Investigation of Factors Affecting the Melt Down of Soft Serve Imitation Ice Milk

Abstract

The effect of stabilizer and emulsifier combinations, position size, type of fat, amount of fat, level of serum solids, level of sucrose, combinations of sucrose and corn syrup solids and draw temperature, on the melt down of soft serve ice milk tested under constant conditions was evaluated. A large portion size and low draw temperature caused a low melt down, whereas, increasing the levels of milk solids-not-fat and sucrose caused an increased percent of meltdown. The other factors studied generally showed a lesser effect on the melt down when the percentage of variation was computed.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1971
Accession Number
AD0721287

Entities

People

  • C. C. Walts
  • Graham C. Walker
  • J. M. Tuomy

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Analysis Of Variance
  • Biological Sciences
  • Coefficients
  • Commerce
  • Dairy Products
  • Data Science
  • District Of Columbia
  • Earth Sciences
  • Food
  • Geography
  • Military Personnel
  • Oils
  • Plant Oils
  • Standards
  • Statistical Analysis
  • United States
  • Viscosity

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Polymer Science and Engineering.
  • Thermal Physics or Thermal Science.