Some Factors Influencing the Crystallization of Lactose in Ice Cream

Abstract

The crystallization of lactose in ice cream is of interest as the defect known as sand is caused by the presence of lactose crystals of sufficient size that they can be detected by the tongue on the roof of the mouth. This was first shown in 1920 and 1921 by Bothell (1) and Zoller and Williams (2). Following these early papers many publications have appeared on the subject of sandy ice cream, the conditions which promote this defect and suggested methods of avoiding sand. The physical chemistry o lactose crystallizatio n has also been studied fairly thoroughly. Prior to discussing any experimental work, it seems advisable ~o review the known facts and theories regarding the crystallization of lactose in ice cream.