DESSERTS 1

Question 1

describe the composition of milk

Answer 1

• Primarily water
  (~87%)
• Remaining 13% is fat and Milk Solids-NonFat (MSNF): carbs, protein, and micronutrients

Question 2

what milk solids non-fat

Answer 2

protein and lactose + minerals, enzymes, vitamins. It is the solid content of milk minus the fat content

Question 3

what regulates naming of frozen desserts by
the type and quantities of ingredients

Answer 3

US government

Question 4

what does Fat + MSNF add up to

Answer 4

Milk Total solid

Question 5

how is ice cream prepared

Answer 5

simultaneously stirring and
freezing a pasteurized mix of dairy and
non-dairy ingredients

Question 6

ice cream is a colloid food foam. what does this mean for the air bubbles?

Answer 6

Air bubbles surrounded by fat globules
and coated with an emulsified protein layer

Question 7

why does ice cream shrink over time

Answer 7

because of the collapsing films around air bubbles

Question 8

what makes up the unfrozen liquid phase of the ice cream solution

Answer 8

sugar and salt solution

Question 9

what must a product contain in order to be legally called ice cream

Answer 9

at least 10% milk fat (by weight)
* Exception: “low-fat ice cream” (see next slides)

Question 10

whats different between American and non-american ice cream

Answer 10

Other countries can use vegetable fats, but in the U.S. must be milk fat (from cream, butter, condensed milk, or whole milk)

Question 11

what do some ice creams contain that provides extra fat

Answer 11

egg yolks and / or chocolate

Question 12

how does fat content impact icecream quality

Answer 12

more fat creates a denser, smoother, richer,
higher in Cal, more expensive product

Question 13

what does milk-fat percentage determine

Answer 13

if classified as low-fat, premium, and super-premium

Question 14

whats typically the most expensive ingredient in ice cream

Answer 14

milk fat

Question 15

how much fat content in low-fat

Answer 15

less than 7%

Question 16

premium?

Answer 16

14%

Question 17

super-premium?

Answer 17

16-18%

Question 18

what do stabilizers do

Answer 18

compounds that attract water and prevent ice
crystal formation (ex: veg gums) and create smooth product

Question 19

Egg Yolk contain Lecithin. what does this mean and/or do

Answer 19

functional phospholipid (contains phosphorus) that works as an emulsifier

Question 20

what does amount of MSNF determine about ice cream

Answer 20

Influences the flavor, texture, shelf-life, nutritive value, and body: consistency measured in terms of firmness, richness, viscosity, & resistance to melting

Question 21

what products need less MSNF

Answer 21

ice creams made from bulky
flavorings like chocolate or fruit

Question 22

what are other possible ice cream ingredients

Answer 22

eggs, sugar, stabilizers, flavoring,
coloring

Question 23

how does fat influence ice cream texture

Answer 23

coats crystals increases smoothness

Question 24

how does MSNF influence ice cream texture

Answer 24

creates smaller ice crystals and tiny air cells but
too much can cause grittiness from lactose

Question 25

how does sugar impact freezing point

Answer 25

↓freezing point, not all water will freeze

Question 26

how do air cells impact ice cream

Answer 26

ice cream is a foam. Millions of air cells make it
light and airy

Question 27

how do emulsifiers/surfctants impact ice cream`

Answer 27

stabilize the dispersion of air
(mono/diglycerides, lecithin)

Question 28

whats the body of ice cream created by

Answer 28

stabilizers in commercial ice creams, like vegetable gums and gelatin

Question 29

stabilizers bind water that has freed from ice crystals. what does this prevent

Answer 29

prevents them from re-attaching to existing ice crystals and making them larger

Question 30

what do stabilizers reduce

Answer 30

reduce amount of cream needed to maintain
body, thus reducing cost

Question 31

what three factors impact quality of ice cream

Answer 31

flavor, texture, & body

Question 32

what impacts flavor

Answer 32

temperature
* Mixture must be boldly-flavored before freezing

Question 33

what impact texture

Answer 33

formation/size of ice crystals

Question 34

how do more and less nuclei differ in texture and crystal size in ice cream

Answer 34

• More nuclei = smaller crystal size = smoother
• Less nuclei = larger crystal size = coarser