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Journal articles on the topic 'Junket Ice Cream Mix'

Author: Grafiati

Published: 28 February 2023

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1

Bolliger, S., H. D. Goff, and B. W. Tharp. "Correlation between colloidal properties of ice cream mix and ice cream." International Dairy Journal 10, no. 4 (January 2000): 303–9. http://dx.doi.org/10.1016/s0958-6946(00)00044-3.

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2

Bolliger, S., H. Wildmoser, H. D. Goff, and B. W. Tharp. "Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream." International Dairy Journal 10, no. 11 (January 2000): 791–97. http://dx.doi.org/10.1016/s0958-6946(00)00108-4.

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3

Tvorogova, A. A., P. B. Sitnikova, T. V. Shobanova, and R. R. Zakirova. "RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM." Food systems 3, no. 2 (July 14, 2020): 14–17. http://dx.doi.org/10.21323/2618-9771-2020-3-2-14-17.

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In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.

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4

BRADSHAW, J. G., J. T. PEELER, J. J. CORWIN, J. M. HUNT, and R. M. TWEDT. "Thermal Resistance of Listeria monocytogenes in Dairy Products." Journal of Food Protection 50, no. 7 (July 1, 1987): 543–44. http://dx.doi.org/10.4315/0362-028x-50.7.543.

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The thermal resistance of Listeria monocytogenes strain Scott A that had been associated with a recent milkborne outbreak of listeriosis was determined in whole and skim milk, heavy cream, and ice cream mix. L. monocytogenes suspended at concentrations of approximately 1 × 105 cells/ml was heated at temperatures ranging from 52.2 to 79.4°C at various contact times. The D71.7°C values computed for milk samples ranged from 0.9 to 2.7 s. The D7.94°C value in ice cream mix was 0.5 s. The zD value for fluid products ranged from 5.8 to 7.1°C; the zF value for ice cream mix was 7.0°C. The L. monocytogenes suspensions would not survive a proper pasteurization process given to raw dairy products.

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5

Rajarajan, G., R. Annal Villi, B. Mohan, and A. Irshad. "Quality and Sensory Evaluation of Ice-Cream Fortified with Calcium." Issue 2 (November - December) 1, no. 2 (December 20, 2020): 131–35. http://dx.doi.org/10.51128/jfas.2020.a024.

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Abstract: Milk is an essential dietary calcium source, with estimates from 40% up to 74% of calcium coming from dairy foods. People who avoid dairy foods usually had an inadequate nutritional intake, unless they had an adequate intake of other high calcium dietary foods. A study was conducted to enrich calcium in ice cream to counteract the deficiency. Calcium in the form of calcium citrate was supplemented at three different levels viz.500mg, 1000mg and 1500mg in one litre of ice cream mix. The enriched ice cream samples were subjected to sensory evaluation for its acceptance, using the 9-point hedonic scale. Further, the sensory attributes of calcium-enriched ice cream were analyzed with the texture profile analyzer’s help. The recovery percentage of calcium in the enriched ice cream was carried out by Atomic absorption spectrometry. The study concluded that calcium could be enriched in ice cream mix at a 500 mg per litre level since it had better acceptability and thereby counteract the calcium deficiency. Keywords: Ice Cream -Calcium- Enrichment- Sensory evaluation- Texture analysis- Stability

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6

Granger, C., A. Schöppe, A. Leger, P. Barey, and M. Cansell. "Influence of formulation on the thermal behavior of ice cream mix and ice cream." Journal of the American Oil Chemists' Society 82, no. 6 (June 2005): 427–31. http://dx.doi.org/10.1007/s11746-005-1088-z.

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7

BAER, ROBERT J., and TIMOTHY P. CZMOWSKI. "Use of the Osmometer for Quality Control of Ice Cream Mix1." Journal of Food Protection 48, no. 11 (November 1, 1985): 976–78. http://dx.doi.org/10.4315/0362-028x-48.11.976.

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Fourteen brands of commercial vanilla ice cream, purchased at three different times, were analyzed for freezing point, firmness, fat, solids-not-fat, total solids, and net weight. Mean freezing points ranged from −2.65 ± .04 to −3.24 ± .19°C, which indicated ice cream composition and mix formulations varied. Values for mean penetrometer readings ranged from 120 ± 6.0 to 193 ± 34.9 mm; fat, 9.3 ± .23 to 16.8 ± .20%; solids-not-fat, 25.2 ± .17 to 29.6 ± .64%; total solids, 35.5 ± .25 to 42.0 ± .26%; and net weights, 1.026 ± .045 to 1.756 ± .017 kg/1.89 liter. The freezing point osmometer has potential use as a rapid quality control instrument to measure the freezing point of ice cream mix and detect when improper quantities of soluble mix ingredients have been incorporated into the mix. More testing of mix formulations will improve product uniformity and quality and assure compliance with regulatory standards.

