The shelf-life of ice cream is determined by when, and under what conditions, a product feature fails. Microbiological, chemical and some physical features rarely change after ice cream is hardened, stored or distributed. However, sensory properties-flavor, body and texture-do change when ice cream is exposed to high temperatures and temperature fluctuations (i.e., heat shock).
To effectively manage costs, it is easiest and best to consider sources of costs, quantify the opportunities, and deal with cost management based on specific priority considerations. Priorities can be determined by total cost saving, convenience, need and/or speed. Priorities vary from organization to organization and even within a single organization, so care is necessary when applying an appropriate priority to a cost savings opportunity.
Key considerations when formulating "good-for-you" ice cream are what you wish to accomplish and what you want to promote about the finished food. These are determined by balancing marketing- and other business-related objectives with regulatory limitations and allowances. That is, when considering a specific "good-for-you" claim, consider finished weight (pounds per gallon) and compositional limitations amongst other objectives. Working backward from a target finished weight per serving can help fix levels of certain compositional factors such as total fat, total saturated fat, total sugar(s), total carbohydrates, calories, etc.
Q: What mix processing variables impact the eating quality of ice cream? A: Unit operations up to, but not including whipping and freezing, are considered mix processing. All mix processing
Bruce Tharp & Steve YoungQ: What flavor changes occur in ice cream during storage? A: With regard to the basic flavor of ice cream, and not changes in amount, quality
