In many parts of the world where milk production is limited, there is an opportunity to process dairy foods from imported concentrated milk products. Dry ingredients can be shipped conveniently and some can be stored several months generally without deterioration. In these milk deficient areas, dried ingredients of good quality and with proper processing should increase the use and consumption of dairy products. A large supply of high quality milk by-products which are fit for human consumption are available in the world today. Many investigators and manufacturers have used dried milk by-products as a source of milk solids in frozen desserts with favorable results. It is possible to process ice cream mix using dry ingredients only. Such ingredients include nonfat dry milk, dried buttermilk, dried whey or dried whole milk. Butter oil or vegetable oils may be used as the source of fat. Dried dairy ingredients can be used to make a good quality ice cream which has a relatively low cost and is convenient to process. In countries where fluid milk is scarce the use of dried products in frozen desserts allows more fresh milk to be marketed as such. In this study it is planned to investigate the sources, uses in processing, and quality results of dry ingredients in ice cream.

Importance of problem: The ice cream industry continually faces the problem of improving its frozen desserts. At the present time corn syrup solids are being used to supplement milk serum solids to improve the body and texture of these products. One of the problems is to increase the total solids content of frozen desserts without increasing sweetness or developing sandiness in the finished product. There is a limit to the amount of milk serum solids that can be used because of the danger of sandiness and the cost . The use of corn syrup solids helps to overcome these limiting factors. The corn syrup solids product now used contains a dextrose equivalent of 42. The corn products manufacturers are beginning to make a product with different dextrose equivalents with different degrees of sweetness. Modifications of DE 42 contain dextrose equivalents of 24 and 31 and will add corn syrup solids of different dextrose equivalents or degrees of sweetness to these frozen desserts. Robert L. Lloyd defines dextrose equivalent as follows: The percentage of reducing sugars present on a dry basis indicates the degree to which conversion has been carried in the hydrolysis of starch. Dextrose has a DE of 100 and is used as the standard. The lower the dextrose equivalent of a product the less the sweetening power. Purpose of problem: 1. To determine the optimun amounts of corn syrup solids to use in building body and texture in frozen desserts without impairing flavor. 2. To determine the comparative value of different amounts of DE 31, DE 24, and DE42.