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Thesis (M.S.)—University of Nebraska—Lincoln, 1950. Department of Dairy Husbandry.


Copyright 1950, the author. Used by permission.


The ice cream industry, as a whole, has made considerable progress in the last three decades in quality improvement. However, a defect has appeared which manifests itself through a loss in volume of ice cream in the frozen state without any significant change in weight. This defect is known to the industry as shrinkage. The loss of volume is due to the expulsion of the incorporated air from the lamellae or air cell walls.

Much work has been done with shrinkage and some progress has been made, but shrinkage is still a very important unsolved program of a technical nature.

An attempt was made in this investigation to study the heat effect, amount and source of concentrated serum solids, and composition and freezing characteristics of the ice cream mix in relationship to shrinkage of the resulting frozen ice cream.

The purpose of this phase of the investigation was to freeze these ice cream mixes and then subject them to various controlled treatments. A group of selected chemical and physical tests that could be used within the allotted time for this study were applied to the frozen and melted ice cream to determine if there was any relationship between the data obtained from the tests used and the amount of shrinkage that occurred.

Advisor: Lawrence K. Crowe