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Milk Fat and Total Solids Composition of Purchased Vanilla Ice Cream Samples
Milk Fat and Total Solids Composition of Purchased Vanilla Ice Cream Samples S. E. B A R N A R D , E. D. GLASS, JR., J. L. F O L E Y , D. J. B A R N A R D , l and T. BACHMAN ~
Food Science Department The Pennsylvania State University University Park 16802 ABSTRACT
PROCEDURES
Fat and total solids content of 233 vanilla ice cream samples were measured in duplicate by Mojonnier procedures in 1982 and 1983. Over 16% of the samples were below the m i n i m u m of 10.0% milk fat. One half of the samples were between 10.0 and 12.0% milk fat, and the remaining samples contained more than 12.0% milk fat. The total solids content of two-thirds of the samples was between 37.0 and 40.0%. Although 18% of the samples had more than 40% total solids, 15.0% of the samples contained less than 37.0% total solids. During 1983, 18.2% of the 99 samples contained less than the minimum required 2.25 lb of ice cream per half gallon. Manufacturers should check the milk fat and total solids content of each batch of mix prior to freezing. Packaged weight should be checked more closely while freezing to assure that m i n i m u m requirements are met.
During 1982 and 1983, 233 vanilla ice cream samples were purchased from stores in Pennsylvania. These samples represented more than 75 freezing operations. All samples were held below 0°C until evaluated. Samples of frozen product were placed in a beaker to thaw for 30 min. Testing was in duplicate by Mojonnier procedures and a Mettler H35 balance for weighing. The goal was to have duplicate milk fat test results within .05% and total solids within .1%. Whenever duplicate results did not meet these goals or whenever milk fat content of vanilla ice cream samples was below the required minimum of 10.0%, analysis was duplicated.
RESULTS A N D DISCUSSION
INTRODUCTION
There has been interest in the reasons for wide variations of the price of brands of ice cream. Dairy farmers and their organizations in the US have been urging that compositional standards for milk and dairy products be raised. Therefore, we decided to determine the composition and net weight of vanilla ice cream samples purchased from stores in Pennsylvania. This was in addition to flavor, body, and texture evaluations. Retail prices of the half gallon samples varied from $.99 to $3.49. Although samples were purchased at stores in Pennsylvania, some of the ice cream was made at plants in surrounding states.
Received October 5, 1983. 1Universal Foods, Odgensburg, NY. 2Colorado State University, Boulder, CO. 1984 J Dairy Sci 67:1546--1547
Milk fat content of ice cream samples varied from 9.01 to 16.7%. Nearly one-half of the samples (49.8%) had milk fat composition of 10.0 to 12.0%, and 33.9% of the samples contained more than 12.0% milk fat. An average would show milk fat content above 11.0%, but variation was wide. Table I summarizes details of milk fat content of samples. Twenty-three of the samples (9.9%) of less than 10.0% milk fat were made by 23 plants in Pennsylvania. The remaining 15 samples (6.4%) originated from nine ice cream plants in five other states. Total solids content varied from 34.07 to 46.76%. Total solids of more than two-thirds of the samples were between 37 and 40%. However, 15.1% of the samples had less than 37% total solids, and 17.5% of the samples contained more than 40% total solids. Table 2 shows the range of total solids for the analyzed samples. No attempt was made to determine total milk solids content of the samples to note if the minimum 20% standard was met. There is no set standard for total solids, but most manufacturers usually aim for 38% or more for their products.
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TABLE 1. Milk fat content of 233 vanilla ice cream samples,
TABLE 3. Net weights of 99 half gallon vanilla ice cream samples.
