The effect of certified pasture-fed cream on the physical properties of mix and ice cream during storage

Despite the growing popularity of pasture-fed dairy, its effects on ice cream properties remain underexplored. This study investigated the physical properties of emulsions and ice creams made with certified pasture-fed cream versus conventional cream. Creams were characterised by fatty acid profiles and thermal properties. All ice cream formulations were standardised to 10.5 % milk fat, 11 % milk solids-not-fat, 13 % sucrose, 0.2 % stabilisers and 0.2 % emulsifiers. Pasture-fed cream showed lower saturated and higher unsaturated and branched-chain fatty acids, leading to lower solid fat content, crystallization enthalpy, and melting temperature. The aged pasture-fed mix exhibited lower solid fat, viscosity, and viscoelastic moduli. Ice creams made with pasture-fed cream showed lower hardness, particularly after one month, and a higher melting rate. Over 12 weeks, hardness and fat agglomeration increased in all samples. These findings may support the development of ice creams formulated with pasture-fed dairy ingredients, contributing to product innovation and differentiation in the dairy sector.