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Ice-cream is a frozen dessert, which must to be consumed immediately, it must be keeping in freezer, on purpose to save it‘s quality. Each stages of ice-cream production, used materials, further ice-cream storage and transporting to consumer are very important. On summer time, when ice-creams consuming rapidly increases, freezers in stores are constantly swinging and are not always properly closed by customers. Because customers don‘t know a lot about this frozen dessert, especially about physicochemical properties of ice-creams, therefore customers not always choose good quality and worth price product. In Master Thesis are established and compared ice-creams, produced from different primary mixture, physicochemical properties: amount of dry materials, amount of fat and pH. Estimated storage conditions influence of ice-creams physicochemical properties. The results of research showed, that change of ice-cream physicochemical properties depends from ice-creams class and storage temperatute. pH and amount of fat don‘t have a bigger influence, although pH and amount of fat decrease established, when storage conditions are not constant. The amount of dry materials mostly depends of storage conditions. |
