Homemade Ice Cream Research Articles

Physicochemical characteristics of homemade ice cream with mustard green (Brassica juncea) powder or puree

Ice cream is a product of high sensory acceptance because of the countless flavor options and their combination. It has become one of the most popular desserts and its production is increasing year by year and highly accepted by children, adolescents, adults, as well as the elderly public. A number of studies have been carried out in developing new functional ice creams with ingredients such as fruits like avocado, dragon fruit, banana, passion, guava, lemon and soursop. The present study was, therefore, carried out to assess the possibility of producing homemade ice cream with enhanced nutritional value with mustard green leaves. This research explored the utilization of powdered and fresh mustard green leaves in the form of puree as nutritional enrichment for homemade ice cream. Homemade ice cream ingredients in this experiment consisted of 100 g solids and 150 ml water. The solids consisted of 74 g full cream milk powder, 15 g sugar, 10 g skimmed milk powder, 0.5 g emulsifier, and 0,5 g Carboxy Methyl Cellulose. Mustard green powder was added in accordance to treatments, namely 3%, 6%, 9% and 12% from the 100 g solids. Whereas mustard green puree were added as replacement of 100 ml water from the total of 150 ml water in the formula. Control treatment was made with no mustard green powder or puree. The chemical and physical characteristics were determined in three replicates using randomized completely blocked design. Data was submitted to Analysis of Variance (ANOVA) and further tested using Honestly Significant Difference (HSD). Based on the results of this study, the addition of mustard green powder and puree on homemade ice cream had significant increase in ash content, total chlorophyll, melting rate, viscosity, and yellowness, but a decrease in overrun, lightness, and redness. The higher the concentration of mustard green powder or puree, the higher the increase of ash content, total chlorophyll, melting rate, viscosity and yellowness. On the other hand, the higher the concentration of mustard green powder or puree the higher the decrease of overrun, lightness, and redness. Mustard green powder gave higher ash content and total chlorophyll than the puree, but mustard green puree gave brighter colour indicated by higher lightness, greenness, and yellowness. Key words: ice cream, homemade, mustard green, powder, puree, enrichment

Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream

The homemade ice cream formulations produced from the partial replacement of dairy fat with unripe banana biomass (UBB) were elaborated and characterized. Formulations 1, 2 and 3 with 2.6%, 12.5% and 21.9% of reconstituted UBB, respectively in partial replacement of heavy cream were compared to the traditional formulation (0% UBB and 100% of heavy cream). The characterization included: physicochemical, microbiological, and sensory analyses. Fat reduction of at least 22.6% in centesimal composition were noticed among the formulation with UBB (p < 0.05). The titratable acidity and meltdown rate of the formulations increased with the addition of UBB and fat reduction. The sensory analysis showed that the preference of the panellists reduced with substitution of cream for UBB. The traditional formulation and formulation 1 were the most preferred. There was no difference in the attributes of overall impression, appearance, creamy texture, color, sweet taste and vanilla flavor between the traditional formulation and formulation 1 in the acceptance test. It was also found that the intention to consume those same formulations was positive. Therefore, the production of ice cream using prebiotic fat replacers are an interesting option to be explored in an attempt to combine sensory acceptance with health benefits.

Detection of gelatin in ice cream using QCM sensor

Gelatin in ice cream samples has been successfully identified using Quartz Crystal Microbalance (QCM) sensors. The sensor was prepared by polyaniline and nickel nanoparticles modification. The modification was deposited on the surface of QCM gold electrode using layer by layer (LbL) method. Performance of the sensor was investigated for gelatin determination in the homemade ice cream samples. The homemade ice cream was made with and without porcine or bovine gelatins addition. The experiments were performed in various concentration of the ice cream (100, 200, 300, 400, and 500 ppm) at pH 9. The measurement was compared to the standard of porcine and bovine gelatins. The results showed that the sensor can be identified gelatin in ice cream samples. Frequency shift of ice cream that contained porcine gelatin was appeared as positive value, whereas a negative shift value was occurred for ice cream that contained bovine gelatin.