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8

Goff, H. D., V. J. Davidson, and E. Cappi. "Viscosity of Ice Cream Mix at Pasteurization Temperatures." Journal of Dairy Science 77, no. 8 (August 1994): 2207–13. http://dx.doi.org/10.3168/jds.s0022-0302(94)77163-0.

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9

Sharmin, Tajnuba, Masud Khan, Jamal Uddin, Md Kamruzzaman, Humayun Kabir, Prodip Barai, Liton Hossain, and Neaj Ahmed. "DEVELOPMENT AND EVALUATION OF SHELF LIFE AND SENSORY ACCEPTABILITY OF LYCHEE LOLLY ICE CREAM." Bacterial Empire 5, no. 1 (January 28, 2022): e344. http://dx.doi.org/10.36547/be.344.

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Background: Lolly ice cream is a frozen sweetened product made of heat treated mix, with or without other ingredients and permitted additives. The objectives of this study were to develop lychee flavored lolly ice cream, to determine the overall acceptance of lychee flavored ice cream (sensory evaluation) and to use accelerated shelf-life testing to study the changes in acidity, total soluble solid (TSS), total solid, microbiology, and sensory characteristics of lolly ice cream. Methods: The physical and chemical characteristics and the acceptance of lychee lolly ice cream flavored with lychee were evaluated and compared with lemon and orange lolly ice cream. A testing panel consisting 16 panelists studied the acceptability of the sample based on a 9-point hedonic scale. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Result: Lychee flavored lolly ice cream showed overall acceptance than orange and lemon lolly ice cream. Our results suggest that the shelf life of lolly ice cream sample was 1 year at -20°C and set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.

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10

G., Rajarajan, Annal Villi R., Mohan B., and Irshad A. "Optimization of enrichment levels of vitamin D in Ice cream." Issue 1 (September - October) 1, no. 1 (September 26, 2020): 28–32. http://dx.doi.org/10.51128/jfas.2020.a005.

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The study was conducted to optimize the level of enrichment of vitamin D in ice cream to rectify the deficiency. Vitamin D3 in the form of emulsion enriched at three different levels viz.1000IU, 1500IU and 2000IU in one litre of ice cream mix. The developed product was subjected to sensory evaluation for its acceptance using 9-point hedonic scale. Further, mechanical way of analyzing the attributes with the help of texture profile analyzer was carried out. The retention percentage of enriched vitamin D was carried out by high performance liquid chromatography. Hence it was concluded that vitamin D at 1500IU/L could be enriched in ice cream mix to counteract vitamin D deficiency at large in general public.

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11

Leahu, Ana, Sorina Ropciuc, and Cristina Ghinea. "Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream." Applied Sciences 12, no. 3 (February 8, 2022): 1754. http://dx.doi.org/10.3390/app12031754.

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This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peeled seeds of the industrial hemp plant, which includes varieties of Cannabis sativa, which have a low content of the psychotropic substance tetrahydrocannabinol (THC) and are grown for food. The rheological characteristics of the mix and ice cream were determined by using the Haake Mars rheometer. Compared with the control sample, the viscosities of the mix in all samples analyzed were enhanced with the addition of dietary fibers, due to the occurrence of interactions and stabilizations. The viscoelastic modules G′ G″ were determined on ice cream samples at a temperature of −10 °C. The elastic and viscous modulus showed high values with the increase of the addition of 6% dietary fibers. The textural characteristics were assessed by the shear strength of a layer of ice cream at a temperature of −4 °C. Hardness, firmness, and adhesiveness were influenced by the size of their ice crystals, the fat content, and the percentage of dietary fibers added. The sensory analysis of the ice cream showed higher overall scores for the almond milk ice cream, because the sweet taste was appreciated with a maximum score, while the hemp milk ice cream was evaluated for flavor and taste.

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12

Voronin, G. L., G. Ning, J. N. Coupland, R. Roberts, and F. M. Harte. "Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix." Journal of Dairy Science 104, no. 3 (March 2021): 2843–54. http://dx.doi.org/10.3168/jds.2020-19011.

