Milk and non-fat milk solids in ice cream

摘要

Milk typically consists of approximately 87 per cent water, 3.9 per cent fat, 3.5 per cent protein and 4.5 per cent lactose (milk sugar). In addition, there are minerals and miscellaneous other minor constituents. When calculating ice cream recipes, ice cream application experts are interested in different parts of the milk or the milk based raw materials. There are several expressions and abbreviations that are essential for understanding the calculations and the theory surrounding ice cream processing.