ABSTRACT
Ice cream and frozen desserts are globally popularized milk products whose industrial demands are rapidly growing day by day. Hence the major share of milk produced across the globe is being utilized for the production and marketing of frozen dairy products. Ice cream is familiar to all age groups of people since decades. The physical properties of the end product are highly influenced by the processing and chemical parameters like pasteurization, homogenization, aeration, and aging of the ice cream mix prior to freezing. Ice cream mixture includes milk components, water, sucrose, dextrose, egg, and egg products, flavoring, and coloring components, stabilizer, emulsifier, and optionally other components. According to the processing parameters and consumer requirements and expectations, composition of ice cream varies from industries to industries which finally get reflected to the quality of the finished product. This chapter deals with the laboratory methods used to estimate the chemical composition of ice cream and frozen dairy foods.