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13

Parid, D. M., A. S. Baharuddin, R. Kadir Basha, M. A. P. Mohammed, A. Mat Johari, and S. Z. Abd Razak. "Effects of carboxymethyl cellulose extracted from oil palm empty fruit bunch stalk fibres on the physical properties of low-fat ice cream." Supplementary 1 5, S1 (January 3, 2021): 1–7. http://dx.doi.org/10.26656/fr.2017.5(s1).017.

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Carboxymethyl cellulose (CMC) is a food additive that plays an important role in the structure-forming of most food. The current extraction of CMC from wood has created competition with the wood industries. To ensure the sustainability of CMC, the search for alternatives to wood is critical. A study on the extraction of CMC from oil palm empty fruit bunch (OPEFB) stalk fibres (SCMC) was successfully carried out previously by the authors. In this study, the potential application of SCMC on low-fat ice cream properties was investigated. Liquid ice cream mix with SCMC had a higher viscosity (129.4 cP) when compared to the control sample (25.5 cP). However, the viscosity of liquid ice cream mix produced using SCMC was slightly lower than the one produced using the commercial CMC (360 cP). The overrun of the SCMC low-fat ice cream was slightly lower (35.2%) than the one produced using commercial CMC (41.5%). The resistance of SCMC and commercial CMC low-fat ice creams towards melting were about the same (60.28% and 58.75% respectively). The commercial CMC produced slightly harder (38.19 N) ice cream than the one with SCMC (28.88 N). Thus, the low-fat ice cream produced using SCMC is comparable with the low-fat ice cream produced using commercial CMC. This indicates the reliability of the extracted CMC from OPEFB stalk fibres to be applied in food, and thus creates a complete solution for the utilization of palm oil mill by-product to produce a value-added product.

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14

HOLSINGER, V. H., P. W. SMITH, J. L. SMITH, and S. A. PALUMBO. "Thermal Destruction of Listeria monocytogenes in Ice Cream Mix." Journal of Food Protection 55, no. 4 (April 1, 1992): 234–37. http://dx.doi.org/10.4315/0362-028x-55.4.234.

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Thermal destruction of Listeria monocytogenes strain Scott A was studied in refrigerated ice cream mixes to evaluate the relationship of mix composition to heat resistance with differing heat treatments. A central composite response surface design with two independent variables (high fructose corn syrup solids content and milkfat content) and one dependent variable (viscosity of the mix) was developed. High fructose corn syrup solids (HFCSS) content ranged from 1 to 7%, milkfat (MF) content from 4 to 18%, and total solids content from 28 to 44%. Sucrose content (11%) and milk-solids-not-fat content (10%) were kept constant. D140°F values were established in the mixes with a simulated batch pasteurization procedure using closed vials. Survivor data indicated sigmoidal responses with initial shoulders and tailing, but shoulder values were not significantly affected by either HFCSS or MF. D and F (F = 7D + shoulder) values were significantly (p = 0.01, R2 = .88; p = 0.01, R2 = .89, respectively) correlated to HCFSS content with increasing heat resistance conferred at higher concentrations. MF content had little or no effect on thermal death time but had a greater effect on viscosity of the mix than did content of HFCSS. Increased thermal resistance of LM was associated with the common ice cream stabilizer used; stabilizer contained guar gum and carrageenan. Pasteurization guidelines for ice cream mix are adequate to ensure inactivation of LM. Since results suggest that major ingredients in ice cream, ice milk, and shake mixes increase thermal resistance of LM, it is important that every precaution be taken to inactivate the organism.

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15

Jamaludin, N. S., A. S. Baharuddin, S. Karim, M. Wakisaka, and N. A. A. Rahman. "Conversion of leftover ice cream into bakery product for food sustainability." Food Research 6, no. 3 (June 5, 2022): 254–61. http://dx.doi.org/10.26656/fr.2017.6(3).410.

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Food sustainability has become so important nowadays not only in order to ensure all raw materials are converted into food for consumption, but also to recycle leftover food for gastronomy. The innovative product created from leftover or unfinished food is a good alternative to throwing away food by-products. In this study, the unutilized ice cream post -selling or post-production process was reformulated with other ingredients to produce bakery products such as cake. Four different cake formulations were used which consisted of melted leftover ice cream, instant cake mix and eggs. The physical qualities of the samples were investigated, and sensory evaluation was also conducted. Cake made conventionally from instant cake mix without the addition of the leftover ice cream was used as a control sample in this study. Cake produced from melted ice cream using three eggs (sample A) had the highest moisture content among all samples which was 39.09%. The control sample had the highest specific volume (2.99 cm3 /g) which indicated a high amount of air remained in the structure after baking. All samples showed a positive symmetry index which indicated good expansion except for cake produced from melted ice cream with no egg (sample D). Cake produced from melted ice cream with no egg (sample D) had the lowest firmness as compared to other cake samples. Cake produced using melted ice cream which contained two eggs (Sample B) had the highest value of springiness which was 0.94 mm. A plot of chewiness as a function of firmness with an R 2 value of 0.9887 confirms the positive correlation between firmness and chewiness. From the sensory evaluation conducted, the cake produced from melted ice cream using three eggs (sample A) scored the highest mark for colour, aroma, sweetness, taste and overall acceptability among the formulated cakes. The results suggested that using melted ice cream as the base ingredient for cake making would tremendously help in solving food waste created by the by-product of the ice cream business and turn it into profit.

