1. FOOD 101 From Cow-to-Cone Cameron Faustman College of Agriculture, Health and Natural Resources

2. Per capita consumption - USA Ice Cream 1 lb ≈ 1 pint One serving is ½ Cup and approx 137 calories

3. The Majority of Ice Cream Mix is Dairy, and Dairy is Grass-based.

4. Ice Cream – Legally Defined Legally Defined Minimum of 10% milkfat 20% milk solids (fat, protein, minerals and lactose) 0.5% stabilizers 0.2% emulsifiers Maximum of 100% “Overrun” Ice Milk (<10%); Sherbert (2%); Sorbet (0%); Gelato (less fat/air) Reduced-fat (7.5%) and Light (5%)

5. What is in ice cream? 4 phases, liquid (water + carbohydrate), ice crystals, fat globules and air cells Water:carbohydrate solution: frozen or not? Major ingredients (the ‘Mix’) Milk Butterfat Sweeteners Stabilizers Emulsifiers Air (overrun) Dairy Processing Handbook, Tetrapak, Lund, Sweden

6. Steps in Ice Cream Manufacture Blending of Ingredients PasteurizationHomogenization Cool and Age Flavor Addition Whipping and Freezing Packaging Hardening Storage Aging improves whipping ability and texture. Fat crystallizes, stabilizers and proteins hydrate All ice cream starts as one of two types

7. Pasteurization Can Affect Flavor Batch Pasteurization HTST Pasteurization Source: http://www.foodsci.uoguelph.ca/dairyedu/home.html

9. Dairy Processing Handbook, Tetrapak, Lund, Sweden

11. https://scienceandfooducla.wordpress.com/2013/03/05/homemade-ice-cream/

12. High quality ice cream generally has… 14% butterfat Lower relative overrun High quality milk ingredients High quality non-milk ingredients (inclusions and variegates) Inclusions: cookies, candies, nuts Variegates: ripples, swirls Vanillin

13. What makes UConn’s ice cream so good? The Kellogg Dairy Center produces excellent milk Batch Pasteurization provides butterscotch “notes” to the background flavor Superb cold storage (-20°F) and short distance transportation provides for virtually no freeze-thaw cycling and formation of ice crystals