Frozen custard

Icecream Frozen custard Frozen yogurt Ice milk... 

Frozen desserts containing milk products include ice cream and frozen custard, ice milk, sherbet and mellorine. A brief description of each of these products is presented here. An entire chapter in the previous edition of this text is devoted to frozen desserts and their properties, composition, and technology (Keeney and Kroger 1974). Additional comments on these products appear in the last chapter of this book. 

Caseinates may not be used to satisfy any part of the total milk solids requirement. Increases in milk fat may be offset by corresponding decreases in nonfat milk solids, but the latter must be at least 6% in frozen custard and ice cream and 4% in ice milk. Corresponding adjustments may be made in bulky flavored products. 

Synonyms Casein, potassium salt Caseins, potassium complexes Definition Potassium salt of casein Properties Off-wh. solid Toxicology TSCA listed Uses Antistat in cosmetics flavoring agent in dairy prods., margarine, frozen custard, fruit sherbets binder emulsifier for low sodium dietetic foods... 

Uses Emulsifier for foods, frozen desserts, ice cream, ice milk, frozen custard, soft-serve and other specialty prods. 

Uses Food emulsifier, foaming agent for ice cream, frozen custard, ice milk, sherbets, whipped toppings, coffee whiteners, cake icings and fillings dough conditioner... 

Fresh strawberries are good in dishes such as breakfast cereals, cheesecake, compotes, cottage cheese salads, crepes, custards, French toast, gelatin salads, ice cream, milk shakes, pancakes, pies, puddings, sherEiets, sundaes, and waffles. Thawed frozen strawberries may also be used in many of these dishes. 

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