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16

Aukkanit, Nuntaporn, and Shutchapol Chopvitayakun. "Development of Mobile Application for Ice Cream Mix Calculation." Journal of Advances in Information Technology 10, no. 3 (2019): 104–8. http://dx.doi.org/10.12720/jait.10.3.104-108.

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17

Damodaran, Srinivasan. "Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate." Journal of Agricultural and Food Chemistry 55, no. 26 (December 2007): 10918–23. http://dx.doi.org/10.1021/jf0724670.

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18

GOFF, H. DOUGLAS, and VALERIE J. DAVIDSON. "Flow Characteristics and Holding Time Calculations of Ice Cream Mixes in HTST Holding Tubes." Journal of Food Protection 55, no. 1 (January 1, 1992): 34–37. http://dx.doi.org/10.4315/0362-028x-55.1.34.

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In order to determine the potential for development of laminar flow and consequential underholding in the holding tubes of HTST pasteurizers, a study on the relationship between ice cream mix viscosity and shear rate at 80°C has been conducted. Typical shear rates at the wall were calculated for HTST holding tubes of standard industry sizes and flow rates. Shear rates in the holding tube were found to vary from 50 to 180 s−1, depending on the conditions. Viscosity of ice cream mixes as a function of shear rate, stabilizer type, and stabilizer concentration were measured. Ice cream mix was found to be non-Newtonian and pseudoplastic. Viscosities ranged from 8.7 cP in an unstabilized mix at high shear rate (relative to the inside of the holding tube) to 103 cP for 0.25% carboxymethyl cellulose at low shear rate. Generalized Reynolds numbers inside the holding tubes varied from 100 to 1700, indicating a strong potential for the development of laminar flow. The apparent viscosities required to result in a minimum generalized Reynolds number of 2100 are very near to or less than the actual viscosities of stabilized ice cream mixes, and thus the potential for a laminar flow pattern within the holding tube needs to be addressed in determining holding tube lengths for a required holding time.

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19

LÓPEZ M.Sc., Francy, and José U. SEPÚLVEDA V. M.Sc. "EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT." Vitae 19, no. 2 (September 17, 2012): 197–206. http://dx.doi.org/10.17533/udea.vitae.10858.

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Background: In industries that produce ice cream, NFMS required in the mixture are obtained by addition of skim milk powder and whole milk, condensed milk, caseinate and others. However, due to factors such as national lack of these (caseinates) and the seasonal climate of regions which produce milk, these raw materials are relatively expensive, so it has increased the interest of using different substituents of non-fat milk solids (NFMS) without affecting the nutritional and sensory quality of ice cream, which comply with national legislation and represent a lower price to make them. Objectives: This study aimed to implement and evaluate a NFMS formulation for applying in ice cream mixes. Methods: the formulation (F1 substitute), was applied at different rates (20, 40, 60%) in mixtures of ice cream and was compared to a control without replacement. The physicochemical properties that were investigated included the mix viscosity, acidity, ph, mineral content (calcium and phosphorus), protein, ash, fat and total solids. In the ice cream was determined freezing, melting, overrun, whipping ability and sensory evaluation. For the study of the data was used Statgraphics 5.0 and the experimental design was a randomized complete block model with multiple range test of Duncan. Results: The results show that the viscosity value of the treatment, varies in a range of 398.7 to 1108.6 cp at a temperature of 4 °C, being higher for T4 (higher percentage of substitution). The titratable acidity values of the ice cream mixture ranged from 0.17% to 0.12% with a higher (P

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20

Chavez-Montes, B. Edgar, Lionel Choplin, and Eric Schaer. "Rheo-reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice cream." Polymer International 52, no. 4 (2003): 572–75. http://dx.doi.org/10.1002/pi.986.

