Milk Fat and Total Solids Composition of Purchased Vanilla Ice Cream Samples

Abstract

Fat and total solids content of 233 vanilla ice cream samples were measured in duplicate by Mojonnier procedures in 1982 and 1983. Over 16% of the samples were below the minimum of 10.0% milk fat. One half of the samples were between 10.0 and 12.0% milk fat, and the remaining samples contained more than 12.0% milk fat. The total solids content of two-thirds of the samples was between 37.0 and 40.0%. Although 18% of the samples had more than 40% total solids, 15.0% of the samples contained less than 37.0% total solids. During 1983, 18.2% of the 99 samples contained less than the minimum required 2.25lb of ice cream per half gallon. Manufacturers should check the milk fat and total solids content of each batch of mix prior to freezing. Packaged weight should be checked more closely while freezing to assure that minimum requirements are met.