Some Factors Influencing the Crystallization of Lactose in Ice Cream

Summary A brief review of the theories concerned with the crystallization of lactose in ice cream has been presented, including a discussion of the properties of supersaturated lactose solutions, isomeric forms of lactose, and the rate of diffusion in ice cream at low temperatures. Four methods of detecting crystallized lactose in ice cream were studied. The microscopic method has been given in detail because of its employment in this research. The following factors and their influence on lactose crystallization in ice cream were discussed: Composition of the mix, freezer operation, rate of hardening, method of packaging, development of crystals throughout the mass of ice cream, temperature fluctuations, mechanical shocks, presence of seed or nuclei, mix pasteurization temperature, presence of nut meats and extent of fat globule clumping.