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21

Iqbal, Asad, Sadia Hassan, Abdul Wahab, Muhammad Adil Farooq, and Huma Umbreen. "Investigation of physicochemical, textural, and sensory properties of ice cream formulated with kiwifruit puree." IPS Journal of Nutrition and Food Science 1, no. 2 (October 7, 2022): 1–5. http://dx.doi.org/10.54117/ijnfs.v1i2.12.

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In the present study, the kiwifruit puree was incorporated into the ice cream mix at different concentration levels of 3, 6, 9, and 12%. The formulated ice cream samples were investigated for physicochemical properties (fat, protein, total solids, pH, and ash), textural properties (meltdown, viscosity, overrun, firmness), and free radicle scavenging activity (DPPH), and overall acceptability. An increase in the kiwifruit puree resulted in a decrease in the fat content, protein content, pH, and total solids content while the ash % was increased. Better textural properties were observed for the ice cream formulations with the addition of kiwifruit puree thus a significant effect was observed in meltdown, viscosity, overrun, and firmness with increasing the puree concentration. Ice cream samples with a maximum level of kiwifruit puree also showed higher free radical scavenging activity and overall acceptability. The results showed that the most preferred formulation was the ice cream containing 12% kiwifruit puree (T4).

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22

Shaala, Mokhtar, Giuma Elhafi, Nasser Ehmeza, and Amr Amer. "Monitoring of Toxic Heavy Metal Residues in Infant Dried Dairy Products." Alexandria Journal of Veterinary Sciences 74, no. 1 (2022): 95. http://dx.doi.org/10.5455/ajvs.103789.

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Milk and dairy products are a unique and essential for growth and healthy development not only for the young but also for all ages, the present work was performed to determine some toxic heavy metals in some dried dairy products sold in Alexandria City. A total of 120 samples representative as 60 milk powder,30 infant foods and 30 dried ice cream mix were collected from groceries and supermarkets and analysed for toxic heavy metal residues including (Pb, Cd, Al and Sn) by using atomic absorption flame emission spectrophotometer. The obtained results revealed that the mean(SD) level of Lead in the examined of milk powder, infant food and dried ice cream mix samples were of 0.185 ± 0.138, 0.134 ± 0.033 and 0.159 ± 0.185 ppm, the samples exceeded the permissible stated by Egyptian standards (0.02ppm) were 18(30%), 8(26.66%), and 13(43.33%), respectively. While, Cadmium residues was detected in 13 (21.66%), 7 (23.33%) and 11 (36.66%), the samples exceeded the Egyptian standards permissible limit (0.05 ppm) were 7 (11.66%), 3 (10%) and 6 (20%), respectively. Aluminium was detected in 10 (16.66%), 5 (16.66 %) and 7 (23.33 %) of examined milk powder, infant food and dried ice cream mix, only 3(5%) of examined milk powder samples were exceeded the permissible limit (0.5 ppm). Tin was detected in 13(21.66%), 9 (30 %) and 10 (33.33 %) of examined milk powder, infant food and dried ice cream mix, respectively. All positive samples were within the Egyptian standards permissible limit (200 ppm). Suggestive measures were discussed to prevent or minimize the levels of toxic heavy metals in dried dairy products.

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Amador, Julia, Rich Hartel, and Scott Rankin. "The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream." Journal of Food Science 82, no. 8 (June 20, 2017): 1851–60. http://dx.doi.org/10.1111/1750-3841.13780.

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24

Biasutti, Marialuisa, Elena Venir, Marilena Marino, Michela Maifreni, and Nadia Innocente. "Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream." International Dairy Journal 32, no. 1 (September 2013): 40–45. http://dx.doi.org/10.1016/j.idairyj.2013.03.007.

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25

REN, TYH-JENQ, and JOSEPH F. FRANK. "Measurement of Airborne Contamination in Two Commercial Ice Cream Plants." Journal of Food Protection 55, no. 1 (January 1, 1992): 43–47. http://dx.doi.org/10.4315/0362-028x-55.1.43.

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Air in two commercial ice cream plants was sampled for microbiological and nonmicrobiological particles over a 4-month period. Sampling methods utilized Andersen two-stage and Ross-Microban sieve samplers, a Biotest RCS sampler, and a Met-one laser particle counter. Air was sampled two to three times per day in pasteurized mix storage, processing, and filling areas. Viable particle counts per 100 L air obtained with the Andersen sampler were 2.26 ± 0.47 (log10 Mean ± S.D.), 2.05 ± 0.68 and 2.31 ± 0.46 in pasteurized mix storage, processing and filling areas, respectively. These levels were similar to those obtained using the RCS sampler, but they were significantly (p<0.05) greater than those obtained using the Ross-Microban sampler. Overall correlations of the RCS and Ross-Microban samplers with the Andersen sampler were r2 = 0.69 and 0.56, respectively. Correlations between Andersen sampler results and the concentration of total particles greater than 0.5 μm were r2 = 0.15 in pasteurized mix storage, 0.11 in the processing area, and 0.13 in the filling area.

