Biomaterial Database

Sensory and physical properties of ice creams containing milk fat or fat replacers. 1998

R L Ohmes, and R T Marshall, and H Heymann

Department of Food Science and Human Nutrition, University of Missouri, Columbia 65211, USA.

The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-flavored ice cream. Descriptive sensory analyses disclosed that ice creams containing 4.8% of any of the fat replacers in place of milk fat had no demonstrable effect on vanillin flavor but increased the intensities of whey flavor, syrup flavor, and cooked milk flavor. Compared with each substitute, milk fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Results emphasized the importance of fat as a flavor modifier and the importance of certain fat replacers as aids in improving texture.

UI	MeSH Term	Description	Entries
D007054	Ice Cream	A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs.	Cream, Ice,Creams, Ice,Ice Creams
D008055	Lipids	A generic term for fats and lipoids, the alcohol-ether-soluble constituents of protoplasm, which are insoluble in water. They comprise the fats, fatty oils, essential oils, waxes, phospholipids, glycolipids, sulfolipids, aminolipids, chromolipids (lipochromes), and fatty acids. (Grant & Hackh's Chemical Dictionary, 5th ed)	Lipid
D008892	Milk	The off-white liquid secreted by the mammary glands of humans and other mammals. It contains proteins, sugar, lipids, vitamins, and minerals.	Cow Milk,Cow's Milk,Milk, Cow,Milk, Cow's
D008894	Milk Proteins	The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)	Milk Protein,Protein, Milk,Proteins, Milk
D002627	Chemistry, Physical	The study of CHEMICAL PHENOMENA and processes in terms of the underlying PHYSICAL PHENOMENA and processes.	Physical Chemistry,Chemistries, Physical,Physical Chemistries
D005524	Food Technology	The application of knowledge to the food industry.	Technology, Food,Food Sciences,Food Science,Science, Food,Sciences, Food
D006358	Hot Temperature	Presence of warmth or heat or a temperature notably higher than an accustomed norm.	Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D000067816	Whey Proteins	The protein components of milk obtained from the whey.	Whey Protein,Protein, Whey,Proteins, Whey
D000818	Animals	Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA.	Animal,Metazoa,Animalia
D013649	Taste	The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.	Gustation,Taste Sense,Gustations,Sense, Taste,Senses, Taste,Taste Senses,Tastes