Dairy Science and Food Technology

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DSFT has been providing science based consultancy services globally since 2002.
  
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Overrun is important in ice cream or gelato manufacture. Apart from contributing to the profitability of an ice cream business, overrun influences important product characteristics. High levels of overrun can be generated using air pumps but there is a maximum value for each ice cream mix and above this value product shrinkage and other problems may develop on storage. The maximum value is dependent on several factors including the MSNF, fat and total solids concentrations of mixes. A calculator has been added to the site to determine the maximum safe level of overrun for an ice cream mix.

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