Related Experiment Video
Updated: Jan 26, 2026

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
Published on: October 4, 2024
Use of the Osmometer for Quality Control of Ice Cream Mix 1
Robert J Baer1, Timothy P Czmowski1
1Dairy Science Department, South Dakota State University, Brookings, South Dakota 57007-0647.
Abstract:
Fourteen brands of commercial vanilla ice cream, purchased at three different times, were analyzed for freezing point, firmness, fat, solids-not-fat, total solids, and net weight. Mean freezing points ranged from -2.65 ± .04 to -3.24 ± .19°C, which indicated ice cream composition and mix formulations varied. Values for mean penetrometer readings ranged from 120 ± 6.0 to 193 ± 34.9 mm; fat, 9.3 ± .23 to 16.8 ± .20%; solids-not-fat, 25.2 ± .17 to 29.6 ± .64%; total solids, 35.5 ± .25 to 42.0 ± .26%; and net weights, 1.026 ± .045 to 1.756 ± .017 kg/1.89 liter. The freezing point osmometer has potential use as a rapid quality control instrument to measure the freezing point of ice cream mix and detect when improper quantities of soluble mix ingredients have been incorporated into the mix. More testing of mix formulations will improve product uniformity and quality and assure compliance with regulatory standards.
More Related Videos
09:32LabVIEW-operated Novel Nanoliter Osmometer for Ice Binding Protein Investigations
Published on: February 4, 2013
09:43Identification of Plant Ice-binding Proteins Through Assessment of Ice-recrystallization Inhibition and Isolation Using Ice-affinity Purification
Published on: May 5, 2017
Related Concept Videos
Quality Control
Quality control helps track data, visualize trends, and identify variations, making it easier to detect deviations that may affect the accuracy of an analysis. One way to do this is by generating a quality control chart, which...
Mixing Concrete
Mixing Time
Quality of Water
Quality Assurance
Ready Mixed Concrete