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Table IV.
Hardness (N) at −15 °C and percentage of drip after 150 min at 20 °C for ice cream made from control milk fat (C), milk fat enriched with unsaturated fatty acids (U), a low-melting milk fat fraction (L) and a high-melting milk fat fraction (H) for different levels of homogenization pressure and ageing temperature on fresh ice cream and after heat shock. Results are expressed as mean (± SD)1; P hom, homogenization pressure (MPa) and T ageing, ageing temperature (°C).
| Milk fat | P hom (MPa) | T ageing (°C) | Fresh ice cream |
After heat shock |
||
|---|---|---|---|---|---|---|
| Hardness (N) | %drip (150 min) | Hardness (N) | %drip (150 min) | |||
| C ice cream | 5/5 | 7 | 27.0 ± 7.3 | 14.6 ± 1.5 | 27.9 ± 3.9 | 13.9 ± 2.2 |
| 2 | 59.4 ± 9.1 | 13.3 ± 4.1 | 22.6 ± 6.8 | 16.9 ± 0.1 | ||
| 13/5 | 7 | 6.6 ± 1.3 | 20.7 ± 1.7 | 27.3 ± 4.6 | 13.3 ± 2.0 | |
| 2 | 40.5 ± 6.0 | 16.7 ± 4.7 | 28.3 ± 6.2 | 12.6 ± 1.4 | ||
| 20/5 | 7 | 36.2 ± 6.1 | 8.9 ± 3.1 | 19.6 ± 2.6 | 9.6 ± 0.5 | |
| 2 | 41.8 ± 7.2 | 24.5 ± 0.8 | –2 | 23.1 ± 2.8 | ||
| U ice cream | 5/5 | 7 | 25.7 ± 9.9 | 13.6 ± 2.6 | 24.2 ± 4.2 | 15.5 ± 1.4 |
| 2 | 48.6 ± 9.1 | 9.8 ± 2.7 | 26.7 ± 14.6 | 14.5 ± 2.7 | ||
| 13/5 | 7 | 14.7 ± 6.7 | 22.3 ± 4.0 | 24.0 ± 3.5 | 14.1 ± 0.9 | |
| 2 | 31.9 ± 4.7 | 28.1 ± 8.3 | 32.3 ± 4.9 | 10.7 ± 1.3 | ||
| 20/5 | 7 | 21.2 ± 3.8 | 10.4 ± 2.8 | 25.9 ± 3.5 | 9.7 ± 0.7 | |
| 2 | 42.8 ± 10.8 | 20.1 ± 1.2 | –2 | 18.3 ± 1.2 | ||
| L ice cream | 5/5 | 7 | 20.5 ± 5.1 | 21.6 ± 3.3 | 19.4 ± 3.1 | 24.3 ± 2.9 |
| 2 | 24.7 ± 7.8 | 16.2 ± 3.5 | 19.7 ± 5.0 | 23.2 ± 1.1 | ||
| 13/5 | 7 | 23.0 ± 6.9 | 33.2 ± 5.6 | 21.2 ± 3.3 | 26.2 ± 2.5 | |
| 2 | 31.3 ± 7.5 | 28.6 ± 5.4 | 39.5 ± 11.5 | 18.5 ± 2.8 | ||
| 20/5 | 7 | 29.1 ± 5.6 | 16.0 ± 1.9 | 15.5 ± 2.8 | 16.8 ± 1.0 | |
| 2 | 38.2 ± 4.8 | 32.3 ± 1.9 | –2 | 43.6 ± 4.5 | ||
| H ice cream | 5/5 | 7 | 38.8 ± 6.2 | 8.4 ± 0.8 | 30.9 ± 4.1 | 9.1 ± 0.4 |
| 2 | 54.8 ± 6.4 | 10.0 ± 3.0 | 22.7 ± 10.5 | 11.6 ± 1.3 | ||
| 13/5 | 7 | 28.6 ± 6.7 | 31.0 ± 4.1 | 29.5 ± 5.5 | 28.1 ± 6.2 | |
| 2 | 49.3 ± 7.3 | 16.2 ± 1.8 | 41.4 ± 5.6 | 15.1 ± 1.6 | ||
| 20/5 | 7 | 42.3 ± 16.2 | 10.2 ± 5.1 | 20.1 ± 4.4 | 7.2 ± 1.8 | |
| 2 | 42.6 ± 3.9 | 12.2 ± 3.3 | –2 | 16.1 ± 3.2 | ||