Range
Range (n)
Less than 10.0% 10.0-10.9% 11.0-11.9% 12.0--12.9% 13.0--13.9% 14.0--14.9% 15.0% or more
38 61 55 38 18 10 13
(%) 16.3 26.2
23.6 16.3 7.7 4.3 5.6
Net weights were measured to the closest .01 lb (.0045 kg) for the 99 samples purchased in half gallon in 1983. Net weight varied from 1.91 lh (.866 kg) to 2.78 lb (1.26 kg). Some plants were not checking weights often enough as 18.2% of the samples had net weights between 1.91 lb (.866 kg) and 2.24 lb (1.26 kg). More than one-half of the packages contained between 2.25 lb (1.02 kg) and 2.45 lb (1.11 kg) of ice cream. The remaining 15% of the samples contained more than .2 lb (.09 kg) above the m i n i m u m required net weight of 2.25 lb (1.02 kg). This represented sizeable losses to manufacturers. Table 3 provides the number and percent of samples in each of five ranges of net weight.
TABLE 2. Total solids content of 233 vanilla ice cream samples. Range
Less than 36.0% 36.1-37.0% 37.1-38.0% 38.1-39.0% 39.1-40.0% 40.1-41.0% 41.1-42.0% 42.0% or more
(n)
(%)
9 26 49 61 47 22 12 7
3.9 11.2 21.0 26.2 20.2 9.4 5.1 3.0
(n) Less than 2.25 lb 2.25--2.34 lb 2.35-2.44 2.45--2.54 2.55-2.78
(%)
18
18.2
29
29.3
27 16 9
27.3 16.1 9.1
CONCLUSIONS
Economy brands of ice cream must be standardized close to m i n i m u m milk fat and milk solids for a plant to be competitive. However, company specifications should be satisfied and minimum regulatory standards must be met. Employees should do more weighing of packaged products to assure that m i n i m u m 2.25 lb (1.02 kg) is present or that a company weight standard is met. More testing, restandardizing, and retesting of batches of mix should be done prior to freezing by manufacturers. Composition of all ingredients used to make mix should be known. Even then adding ingredients according to a formula does not assure always the desired composition. Every batch of mix should be tested every day. Information is available from state universities about short courses, publications, and slide sets with cassette tapes to help train those who process, freeze, and test ice cream. Results of individuals measures and a past summary were sent to each ice cream plant along with information to help improve the product, whenever criticisms were made. This study will continue. ACKNOWLEDGMENTS
The authors appreciate the cooperation and support of the Pennsylvania dairy industry.
Journal of Dairy Science Vol. 67, No. 7, 1984
Food Science Department The Pennsylvania State University University Park 16802 ABSTRACT
PROCEDURES
Fat and total solids content of 233 vanilla ice cream samples were measured in duplicate by Mojonnier procedures in 1982 and 1983. Over 16% of the samples were below the m i n i m u m of 10.0% milk fat. One half of the samples were between 10.0 and 12.0% milk fat, and the remaining samples contained more than 12.0% milk fat. The total solids content of two-thirds of the samples was between 37.0 and 40.0%. Although 18% of the samples had more than 40% total solids, 15.0% of the samples contained less than 37.0% total solids. During 1983, 18.2% of the 99 samples contained less than the minimum required 2.25 lb of ice cream per half gallon. Manufacturers should check the milk fat and total solids content of each batch of mix prior to freezing. Packaged weight should be checked more closely while freezing to assure that m i n i m u m requirements are met.
During 1982 and 1983, 233 vanilla ice cream samples were purchased from stores in Pennsylvania. These samples represented more than 75 freezing operations. All samples were held below 0°C until evaluated. Samples of frozen product were placed in a beaker to thaw for 30 min. Testing was in duplicate by Mojonnier procedures and a Mettler H35 balance for weighing. The goal was to have duplicate milk fat test results within .05% and total solids within .1%. Whenever duplicate results did not meet these goals or whenever milk fat content of vanilla ice cream samples was below the required minimum of 10.0%, analysis was duplicated.
RESULTS A N D DISCUSSION
INTRODUCTION
There has been interest in the reasons for wide variations of the price of brands of ice cream. Dairy farmers and their organizations in the US have been urging that compositional standards for milk and dairy products be raised. Therefore, we decided to determine the composition and net weight of vanilla ice cream samples purchased from stores in Pennsylvania. This was in addition to flavor, body, and texture evaluations. Retail prices of the half gallon samples varied from $.99 to $3.49. Although samples were purchased at stores in Pennsylvania, some of the ice cream was made at plants in surrounding states.
