Melting Quality Characteristics
1. Curdy Melt-Down: May be due to visible fat particles or due to coagulation of the milk proteins so is affected by factors that influence fat destabilization or the protein stability such as:
- High acidity (protein coagulation).
- Salt balance (protein coagulation).
- High homogenizing pressures (fat coagulation).
- Over-freezing in the freezer (fat coagulation).
2. Does not Melt: See ice cream structure, under the section on melt-down and fat structure/destabilization. May be caused by:
- Over emulsification.
- Wrong emulsifier.
- High fat.
- Excessive fat clumping in the mix due to homogenization at too low a temperature or single-stage homogenizer.
- Freezing to too low a temperature at freezer.
3. Wheying off: The salt balance, protein composition, and carrageenan addition (or lack or it) all are factors.