Creamy milk ice cream and process for the production thereof

Details Creamy milk ice cream and process for the production thereof Creamy milk ice cream and process for the production thereof

1980-11-07

1982-06-08

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 41, 426 42, 426565, A23G 904, A23G 902

Patent

active

043339530

ABSTRACT:
A creamy milk ice cream and process for the production of creamy milk ice cream on the basis of fats, a quantity from about 12 to about 15 percent by weight of milk solid non-fat, of which quantity from about 25 to about 35 percentages by weight may be substituted by demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30.degree. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.

REFERENCES:
patent: 1414214 (1922-04-01), Sanna
patent: 1737101 (1929-11-01), Turnbow
patent: 2465905 (1949-03-01), Meade et al.
patent: 2681858 (1954-06-01), Stimpson
patent: 2738279 (1956-03-01), Stimpson
patent: 2749242 (1956-06-01), Stimpson
patent: 2826502 (1958-03-01), Sfortunato et al.
patent: 2826503 (1958-03-01), Roberts et al.
patent: 3615662 (1971-10-01), Ellinger et al.
patent: 3852496 (1974-12-01), Weetall

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