Received October 5, 1983. 1Universal Foods, Odgensburg, NY. 2Colorado State University, Boulder, CO. 1984 J Dairy Sci 67:1546--1547
Milk fat content of ice cream samples varied from 9.01 to 16.7%. Nearly one-half of the samples (49.8%) had milk fat composition of 10.0 to 12.0%, and 33.9% of the samples contained more than 12.0% milk fat. An average would show milk fat content above 11.0%, but variation was wide. Table I summarizes details of milk fat content of samples. Twenty-three of the samples (9.9%) of less than 10.0% milk fat were made by 23 plants in Pennsylvania. The remaining 15 samples (6.4%) originated from nine ice cream plants in five other states. Total solids content varied from 34.07 to 46.76%. Total solids of more than two-thirds of the samples were between 37 and 40%. However, 15.1% of the samples had less than 37% total solids, and 17.5% of the samples contained more than 40% total solids. Table 2 shows the range of total solids for the analyzed samples. No attempt was made to determine total milk solids content of the samples to note if the minimum 20% standard was met. There is no set standard for total solids, but most manufacturers usually aim for 38% or more for their products.
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TABLE 1. Milk fat content of 233 vanilla ice cream samples,
TABLE 3. Net weights of 99 half gallon vanilla ice cream samples.
Range
Range (n)
Less than 10.0% 10.0-10.9% 11.0-11.9% 12.0--12.9% 13.0--13.9% 14.0--14.9% 15.0% or more
38 61 55 38 18 10 13
(%) 16.3 26.2
23.6 16.3 7.7 4.3 5.6
Net weights were measured to the closest .01 lb (.0045 kg) for the 99 samples purchased in half gallon in 1983. Net weight varied from 1.91 lh (.866 kg) to 2.78 lb (1.26 kg). Some plants were not checking weights often enough as 18.2% of the samples had net weights between 1.91 lb (.866 kg) and 2.24 lb (1.26 kg). More than one-half of the packages contained between 2.25 lb (1.02 kg) and 2.45 lb (1.11 kg) of ice cream. The remaining 15% of the samples contained more than .2 lb (.09 kg) above the m i n i m u m required net weight of 2.25 lb (1.02 kg). This represented sizeable losses to manufacturers. Table 3 provides the number and percent of samples in each of five ranges of net weight.
TABLE 2. Total solids content of 233 vanilla ice cream samples. Range
Less than 36.0% 36.1-37.0% 37.1-38.0% 38.1-39.0% 39.1-40.0% 40.1-41.0% 41.1-42.0% 42.0% or more
(n)
(%)
9 26 49 61 47 22 12 7
3.9 11.2 21.0 26.2 20.2 9.4 5.1 3.0
(n) Less than 2.25 lb 2.25--2.34 lb 2.35-2.44 2.45--2.54 2.55-2.78
(%)
18
18.2
29
29.3
27 16 9
27.3 16.1 9.1
CONCLUSIONS
Economy brands of ice cream must be standardized close to m i n i m u m milk fat and milk solids for a plant to be competitive. However, company specifications should be satisfied and minimum regulatory standards must be met. Employees should do more weighing of packaged products to assure that m i n i m u m 2.25 lb (1.02 kg) is present or that a company weight standard is met. More testing, restandardizing, and retesting of batches of mix should be done prior to freezing by manufacturers. Composition of all ingredients used to make mix should be known. Even then adding ingredients according to a formula does not assure always the desired composition. Every batch of mix should be tested every day. Information is available from state universities about short courses, publications, and slide sets with cassette tapes to help train those who process, freeze, and test ice cream. Results of individuals measures and a past summary were sent to each ice cream plant along with information to help improve the product, whenever criticisms were made. This study will continue. ACKNOWLEDGMENTS
The authors appreciate the cooperation and support of the Pennsylvania dairy industry.
Journal of Dairy Science Vol. 67, No. 7, 1984