4 hours ago, paulraphael said:
That's an interesting old study. I actually had a copy in my pile of digital papers. It's one of the more thorough published papers on this topic—along with some of the earlier papers that it tries to refute.
It's important to consider specificity in science. This paper looked for specific effects under four different combinations of time and temperature. The earlier papers that came to different conclusions were looking at somewhat different effects, and were looking at different combinations of time and temperature. It's not surprising that they came to different conclusions. I pasteurize at 75°C for 30 to 45 minutes; this is outside the range looked at by these researchers.
Commercial ice cream manufacturers have become quite sophisticated at manipulating time and temperature. Jenni Britton Bauer uses protein denaturization to get custard-like textures without eggs. Haagen Dazs uses it to make retail ice cream without stabilizers. There are many possibilities.
The sad part is that most of the ice cream-specific research has been done by manufacturers and is proprietary. Haagen Dazs publish in science journals; they keep secrets. Britton-Bauer said she figured it out with the help of some hints from university researchers—probably ones who had worked on commercial projects.
Wonderful hobby we happened to take interest in. Who knew making ice cream was this involved hehehehehe
