Qualitative Aspects of Ice Cream

Abstract

The purpose of the paper is to compare the quality indices of the ice cream made from natural ingredients with those of the ice cream made from ice cream mix prepared from dry ingredients. The ice cream samples were manufactured according to the general ice cream manufacturing technology. Organoleptic ice cream sample from natural ingredients showed much superior characteristics (product with pleasant, specifi c, well-defi ned sensory features, without perceptible defects) compared to the ice cream sample from dry mix (the product has poorly contoured sensory properties, and also small defects). The physicochemical indices are directly dependent on the composition of the ice cream mix and its handling during the technological process. The values obtained for the ice cream quality indices (both samples) vary within the limits of those presented in the normative documents / specialized bibliographic sources. The pH value is within the limits 6.6-6.9, the dry matter content – 32-42%, the fat content – specific to the ice cream.