Ice cream and milk ice; Determination of total solids content (Reference method)

This document establishes a reference method for determining the total solids content in ice cream and milk frozen desserts. It outlines the specific procedures required to ensure accurate measurement of non-frozen components within these dairy products. The methodology involves precise sample preparation, including mixing and homogenization techniques, followed by drying processes to remove moisture. By adhering to these defined steps, laboratories can achieve consistent results that are comparable across different testing environments. The approach focuses on eliminating variability introduced by moisture content, thereby providing a reliable baseline for quality control in the production of frozen dairy goods. This technical specification details the equipment required, such as specific ovens and balances, as well as the conditions necessary for drying the samples to a constant weight. It serves as a foundational protocol for ensuring product composition meets established criteria without relying on alternative or faster analytical methods. The text describes the calculation formulas used to derive the final percentage of total solids from the measured weights. It is designed for use by food manufacturers and regulatory bodies needing a uniform standard for this particular analysis.