ICE CREAM:

Standard of identity (SOI) for ice cream

contains not less than 10% milkfat and 20% milk solids

Standard of identity (SOI) for milk

contains not less than 8.25% milk solids and not less than 3.25% milkfat

Milk proteins

Casein protein, whey protein

Casein proteins (curds)

80% of milk protein in cows, retains shape during whipping

Whey proteins

20% of milk proteins in cow, shape held by weak bonds, denatured by whipping ice cream —> increases ability to hold air bubbles

Carbohydrates in ice cream

Lactose (main carbohydrate in milk) + xanthan gum = sweetness, nuclei for ice crystal, keep ice cream soft, decrease water activity of ice cream

Milkfat in ice cream

provide a buttery mouthfeel, slow melting in mouth, build aroma compounds, keep ice cream fluffy, coat ice crystals to keep from growing too big

Overrun

20-100% - introducing air into ice cream