Thesis (Ph. D.) University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 3, 2007) Includes bibliographical references.

Call number: LD2668 .T4 1963 S61 / Master of Science

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Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 136-143). Also available on the Internet.

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 136-143). Also available on the Internet.

This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk. / Master of Science / In application for Master of Science Degree. Submitted to W. B. Ellett, Ph. D., Acting Professor of Agricultural Chemistry.

An investigation was made to determine: a) the effects of milk fat mix products (MFM) on quality, relative consumer preference and cost for manufacture of ice cream and ice milk products, and b) to make recommendations for continued use of MFM products in ice cream and ice milk. The study consisted of 15 experimental ice cream and 15 experimental ice milk products. The ice cream contained 10%, 12% and 14% fat and the ice milk 2%, 4% and 6% fat. Ice cream and ice milk made with cream as the source of fat were designated as controls. These products were compared with ice cream and ice milk made with a butteroil MFM and three imported MFM products. The ice cream and ice milk products were scored for flavor, body and texture and melting quality. Relative consumer preference was determined by ten consumer panelists using the Triangular procedure. Results showed that the control and the butteroil ice cream and ice milk products were superior in quality and were preferred by the consumer panel. When off-flavors were observed in MFM products, they carried over into the ice cream and ice milk and significantly lowered relative consumer preference. The peroxide test indicated oxidation of the fat. There was a significant cost advantage in using imported MFM products in-ice cream and ice milk with the percent saving being more substantial as the fat levels increased. / Master of Science

I Smoothness and texture of ice cream are closely associated both with fresh and refrozen ice cream. II Smoothness depends upon the amount and fineness of division of solids present other than those in true solution, within limit ; that iis, the smoothness depends upon size and distribution of ice crystals which in turn depend upon the number and nearness together of minute solid particles which interfere with crystallization and reduce the size of the ice crystals. III Colloidal solutions of solids other than fat are best adapted for filler in ice cream. The finer the division the better. IV The more complete the effiulsior of the fats the better. The homogenizer has its application in this respect. V The keeping qualities of ice cream depend upon the stability of the ''mix". That is, the keeping qualities of ice cream made from a given mixture will depend upon the disposition of the solids in that to separate from the liquid, which in turn depend upon the fineness of division of the solids. The finer the division the better the keeping qualities up to the point at which the solid merges into a true solution. / Master of Science

1. Plain Ice Cream: In plain ice cream (control) as the per cent of fat is increased the cream becomes softer. Butter fat, combined wiith other material than milk solids, changes the crystallization and produces a stiff cream. When too much fat is present whipping takes place producing a cream that is soft and which melts more rapidly than when a medium amount of fat is used. The decrease in hardness is noticed slightly between 8% and 19% plain cream. 30% plain cream showed a much softer cream than 8% or 19% cream. In plain ice cream the presence of fat increases the power to resist melting. This resistance is most noticeable between the melting of the 8% end 19% cream. 30% cream shows the power to resist melting to a less degree. 2. Cream containing gelatin: Gelatin in a large or small quantity produces similar effects, depending upon the per cent of cream used. The power to withstand pressure and the melting resistance increases as the amount of gelatin increases when compared with the control cream with a similar fat content. The hardest and most heat resistant cream is produced with a medium per cent of fat and a large amount of gelatin. Here too, as in the control cream, fat is essential to produce hardness and melting resistance until a point is reached where whipping affects the texture. After whipping begins the incorporated air reduces the hardness and melting resistance. Four ounces of gelatin give about the same hardness as four ounces of corn starch but it is much better, producing a smoother cream which is more stable under ordinary conditions. Compared with all other creams used, cream in which gelatin is used has the greatest ability to withstand heat and is the hardest. 3. Cream Containing Gum Tregacanth: Gum tragacanth with a low per cent of fat produces a cream that is slightly harder, with slightly more power to resist heat than plain cream. As the per cent of fat is increased the power to resist pressure and heat decreases falling below plain cream, showing gum tragacanth acts as a filler and not as a binder. The hardness and melting resistance of cream containing gum tragacanth decreases as the per cent of fat increases. The reverse is true with gelatin to a point where whipping is very noticeable. Cream containing gum tragacanth becomes softer and melts more rapidly as the per cent of fat is increased. Corn starch increases the hardness and power to resist heat as the per cent of fat is increased until a point is reached where the whipped condition effects the texture. Its most noticeable effect on the texture of ice cream, because of the nature of the gum, is to impart a smoothness which becomes slimyness when large quantities are used. 4. Cream Containing Corn Starch: When corn starch is used as a filler slight increase in hardness and melting resistance is noticeable with 19% cream compared with 8%. Whipping is very noticeable with the 30% cream. Cream containing corn starch is harder and more resistant to heat than plain cream of the same per cent fat. Corn starch compares favorably with a similar amount of gelatin the starch cream being more granular than the gelatin cream. Corn starch produces a coarse granular cream, while gum tragacanth produces a smooth soft cream. The most noticeable effect of starch is, the cream is very light due to the whipped condition. This is noticeable in each per cent of cream. / Master of Science