Milk fat component in ice cream

The main ingredients provide the required sensory properties: ice gives cooling, fat provides creaminess, air gives lightness and softness, sugar provides sweetness and flavors enhance its taste.

Milk fat or butterfat, as it is sometimes called, is the most important component of ice cream. It is also the most expensive major ingredient of ice cream, and so the higher the fat content, generally the more expensive the product.

Milk fat gives ice cream a rich and creamy flavor. Fat also contributes to producing a smooth texture and greater resistance to melting.

The fat also is a concentrated source of calories and contributes heavily to the energy value of ice cream.

A milk fat content between 14% and 22% is ideal for producing a rich tasting, full bodied ice cream. According to US standards, ice cream must contain at least 10% milk fat, before the addition of bulky ingredients and must weigh a minimum of 4.5 pounds to the gallon. Ice cream made with less than 14% milk fat is weak-bodied coarse and icy.

Decreasing the fat content of ice cream decreases the creamy sensation and increases the intensities of flavors of skim milk powder and of corn syrup.

It also impacts on added flavors, since there are many flavor components that are fat soluble, which are released to the olfactory senses as fat melts.
Milk fat component in ice cream

What is buttermilk?

Originally, buttermilk was the fluid remaining after cream was churned into butter. Buttermilk has been drink and used in American cooking since colonial times. Dutch settlers in New York had it with their breakfast. 

Today, cultured buttermilk is made by adding acid lactic bacteria to milk, usually low-fat (1% milk fat) or fat free milk. Lactic acid is a byproduct naturally produced by fermenting lactose.

As the natural bacteria in the milk produce lactic acid at room temperature, the pH of the milk decreases and the casein precipitates, which cause the curdling or clabbering. And that is why buttermilk is thicker than plain milk.

Buttermilk is used in buttermilk biscuits and certain other baked goods primarily for flavor, although it can whiten, tenderize and leaven in some cases.

As a drink, buttermilk is tangy, highly flavored, and very nutritious. Like cream, buttermilk is thick and full bodies and like wine it fills the mouth with lasting, tart flavor.
What is buttermilk?

What are the toffee ingredients?

A good toffee has equal or nearly equal amounts of butter and sugar and a large helping of nuts to impart their special flavor. Toffee is buttery rich, very crunchy creation.

Like hard candy and brittle, toffee is made from boiling sugar or molasses with water and butter until a caramel is formed. Toffee contains dairy products which provide its caramel color and flavor through cooking.

A typical commercially made toffee contains the following ingredients:
*Sugar
*Glucose syrup 42 DE
*Condensed milk
*Fat

Other optional ingredients including:
*Milk powder
*Whey powder
*Hydrolyzed whey syrup
*Invert sugar syrup
*Brown sugar
*Golden syrup
*Emulsifier
*Glucose syrup 68 DE
*Isomerase glucose
*Salt
*Flavor
*Color

Water in toffee allows the sugar to dissolve during cooking. Water may be added directly or may be added in the form of milk or other dairy products that are mostly water.

All toffees contain skim milk solids and usually some fat. A toffee can be and using full cream milk and butter or with skim milk and vegetable fat – some toffees lie somewhere in between the two extreme.

Toffee made using higher fat dairy products has a crisp and delicate texture, while toffee made lower fat ingredients has more of a hard candy texture.

Vanilla extract and salt are the most common flavors added to toffee and serve to balance and complete the flavor, but other flavors such as coffee extract may also be used.

English toffee is very buttery form of toffee to which almonds are often added. These nuts provide flavor and textural contrast to toffee.
What are the toffee ingredients?

Ghee

Ghee is clarified butter which means it’s basically butter with the milk solids removed. It is often used in making Indian food.

Ghee is sweet in taste and has a cooling potency. It is anti-aging, nourishing, rejuvenating, good for the eyes, kindles agni, improves digestion, enhances memory, intellect, stamina, immune system and promotes longevity.

Ghee can be used for long, slow frying, for it does not burn quickly as butter would, and it keeps well at room temperature for months in tropical kitchens.

As it turns from butter into ghee, its flavor is transformed to toasted nutty heights, enhancing the dishes in which it is used.

Chemically, ghee is a complex lipid consisting of mixed, FFAs, phospholipids, sterols, sterol esters, soluble vitamins, carbonyls, hydrocarbons, carotenoids, small amounts od charred casein and traces so calcium, phosphorus, iron and zinc.
Ghee

Composition of milk

Food Ingredient
The average gross composition of cow’s milk is as follows: water, 87%, fat, 3.7%; lactose, 4.9%; protein, 3.5%; and ash, 0.7%.

However, the composition of milk from individual cows may vary considerably from these average values.

Breed differences, the time of year, the time of day, individual differences, the age of the cow, the period of lactation, the portion of any one milking , feeding, etc. are some the factors that may contribute to composition of milk.
Usually milk obtained in the fall and early winter is richer in fat that that obtained in the spring and summer. 

The morning milk usually richer in aft than evening milk, at times by almost 2%.The first portions of milk drawn in the milking process are lower fat that the last portions.
Food Ingredient