I/C Ç°Áú - melting quality Melting Quality Characteristics1. Curdy Melt-Down: May be due to visible fat particles or due to coagulation of the milk proteins so is affected by factors that influence fat destabilization or the protein stability such as:
2. Does not Melt: See ice cream structure, under the section on melt-down and fat structure/destabilization. May be caused by:
3. Wheying off: The salt balance, protein composition, and carrageenan addition (or lack or it) all are factors. Colour Defects1. Colour Uneven: Applies usually to ice cream in which colour has been used, but may be noticed in vanilla ice cream under some circumstances. 2. Colour Unnatural:
ShrinkageA very troublesome defect in ice creamsince there appears to be no single cause or remedy. Defect shows up in hardened ice cream and manifests itself in reduced volume of ice cream in the container usually by pulling away from the top and/or sides of container. Structurally, it is caused by a loss of spherical air bubbles and formation of continuous air channels. Some factors believed associated with the defect are:
products, ice cream requires constant, uninterrupted freezing cycle at low temperatures to avoid problems. Problems at retail level can arise from overfilling of display cabinet, heat from display lamps. hot air from incorrectly positioned circulation fans, displaying ice cream together with semi-frozen goods. |
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