Determination of Ice Cream Mix Freezing Points: A Comparison of Methods
Open Access
- 1 March 1987
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 70 (3) , 555-558
- https://doi.org/10.3168/jds.s0022-0302(87)80040-1
Abstract
Ten batches of ice cream mix, varying in composition, were prepared. Mix freezing points were calculated by a formula method, determined by an osmometer, and the results of two methods were compared. Mix freezing points calculated by the formula method ranged from -2.36 to -3.59.degree.C (-2.741.degree.C mean); freezing points determined by the osmometers ranged from -2.40 to -3.53.degree.C (-2.745.degree.C mean). Comparative results of these methods differed by an average of .04 .+-. .02.degree.C. The correlation coefficient between the two methods was .0996, and there was no significant difference between them.This publication has 2 references indexed in Scilit:
- Use of the Osmometer for Quality Control of Ice Cream MixJournal of Food Protection, 1985