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26

ZHANG, GUODONG, LI MA, NEHAL PATEL, BALA SWAMINATHAN, STEPHANIE WEDEL, and MICHAEL P. DOYLE. "Isolation of Salmonella Typhimurium from Outbreak-Associated Cake Mix." Journal of Food Protection 70, no. 4 (April 1, 2007): 997–1001. http://dx.doi.org/10.4315/0362-028x-70.4.997.

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During May and June of 2005, 26 persons in several states were infected by a single strain (isolates indistinguishable by pulsed-field gel electrophoresis) of Salmonella enterica serotype Typhimurium after eating cake batter ice cream. The cake mix used to prepare the cake batter in the ice cream was implicated by epidemiologic investigation as the source of Salmonella contamination. Initial tests did not detect Salmonella in cake mix collected during the outbreak investigation. The objective of this study was to evaluate different procedures to isolate Salmonella from the implicated cake mix, cake, and ice cream. All outbreak-associated food samples (14 samples) were collected during the outbreak investigation by health departments of several of the states involved. Different combinations of Salmonella isolation procedures, including sample size, preenrichment broth, enrichment broth, enrichment temperature, and isolation medium, were used. Salmonella Typhimurium was isolated from two cake mix samples; the food isolates were indistinguishable from the outbreak pattern by pulsed-field gel electrophoresis subtyping. Universal preenrichment broth was substantially better than was lactose broth for preenrichment, and tetrathionate broth was better than was Rappaport-Vassiliadis broth for isolating Salmonella from the two positive cake mix samples. Although more typical Salmonella colonies were observed on plates from enrichment cultures grown at 35°C, more confirmed Salmonella isolates were obtained from plates of enrichment cultures grown at 42°C. Brilliant green agar, xylose lysine tergitol 4 agar, xylose lysine desoxycholate agar, Hektoen enteric agar, and bismuth sulfite agar plates were equally effective in isolating Salmonella from cake mix. The best combination of preenrichment-enrichment conditions for isolating the outbreak strain of Salmonella was preenrichment of cake mix samples in universal preenrichment broth at 35oC for 24 h, followed by enrichment in tetrathionate broth at 42°C for 24 h.

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27

Baer, Robert J., and Kim R. Keating. "Determination of Ice Cream Mix Freezing Points: A Comparison of Methods." Journal of Dairy Science 70, no. 3 (March 1987): 555–58. http://dx.doi.org/10.3168/jds.s0022-0302(87)80040-1.

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28

Cheswick, B., P. Kocher, G. McGraw, and A. Rubin. "Bacon ice cream: The best mix of proactive and reactive security?" IEEE Security & Privacy 1, no. 4 (July 2003): 53–57. http://dx.doi.org/10.1109/msecp.2003.1219070.

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29

Huppertz, Thom, Mary A. Smiddy, H. Douglas Goff, and Alan L. Kelly. "Effects of high pressure treatment of mix on ice cream manufacture." International Dairy Journal 21, no. 9 (September 2011): 718–26. http://dx.doi.org/10.1016/j.idairyj.2010.12.005.

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Olson, Douglas W., Charles Boeneke, and Kayanush J. Aryana. "Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt." Food and Nutrition Sciences 12, no. 12 (2021): 1204–16. http://dx.doi.org/10.4236/fns.2021.1212088.

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Lucas, T., M. Wagener, P. Barey, and F. Mariette. "NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice." International Dairy Journal 15, no. 10 (October 2005): 1064–73. http://dx.doi.org/10.1016/j.idairyj.2004.06.011.

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32

BahramParvar, M., S. M. A. Razavi, and M. H. H. Khodaparast. "Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids." Food Science and Technology International 16, no. 1 (February 2010): 79–88. http://dx.doi.org/10.1177/1082013209353244.

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The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa sn. All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.

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Atik, Ilker, Zeynep Hazal Tekin Cakmak, Esra Avcı, and Salih Karasu. "The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream." Foods 10, no. 10 (September 28, 2021): 2302. http://dx.doi.org/10.3390/foods10102302.

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This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

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WITTINGER, S. A., and D. E. SMITH. "Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix." Journal of Food Science 52, no. 4 (July 1987): 1117. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14294.x.