Study on Probiotic Icecream

Use of probiotics in human diet benefits the consumers by regulating intestinal transit and immune system. Using various foods as a vehicle for probiotics has become increasingly popular practice. Based on these considerations, we wanted to study the possibility of obtaining icecream which contains viable microorganism cells with probiotic role. I chose ice cream because it is a product with a high nutrient content both for microorganisms and consumers. The main objective of this paper is to study the ability of different strains of probiotics to remain viable in the matured icecream compared to icecream stored at -5°C. Five samples of icecream were prepared, all after the same recipe. Molasses was used as a sweetener. The difference between the five types of ice cream consisted of the milk used, which was inoculated with different strains: Lactobacillus plantarum, Bifidobacterium infantis 4BN, Lactobacillus casei 4BN, Bifidobacterium breve 4BN and a mix prepared from the strains mentioned above. We determined the fat content of the icecream, using the butirometric method and its acidity by titration with NaOH. The results obtained were compared with the acidity and the fat content (determined using the Röse-Gottlieb extraction method) of the homemade icecream. Viable cell counting was performed by Trypane-Blue method and then the Fourier-IR spectra of the samples were evaluated. The cells of Lactobacillus plantarum strain and the bacterial cells in the mix proliferated the best, both in matured icecream and in icecream stored at -5°C. Most of the cells belonging to other strains of bacteria remained viable, but not all. Given these results, we can consider the molasses sweetened icecream as a suitable food product to carry certain types of probiotics.

Detection and Enumeration of Salmonella Enteritidis in Homemade Ice Cream Associated with an Outbreak: Comparison of Conventional and Real-Time PCR Methods

Salmonellosis caused by Salmonella Enteritidis (SE) is a significant cause of foodborne illnesses in the United States. Consumption of undercooked eggs and egg-containing products has been the primary risk factor for the disease. The importance of the bacterial enumeration technique has been enormously stressed because of the quantitative risk analysis of SE in shell eggs. Traditional enumeration methods mainly depend on slow and tedious most-probable-number (MPN) methods. Therefore, specific, sensitive, and rapid methods for SE quantitation are needed to collect sufficient data for risk assessment and food safety policy development. We previously developed a real-time quantitative PCR assay for the direct detection and enumeration of SE and, in this study, applied it to naturally contaminated ice cream samples with and without enrichment. The detection limit of the real-time PCR assay was determined with artificially inoculated ice cream. When applied to the direct detection and quantification of SE in ice cream, the real-time PCR assay was as sensitive as the conventional plate count method in frequency of detection. However, populations of SE derived from real-time quantitative PCR were approximately 1 log higher than provided by MPN and CFU values obtained by conventional culture methods. The detection and enumeration of SE in naturally contaminated ice cream can be completed in 3 h by this real-time PCR method, whereas the cultural enrichment method requires 5 to 7 days. A commercial immunoassay for the specific detection of SE was also included in the study. The real-time PCR assay proved to be a valuable tool that may be useful to the food industry in monitoring its processes to improve product quality and safety.

Glen Pher Lofgreen1

“I have lived simply, I have laughed frequently, and I have loved deeply. What more can I ask?” Glen Pher Lofgreen was born September 28, 1919, in St. David, AZ. He was the 10th of 19 children, including six half brothers and two half sisters. Growing up on a small farm, he loved sports, music, homemade ice cream, and cattle. Following high school graduation in 1937, he enrolled in the animal husbandry course at the University of Arizona. After Pearl Harbor was bombed in 1941, he enlisted in the military, but in 1942, he was given a medical discharge when he contracted rheumatic fever. Returning to St. David, Glen worked as a high school janitor and met June McRae. Their marriage in 1945 was blessed with seven children. When he died on October 14, 2004, he left 38 grandchildren, and 21 great-grandchildren. Glen received his B.S. degree in animal husbandry at the University of Arizona in 1944. Shortly after their wedding, Glen and June traveled to Ithaca, NY, for his graduate studies. Mentored by Jack Loosli, Glen investigated nitrogen metabolism and theoretical nitrogen requirements of sheep and cattle, receiving his M.S. and Ph.D. degrees at Cornell University in 1946 and 1948, respectively. Glen started his teaching and research career at Montana State University during the winter of 1948. Quickly realizing a preference for the warmer climes of his youth, he joined the faculty of the University of California, serving on the Davis campus from 1948 to 1968, and subsequently at the University's Desert Research and Extension Center (in El Centro) until he retired in 1977. Then, Glen joined New Mexico State University, serving for 13 yr as superintendent of the newly inaugurated Clayton Livestock Research Center.

