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PDF Defects in ice cream, their cause and prevention - Centurion University

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Defects in ice cream, their cause and prevention

Name of defect Cause Prevention

Flavour

High Addition of excessive amount of flavour

Addition of correct amount of flavour

Low Addition of inadequate amount of flavour

Do Acid/sour Presence of excessive

(developed) acidity due to use of sour dairy products, slow

cooling of mix at higher temperature.

Control over developed acidity by using fresh and sweet dairy products, prompt and efficient cooling of milk and storage of

mix at 0-5oC Bitter Using low quality ingredients,

especially flavour, dairy products etc.

i. Using true flavour extract

ii. Using fresh sweet dairy products Cooked Overheating of mix during

pasteurisation

Proper heating

Flat Addition of in adequate

amount of sugar

Addition of correct amount of sugar

Unnatural Addition of not – so- typical ice cream flavour

Addition of typical flavour Rancid Fat hydrolysis due to lipase

action in the individual fat rich ingredients or in the mix

Inactivating lipase by proper pasteurisation of the individual

fat rich ingredients or mix.

Oxidised/Oily/Metallic/Tallowy Fat oxidation due to direct contact of individual fat rich ingredients or mix with copper

or iron, exposure to sunlight

Storage of individual fat rich ingredients or mix in

tinned/aluminium alloy/stainless steel vessel Body

Crumbly i) Low solids content

ii) Low stabilizer content

iii) excessive overrun iv) Improper

homogenisation

i) Optimum solids content

ii) Optimum stabilizer content

iii) Correct overrun iv) Proper

homogenisation

Soggy i) Low overrun

ii) High sugar content iii) Excessive stabilizer

content

i) Optimum overrun ii) Optimum sugar

content

iii) Optimum stabilizer content

Weak i) Low solids content

ii) Low stabilizer content

Optimum solids content Optimum stabilizer content Texture

Buttery Inadequate homogenisation Adequate homogenisation

Coarse/Icy i) low solids content

ii) low stabilizer content

i) optimum solids content

ii) optimum stabilizer

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iii) inadequate aging iv) slow freezing v) slow hardening vi) heat shock vii) long storage

content

iii) adequate aging iv) rapid freezing v) rapid hardening vi) avoiding heat shock vii) short storage

Fluffy i) excessive overrun

ii) low solids content iii) excessive emulsifier

content

i) optimum overrun ii) optimum solids

content

iii) optimum emulsifier content

Sandy i) High MSNF/ lactose

content ii) Temperature

fluctuation in retail cabinet

iii) Long storage period

i) Optimum MSNF/lactose content ii) Avoiding

temperature fluctuation in retail cabinet

iii) Short storage period Melting Quality

Curdy meltdown Using high acid mix Using fresh , sweet mix Foamy melt down i) Excessive overrun

ii) Excessive emulsifier content

i) Optimum overrun ii) Optimum

emulsifier content Slow melting i) Excessive stabilizer

content ii) Inadequate

homogenisation

i) Optimum stabilizer content

ii) Adequate homogenisation Colour

Unnatural Wrong colour Proper colour

Miscellaneous

Shrinkage i) Temperature

fluctuation during storage

ii) Excessive overrun iii) Rough

transportation

i) Constant temperature ii) Optimum overrun iii) Avoiding rough

transportation

Referensi

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