Ice milk

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Ice milk, or iced milk, is a frozen dessert with less than 10 percent milk fat and the same sweetener content as ice cream. Ice milk is sometimes priced lower than ice cream.

A 1994 change in United States Food and Drug Administration rules allowed ice milk to be labeled as low-fat ice cream in the United States.

Products containing less milk fat but higher sweetener content are sold as sherbet, and products with no milk fat or dairy analogues are sold as sorbet. Products which use nonfat or lowfat yogurt or dairy analogues are sold as frozen yogurt.

Video Ice milk

Canadian guidelines

Ice milk mix

Ice milk mix, the primary ingredient of ice milk, is defined as the unfrozen and pasteurized combinations of milk or milk products. In most of the cases, it will contain: eggs, a flavoring preparation, cocoa or chocolate syrup, sequestering agents, salts, food colouring, and ph adjusting agents, It could be sweetened by any sweeteners included but not limited to sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids. However, there are some restrictions in certain food additive and ingredients that being added in ice milk mix. For example, there should be:

1. Less than 0.5% of stabilizing agent in the product,
2. Less than 1.5% of microcrystalline cellulose,
3. Less than 1% of added edible casein or edible caseinates
4. Less than 33% of solid,
5. Milk fats between 3% to 5%

All of the above restrictions are strictly regulated by the Government of Canada under Food and Drug Regulations

Ice milk

In Canada, ice milk is defined as the frozen food that is made by freezing an ice milk mix with or without adding air to the product. The drink may also have cocoa or chocolate syrup, fruit, nuts, or other sweeteners for flavoring purposes. To be considered ice milk, a set criteria must be met:

1. The drink should contain a minimum of 33% solid
2. Contain between 3-5% milk fat
3. Greater than 160 grams of solid and no less than 14 grams of milk fat per liter
4. Contains no more than 100,000 bacteria per gram
5. Contains no more than 10 coliform organisms per gram

All of the above criteria are needed for the product to be considered ice milk.

Maps Ice milk

References

Source of article : Wikipedia