Risk factors for sporadic infection with Salmonella enteritidis, Denmark, 1997-1999.

In a prospective case-control study of sporadic Salmonella Enteritidis infection in Denmark (1997-1999), foreign travel was reported by 25% of 455 case patients and 8% of 507 controls (odds ratio (OR) = 3.7, 95% confidence interval (CI): 2.4, 5.5). Among nontravelers, 80% of 335 cases and 81% of 467 controls had consumed eggs or dishes containing raw or undercooked eggs during the week before disease onset or interview, while 35% of cases and 19% of controls had incurred this exposure the day before onset or interview (OR = 2.2, 95% CI: 1.5, 3.1). Specific exposures included consumption of buttermilk dessert (OR = 11.7), homemade ice cream (OR = 4.3), raw eggs (OR = 3.4), and eggs fried "sunny side up" (OR = 2.5). Among persons who had used eggs in the week before disease onset or interview, eggs from battery laying hens were associated with disease (white eggs: OR = 2.4, brown eggs: OR = 1.9), whereas consumption of pasteurized eggs tended to be protective (OR = 0.3). The study confirmed that eggs are the principal source of S. Enteritidis in Denmark. This conclusion was reached through the use of an exposure time window that corresponds to the most relevant incubation period rather than the maximum incubation period. The authors recommend this method in studies that have the objective of determining risk associated with common exposures.

Confounded Life

FICTION Confounded Life Tina Rae Collins WE WERE POOR. Not because my daddy didn't have a good job. He did. Wewerepoorbecausehewasted his moneyonwhisky. Inever could figure outwhyheneeded tobuy it, when the sheriffhabitually confiscated itfrom others andbroughtittomy dad. I couldn'tunderstand that either, since the sheriff later had to bring Daddy home falling-down drunk after he caught him weaving up and down Mare Creek in his old beat-up Chevy truck. Daddy had bought his truck from B&D Motors for $200. It never did run right, so Daddy often told everyone on the creek, "Don't buy nothing from B&D Motors. You know what their name stands for, don't you? Bad and Dirty." Mommy tried to feed us and keep us clothed the best she could, but often we missed supper. Daddy came home drunk and either made us all so nervous we couldn't eat or, in a drunken rage, turned over the old metal kitchen table and dumped the food all over the floor. To make sure we ate, we usually tried to hustle and get our food onto our plates and sneak out of the house to eat on the porch, or into the bedroom in the winter, before Daddy made it home from work. Daddy was drunk on my eighthbirthday. I knew I wouldn't get any presents. I never did. But I so hoped I'd have a white cake with white icing and maybe some homemade vanilla ice cream. I loved homemade ice cream. I loved watching Mommy make it. She'd stick her finger into it to check it and let my younger sister and me lick it off. How I loved that ice cream. She was making some when Daddy drove up into the yard. When I heard the truck, I jerked my head around and looked toward the kitchen door. "Reckon he's drunk?" I asked, looking up at Mommy. Mommy's smile turned into a deep frown and her forehead wrinkled. "Likely so," she muttered. My sister and I ran into the living room. We had just climbed onto the couch and were on our knees looking out the window when the house shook. "Mercy, young'uns, what was that?" Mommy asked as she hurried into the living room. The house shook again. "He's driving the truck into the house, Mommy," I said. 49 I wasn't surprised that he would do this. The month before, when the '57 flood had wreaked havoc all over the Big Sandy Valley, he had driven his truck into the swelling waters of Mare Creek. A neighbor had waded in, water up to his waist, and carried my younger sister and me to safety. Mommy, Daddy and my older sisters somehow managed to make their way to the bank. Just the week before my birthday, he had come home drunk and shot up all the porch furniture. "Get on in the bedroom, girls," Mommy told us. "I'll see what's the matter with him." She went out onto the porch. My sister and I stayed on the couch and watched through the window. Daddy kept backing up and ramming the house. As I watched and listened, I thought about my ice cream, melting I was sure. He might even pour it out, or demand the whole batch for himself. "Bennie, what in the world are you doing?" Mommy called. If he heard her, he didn't acknowledge it. Finally, after maybe twenty times of hitting the house and backing up, Daddy backed up one last time, turned off the truck and got out. Mommy didn't say anything. She just looked at him. "What are you looking at?" he demanded, his hands on his hips. "Nothing," Mommy responded. "You spoke the truth for sure that time, woman," Daddy said. "You ain't looking at nothing." He staggered from around the truck and tried to amble up the three weak steps that led to the back porch. But on the second step he stuck his right foot too far back and it fell through the crack in the back. His leg got caught, and the rest of his body spread itself out in...

