유원료


     :우유, 연유, 크림, 버터

원료 역할

MSNF

• Protein improves the body and texture.
• Helps prevent weak body and coarse texture.
• Protein gets when it is concentrated or denatured (eg. When heated)
  , helping to bound water.
• Lactose adds sweetness
  effects on the freezing point (softens the texture)
• MSNF provides much of the nutrition to ice cream
  calcium, proteins, vitamins
• Indirect effect on flavor
• Prone to off-flavors if not handled carefully

유지방

• Present as an emulsion of fat globules in water
  (natural emulsifiers on the surface of the globule help maintain the emulsion)
• Globules tend to cluster together (to form cream)
• Major contributor to the perception of creaminess and smoothness
• Subtle, distinctive dairy flavor
• Good flavor carrier
• Prone to off-flavors if not handled with care
  　

• Positive Effect	Negative Effect
  Restricts ice crystal size Good carrier and synergist for added flavors Promotes desirable sensory qualities Product stiffness with excessive fat Agglomeration Imparts excellent flavor Product dryness with excessive fat Agglomeration	Retards whipping rate Product stiffness with excessive fat agglomeration Product dryness with excessive fat agglomeration High Calorific value