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The Influence of Lactose Hydrolysis on the Strength and Sensory Characteristics of Vanilla Ice Cream

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  036054,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.13907) @2003
Authors:   Wilson, James H., Wilson, Edward J., Matak, Kristen E., Duncan, Susan E., Sumner Susan, Hackney C. R.
Keywords:   Dippability, Ice Cream, Lactose Hydrolysis, Vane Method

Ice cream mixes were treated with lactase from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to produce 0 to 100% lactose hydrolysis. Compression measurements and yield stress tests of frozen ice cream were both affected by the temperature of the samples. As the temperature decreased, both mechanical properties increased. Sensory evaluation determined a difference (p < 0.05) between the control samples (0% hydrolyzed) and the treatment groups (80% and 100% hydrolyzed). Hydrolysis of lactase in the ice cream mix produced a softer, more extrudable product.

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