The role of home-made ice cream as a vehicle of Salmonella enteritidis phage type 4 infection from fresh shell eggs.

A family outbreak of Salmonella enteritidis PT4 infection is described in which home-made ice cream was identified as the vehicle of infection. The ice cream contained approximately 10(5) S. enteritidis PT4 organisms per gm and was probably contaminated by an infected shell egg containing between 10(5)-10(8) organisms. The continued relevance of the Chief Medical Officer's warning on the use of raw shell eggs is highlighted. Home-made ice cream using the same recipe as ice cream that had been incriminated as the cause of the family outbreak of S. enteritidis PT4 infection was used to study the growth of the organism that might have occurred in the 3-4 h it took to prepare the product. When the inoculum was in the stationary phase, as it would be from shell or other cross contamination, there was a lag phase of 3 h before growth occurred at room temperature. Even when actively multiplying organisms were introduced, as may be found in an infected egg, there was less than 3 log(10) increase in the salmonella count in 4 h at room temperature. It was, therefore, given the high S. enteritidis count, unlikely that the ice cream was cross-contaminated. By contrast, raspberry sorbet at pH 3.73 proved to be lethal to a large inoculum of S. enteritidis and may be a relatively safe raw egg containing product.

Corporate environmental performance expectations in the 1990s: More than just compliance

AbstractWhat do General Motors and Ben and Jerry's Homemade Ice Cream have in common? Both companies have endorsed the CERES principles, a model corporate code of environmental conduct developed by the Coalition for Environmentally Responsible Economies (CERES). This model code generally goes well beyond what is now typically required of industry to maintain compliance with already stringent requirements established by regulatory agencies.And the CERES principles are not the only game in town. Many other environmental initiatives have surfaced both in the United States and abroad over the past few years. This article discusses six sets of current initiatives and provides managers with a vital tool for discussing these initiatives with top management and others throughout their organizations.

The thermodynamics of home-made ice cream

Using the production of ice cream to teach heat capacity, viscosity, and freezing-point reduction.

An outbreak of salmonellosis associated with a fatality in a healthy child: a large dose and severe illness.

In June 1982, an outbreak of Salmonella gastroenteritis occurred on a farm in Wyoming. All eight affected persons became severely ill 8-18 hours after they had eaten homemade ice cream. A previously healthy 13-year-old boy died 37 hours after exposure; his mother and four younger siblings were transferred to intensive care units in hospitals in adjoining states, and the remaining two adult males were hospitalized locally. Salmonella typhimurium was isolated from all eight ill persons, from the remaining ice cream, and from the family's hens whose eggs were used in the preparation of the ice cream. All Salmonella contained identical plasmids (60-, 5.6-, and 3.3-megadalton); the ice cream contained 10(6) salmonellae/g and, according to food histories, individuals consumed an estimated dose of between 10(8) and 10(9) organisms. The fatal illness occurred in the boy who had eaten the largest amount of ice cream (10(9) organisms). This report demonstrates that Salmonella can cause fatal illness in previously healthy individuals and that the incubation period and the severity of the illness may be related to the dose.

