Before you decide to mix and blend, swirl and crunch, there are some things you need to know about adding inclusions to frozen desserts. The fact is, there is more to including inclusions than simply adding standard ingredients into a frozen dessert base.
From yogurt to buttermilk and Cheddar to ricotta cheeses, a key step in the manufacture of these very different dairy foods is lowering pH though the development or addition
of acid.
Rumor has it that the trend will continue regarding addition rather than omission when it comes to food selection. In other words, consumers will be eating certain foods for what they contain rather than for what they do not. That includes carbohydrates and fats.
Q: I've been seeing "ultrafiltered milk" on ingredient labels lately. Is this a new ingredient? How can I incorporate it into my new dairy-based beverages and other dairy products? A: