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


Copyright 1950, the author. Used by permission.


It is important a consumer be satisfied with their purchase of ice cream the first time, to ensure the customer will come back for more of the product. Therefore, it would be a great advantage if some means were available to test the mix before it is frozen and thereby ascertain if the finished product would be subject to shrinkage.

Volume shrinkage is probably due to the function of the air cell wall in the ice cream; a stronger cell will resist the escape of air for longer, resulting in less shrinkage.

The purpose of this thesis was to study the effect of heat upon mixes of various compositions made with different sources of concentrated serum solids. These effects were measured by means of certain objective tests applied to the ice cream mix. The data obtained were to be analyzed to determine if measurable differences would result because of variations of the heat treatment of the mix, the composition of the mix, or the source of concentrated serum solids of the mix. These data were to be further studied to ascertain if any correlation existed between one or more of these tests and the amount of shrinkage show in the ice cream.

Advisor: L. K. Crowe