for small-scale ice cream business entrepreneurs and even researchers.
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Meneses, Roberta Barbosa de, Calionara Melo, Carolina Souza, Leonardo Maciel, Maria Helena Rocha-Leão, and Carlos Adam Conte-Junior. "Influence of dairy by-products on fatty acid profile, technological and sensory characteristics of ice cream." Concilium 23, no. 6 (April 27, 2023): 70–89. http://dx.doi.org/10.53660/clm-1132-23d07.

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The aim of this work was to evaluate the effect of the application of ricotta whey, cheese whey, and butter whey on the fatty acid profile, physical characteristics, sensory attributes, and in the intention to buy ice creams. The formulations of the ice cream differed only regarding the type of whey. A control sample (with milk) was also analyzed. A considerable decrease in the lipid fraction was observed, allowing to classify all the samples with different wheys as light. The fatty acid profile was similar among the formulations, with a prevalence of saturated fatty acids, followed by monounsaturated and polyunsaturated ones, in which the ice cream with cheese whey had the lowest level of polyunsaturation. The indexes of nutritional quality of lipids presented values similar to those of other dairy products. In general, the hardness and resistance to melting were also not influenced by the addition of different wheys in the ice cream. In addition, all samples had high acceptance rates and most consumers said they would buy the ice cream. Therefore, it is evident the high potential in the application of the different dairy wheys as an important alternative in the reduction of lipids in ice creams without compromising their technological and sensory quality.
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Akter, Sabrina, and Sangita Ahmed. "Bacterial Analysis of Different Types of Ice Creams from Dhaka City." Bangladesh Journal of Microbiology 29, no. 1 (June 25, 2016): 41–43. http://dx.doi.org/10.3329/bjm.v29i1.28434.

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Different types of ice creams available in Dhaka were analyzed for their bacteriological quality. A total number of 24 ice cream samples from two different brands (Brand 1 and 2) were collected from street vendors and local shops of different parts of Dhaka city. Average total viable count in the Brand 1 samples ranged from 9.5x102 to 4.72 x104 cfu/ml, while total coliform count and fecal coliform counts were 2.3x101 to 2.43x103 cfu/ml and zero to 100 cfu/ml, respectively. In case of Brand 2, average total viable count, total coliform count and fecal coliform count were 9.5x103 to 4.43x104 cfu/ml; 10 to 2.49x103 cfu/ml and zero to 200 cfu/ml, respectively. Bacteria isolated from the ice cream samples included Staphylococcus sp. (96%), Bacillus sp (50%), Listeria sp. (41.66%), Micrococcus sp. (12.5%), Escherichia coli (8.33%) and Klebsiella sp (8.33%). Presence of these bacteria in the ice cream indicates the lack of good manufacturing practice in the production of ice cream, which imposes great risk to the consumers.Bangladesh J Microbiol, Volume 29, Number 1, June 2012, pp 41-43
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Flannery, Maura C. "D'Arcy Thompson's Ice Cream." American Biology Teacher 60, no. 9 (November 1, 1998): 703–7. http://dx.doi.org/10.2307/4450585.

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