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POSADA DAVID M.Sc., Liliana Rigey, José Uriel SEPÚLVEDA VALENCIA M.Sc., and Diego Alonso RESTREPO MOLINA M.Sc. "SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM." Vitae 19, no. 2 (September 17, 2012): 166–77. http://dx.doi.org/10.17533/udea.vitae.10826.

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Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between components, obtaining better quality end products. Objetives: The present work aims at evaluating the effect of a carob, karaya and guar gum mixture, as thickening agent, on some quality characteristics (bromatological, sensory and stability) of hard ice creams. Methods: The research was conducted in two stages; in the first one is evaluated the effect of individually gums (100%), binary mixture (50:50 %) and ternary mixtures (33.3: 33.3: 33.3 %), applied at a level of 0.3% (w/w) in the hard ice-cream mix system. In the second stage, it is evaluated the effect of level of application in hard ice-cream mix, at testing levels of 0.3, 0.35 and 0.4% (w/w) of the mixture 50% carob gum and 50% guar gum, compared against a witness who had a commercial stabilizer applied in 0.3% (w/w), which resulted in four treatments. Results: With the results of the first stage it is performed the determination of thixotropy, which allowed us to establish as best mixtures the one corresponding to the proportion 50% carob and 50% guar gum and the 100% guar gum mixture, according to the response surface methodology. The final ratio of prices allowed choosing guar: carob gum for application, along with the fact that such combination made possible evaluating behaviors and interactions as a mixture. In the second stage, the results show that the ice cream formulated by mixing 50% carob gum and 50% guar gum, shows a lower percentage of melting and less time in the fall of the first drop compared to the control. The treatment 0.4% presents grater gumminess, while the control a higher roughness. The flavor quality is significantly diminished over time, in all treatments. Conclusion: The selected mixture of carob and guar gum, has positive influence on the evaluated characteristics against the commercial stabilizer of ice cream.

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RIETBERG, K., J. LLOYD, B. MELIUS, P. WYMAN, R. TREADWELL, G. OLSON, M. G. KANG, and J. S. DUCHIN. "Outbreak ofListeria monocytogenesinfections linked to a pasteurized ice cream product served to hospitalized patients." Epidemiology and Infection 144, no. 13 (December 18, 2015): 2728–31. http://dx.doi.org/10.1017/s0950268815003039.

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SUMMARYTwo cases of hospital-acquired listeriosis were linked to a commercially produced, pasteurized ice cream mix. Manufacturers should implement safety measures from the Food Safety Modernization Act to minimize the risk ofListeriacontamination. Dietary guidelines for persons at high risk of listeriosis may need revision to recognize the potential risk from pasteurized products.

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Karaman, Safa, and Ahmed Kayacier. "Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream." Food and Bioprocess Technology 5, no. 8 (November 10, 2011): 3159–69. http://dx.doi.org/10.1007/s11947-011-0713-5.

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Golden, David A., Larry R. Beuchat, and Robert E. Brackett. "Direct Plating Technique for Enumeration of Listeria monocytogenes in Foods." Journal of AOAC INTERNATIONAL 71, no. 3 (May 1, 1988): 647–50. http://dx.doi.org/10.1093/jaoac/71.3.647.

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Abstract The advantages and disadvantages of various techniques for detecting and enumerating Listeria monocytogenes in foods are reviewed, and results from a study designed to compare 14 direct plating media for their suitability to recover uninjured cells of L. monocytogenes from 4 foods are summarized. McBride Listeria agar (MLA), gum base nalidixic acid tryptone soy agar (GBNTSA), modified Despierres agar (MDA), and modified MLA (MMLA) performed best for recovering all inoculum populations from milk and ice cream mix. For Brie cheese, MLA, MDA, MMLA, and Dominguez Rodriguez isolation agar were superior for recovering L. monocytogenes; GBNTSA, MDA, MMLA, and Donnelly's Listeria enrichment agar were best for recovering the organism from cabbage. Direct plating procedures without prior enrichment can be utilized successfully for recovering L. monocytogenes from foods such as pasteurized milk and ice cream mix, which contain low populations of background microflora. However, recovery of L. monocytogenes from foods such as raw cabbage and Brie cheese, which contain high populations of other microorganisms, was not satisfactory using direct plating procedures

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Sert, Durmuş, and Emin Mercan. "High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation." LWT 151 (November 2021): 112148. http://dx.doi.org/10.1016/j.lwt.2021.112148.

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40

Ali, Jehan, T. El-Sisy, and Mervat Youssef. "Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains." Journal of Food and Dairy Sciences 7, no. 8 (August 1, 2016): 371–82. http://dx.doi.org/10.21608/jfds.2016.46031.

