| abstract |
Frozen dairy products are provided that have an overrun of about 200 % and that are soft and scoopable at about 0 °F to about 5 °F. The frozen dairy products comprise from about 10 % to about 13 % of milk solids non-fat, from about 4 % to about 16 % of milk fat, from about 5 % to about 10 % of sucrose, from about 2 % to about 8 % of corn syrup having a DE of about 36, from about 4 % to about 12 % of dextrose, from about 0 % to about 1.5 % of starch, and from about 0.2 % to about 1.0 % of stabilizer, with the balance being water. The method of production for the frozen dairy products comprises the steps of heating water to a temperature from about 120 °F to about 130 °F, agitating the water, adding to the heated water the sucrose, corn syrup, dextrose, starch, and stabilizer to form a first mixture, agitating the first mixture, adding the milk fat and the milk solids non-fat to the first mixture to form a final mixture, agitating the final mixture, pasteurizing and homogenizing the final mixture, aerating the final mixture to an overrun of about 200 %, extruding and packaging the final mixture, and hardening the final mixture at about -30 °F. |