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The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?

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The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?

(a) Homogenization

(b) Aging

(c) Overrun

(d) Hardening

The question was asked by my college director while I was bunking the class.

My question comes from Testing Milk for Quality topic in portion Collection and Reception of Milk of Dairy Engineering

1 Answer

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Best answer
Right choice is (c) Overrun

The best I can explain: Ice cream overrun refers to the amount of air pushed into the ice cream while it is being made. Standard of 50%overrun means that the ice cream is made with one part air to every two parts cream.

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