Effect of milk fat mix products on quality, consumer preference, and cost of ice cream and ice milk products
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.