Epidemiology of Milk-Borne Diseases

Secular trends in milk-borne diseases in the U.S.A. show numerous outbreaks associated with ingestion of raw milk in the early 1900s until the end of World War II. Diseases common in this period, but no longer milk-borne, were typhoid fever, scarlet fever, septic sore throat, diphtheria, tuberculosis, shigellosis, and milk sickness. Milk-borne and milk-product-borne diseases rarely reported somewhere in the world were botulism, Escherichia coli enteritis, Pseudomonas aeruginosa enteritis, listeriosis, Clostridium perfringens enteritis, Bacillus cereus gastroenteritis, Haverhill fever, Q fever, hepatitis A, poliomyelitis, toxoplasmosis, histamine intoxication and hypertension. After most milk was pasteurized, outbreaks decreased dramatically. Milk-borne diseases of contemporary importance in the U.S.A. are salmonellosis, campylobacteriosis, staphylococcal intoxication, brucellosis, and yersiniosis. These have usually been associated with ingestion of raw milk, certified raw milk, home-made ice cream containing fresh eggs, dried milk, pasteurized milk which was contaminated after heat processing, or either cheese made from raw milk or cheese in which starter activity was inhibited during its manufacture.

Current Trends in Foodborne Salmonellosis in the United States and Canada

In the United States, Salmonella has been isolated from over 31,000 persons during 1979; this figure is more than 60% higher than isolations made 18 years earlier. In Canada, the change from about 5,000 isolations from humans in 1977 to more than 8,000 in 1979 is also approximately a 60% increase, but over an interval of only 3 years. In the U.S. during 1973 – 1978, salmonellosis accounted for 40% of reported cases of foodborne disease and 23% of reported outbreaks of foodborne disease. In Canada during 1973–1975, it accounted for 39% of all reported cases of foodborne disease and 25% of reported outbreaks of foodborne disease. Foods most frequently reported as vehicles of salmonellosis in the U.S. were beef, turkey, homemade ice cream (containing eggs), pork and chicken. Turkey was the most frequently reported vehicle in Canada. Factors usually contributing to these outbreaks (in order of importance) are improper cooling, lapse of a day or more between preparation and serving, inadequate cooking or heat processing, ingestion of contaminated raw ingredients, and cross-contamination. Changes in the relative frequency of isolations of particular serovars sometimes indicate spread of foodborne Salmonella by a particular food or the effectiveness of a control measure. Factors that perpetuate the Salmonella problem are Salmonella-contaminated rendered animal byproducts and contaminated feed, concentrating animals in feed lots and brooding houses, spreading Salmonella during animal slaughtering and processing foods of animal origin, national and international distribution of food and feeds, food preparation and storage practices in foodservice establishments and homes and environmental contamination from animal wastes and other sources.

Salmonellosis associated with homemade ice cream. An outbreak report and summary of outbreaks in the United States in 1966 to 1976.

During the period 1966 to 1976, 22 outbreaks with 292 individual cases of salmonellosis associated with the consumption of homemade ice cream were reported to the Center for Disease Control. Salmonella typhimurium accounted for 45% of the outbreaks. The source of eggs used was known in 13 outbreaks, and all were ungraded farm- or home-produced eggs, a potential source of salmonellae. In 11 outbreaks, the method of preparation was known, and in all, the ice-cream custard had not been cooked before freezing.

Salmonellosis Associated With Homemade Ice Cream

During the period 1966 to 1976, 22 outbreaks with 292 individual cases of salmonellosis associated with the consumption of homemade ice cream were reported to the Center for Disease Control. Salmonella typhimurium accounted for 45% of the outbreaks. The source of eggs used was known in 13 outbreaks, and all were ungraded farm- or home-produced eggs, a potential source of salmonellae. In 11 outbreaks, the method of preparation was known, and in all, the ice-cream custard had not been cooked before freezing.