Quality of ice cream: affected by different pasteurisation temperatures, emulsifier- and protein blends
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Aamann, Mads Kristian Honoré1, Forfatter
Jeppesen, Line Damsgaard1, Forfatter
Ipsen, Richard1, Vejleder
1Det Biovidenskabelige Fakultet, København, Danmark
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 Abstract: The purpose with this thesis is to clarify the influence of a lowered pasteurisation temperature on ice cream quality. This is done in order to conclude whether it is possible to reduce the pasteurisation temperature from 85 °C to 80 °C, or even to 75 °C in 30 seconds, and still get an ice cream of the same quality. The influence of three milk protein powders; skim milk powder, whey powder and whey protein concentrate, and two emulsifier blends; Palsgaard 5930 and Palsgaard 5956, were also examined, to see whether their presence in the ice cream could counterbalance changes that may occur when lowering the pasteurisation temperature. The protein powders have different concentrations of casein and whey protein, giving them different properties and effects, on the mixes and ice creams. The emulsifier blends from Palsgaard have different degrees of unsaturated fatty acids, making their properties different, especially with regards to the fat structure in the ice creams. The quality of the ice creams was investigated by: mix viscosity, particle sizes, the protein content in the serum phase, solvent extractable fat, meltdown and a sensorial evaluation.Pasteurising an ice cream mix, made with skim milk powder, in 30 seconds with a reduced temperature from 85 °C to 75 °C, resulted in: An increase of proteins in the serum phase, changes in fat globule size and a reduced viscosity, in the mix. It also resulted in, a general increase in the fat globule sizes, but had no significant effect on the amount of solvent extractable fat, in the ice cream. A slower meltdown of the heat shocked ice cream, together with less bite, a more watery mouth feel and an increased perception of coldness in the mouth were also found. The effects of the decreased pasteurisation temperature could be countered by changing protein and emulsifiers blends. The sensory evaluation showed that, if the pasteurisation temperature was lowered to 75 °C, the loss of mouth fill and bite decreased the quality of the ice cream too much, but also that a pasteurisation temperature of 80 °C resulted in an ice cream of an acceptable quality, compared to the ice cream pasteurised at 85 °C. The conclusion was, when comparing the results from the experiments with the results from the sensory evaluation, that it is possible to lower the pasteurisation temperature from 85 °C to 80 °C, and still get an ice cream with similar taste, mouth fill, look and melting resistance, if the Palsgaard 5956 emulsifier is used in the mix together with an addition of whey protein concentrate.
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 Type: Speciale
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Sprog: English - eng
 Datoer: 2008
 Sider: 149 pages
 Publiceringsinfo: København, Danmark : Institut for Fødevarevidenskab
 Indholdsfortegnelse: -
 Note: Food Science, Fødevarevidenskab
 Type: Speciale
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