So-called lite varieties are aimed at the dieting public they may be low in fat, have no fat, have reduced amounts of sugar or may be sweetened by artificial sweeteners.Īccording to the National Yogurt Association, citing the official definition of the Food and Drug Administration (FDA), yogurt is milk (or other dairy products) fermented with the benign bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. No-fat ice creams are produced using whey or non-fat dry milk products. Low fat ice creams have reduced levels of butterfat their chief ingredient is skim milk. Custards and puddings have a higher egg content and a more dense structure than ice cream. Frozen puddings contain flour in addition to egg yolks. Custards are also cooked products whereas ice cream batter is a pasteurized and homogenized mixture. Ice cream is further subdivided into packaged forms and novelty products: predominantly ice cream bars, fruit bars, and ice cream sandwiches.įrozen custard differs from ice cream in that it contains egg yolks. Legal definitions vary from state to state but are very similar. These products differ from one another by fat content or the source of the fat. The full range consists of ice cream frozen custard low fat or non-fat ice cream, sometimes called ice milk or dietary frozen dessert sherbet water ice frozen yogurt frozen pudding and mellorine. The Census Bureau treats these variants as part of the same industry and calls them frozen desserts. Most ice cream made in the United States is regular, but a wide variety of similar products will be found in grocers' and supermarkets' freezers. This is the product people call regular ice cream. Ice cream may contain egg whites and will contain a stabilizer. The product is required to weigh at least 4.5 pounds to the gallon. Strictly speaking ice cream is a frozen dairy product with at least 20 percent of its content consisting of milk solids and 10 percent butterfat. NAICS: 31-1520 Ice Cream and Frozen Dessert Manufacturing
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