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41

Feijoo, S. C., W. W. Hayes, C. E. Watson, and J. H. Martin. "Effects of Microfluidizer® Technology on Bacillus licheniformis Spores in Ice Cream Mix." Journal of Dairy Science 80, no. 9 (September 1997): 2184–87. http://dx.doi.org/10.3168/jds.s0022-0302(97)76166-6.

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42

Cartwright, Gary, Bobbie H. McManus, Timothy P. Leffler, and Cindy R. Moser. "Rapid Determination ofMoisture/Solids and Fat in Dairy Products by Microwave and Nuclear Magnetic Resonance Analysis: PVM 1:2004." Journal of AOAC INTERNATIONAL 88, no. 1 (January 1, 2005): 107–20. http://dx.doi.org/10.1093/jaoac/88.1.107.

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Abstract A peer-verified method is presented for the determination of percent moisture/solids and fat in dairy products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture/solids content of dairy samples bymicrowave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed various dairy products by using a CEM SMART system (moisture) and the SMART Trac (fat). The samples included milks, creams, ice cream mix, sour cream, yogurt, cream cheese, and mozzarella, Swiss, and cheddar cheeses. These samples represented a range of products that processors deal with in daily plant operations. The results were compared with moisture/solids and fat values derived from AOAC-approved methods.

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43

Rosnani, A. I. Wan, I. Nor Aini, A. M. M. Yazid, and M. H. Dzulkifly. "Flow Properties of Ice Cream Mix Prepared from Palm Oil: Anhydrous Milk Fat Blends." Pakistan Journal of Biological Sciences 10, no. 10 (May 1, 2007): 1691–96. http://dx.doi.org/10.3923/pjbs.2007.1691.1696.

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44

KUS, S., A. ALTAN, and A. KAYA. "RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT." Journal of Texture Studies 36, no. 3 (June 2005): 273–88. http://dx.doi.org/10.1111/j.1745-4603.2005.00016.x.

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45

Sharma, Monika, Ashish K. Singh, and Deep N. Yadav. "Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch." Journal of Food Science and Technology 54, no. 6 (March 31, 2017): 1638–45. http://dx.doi.org/10.1007/s13197-017-2595-7.

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46

Toker, Omer Said, Safa Karaman, Ferhat Yuksel, Mahmut Dogan, Ahmed Kayacier, and Mustafa Tahsin Yilmaz. "Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix." Food and Bioprocess Technology 6, no. 11 (December 22, 2012): 2974–85. http://dx.doi.org/10.1007/s11947-012-1005-4.

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47

Ali, Muhammad Azhar, and Syed Yasir Zaheer Zadia. "Decline of Igloo ice-cream in Pakistan due to insufficient strategic practices." Global Journal for Management and Administrative Sciences 1, no. 2 (December 31, 2020): 18–29. http://dx.doi.org/10.46568/gjmas.v1i2.21.

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Under this study, it has been strive to comparatively analyze the marketing strategy of igloo for its survival and market share in the local market. Keeping in concern with its marketing mix, marketing plan, consumer preferences and analysis to come to any point for the best solution of reviving and survival Igloo in the local market. Prioritizing that Igloo has been among the pioneers of Ice cream industry in Pakistan since 1972, offered valuable and pure variety and taste to their customer. But what should be the weaken area where Walls has opportunity to grow in the market. Secondly, what must be the new marketing plan for Igloo to revive his lost image in the market. Last but not the least what should be the best strategic plan for Igloo to invest on its human capital in order to redeem its valuable team that drive Igloo towards success and prosperity again.

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Tran, M., D. R. Roberts, and F. M. Harte. "0540 Effect of high pressure jet processing on the rheological properties of ice cream mix." Journal of Animal Science 94, suppl_5 (October 1, 2016): 258. http://dx.doi.org/10.2527/jam2016-0540.

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Kaya, Sevim, and Ali R. Tekin. "The effect of salep content on the rheological characteristics of a typical ice-cream mix." Journal of Food Engineering 47, no. 1 (January 2001): 59–62. http://dx.doi.org/10.1016/s0260-8774(00)00093-5.

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Biscotti, A., R. Lazzarini, G. Virgilli, F. Ngatcha, A. Valisi, and M. Rossi. "Optimizing a portable biosensor system for bacterial detection in milk based mix for ice cream." Sensing and Bio-Sensing Research 18 (April 2018): 1–6. http://dx.doi.org/10.1016/j.sbsr.2018.02.002.

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