Analysis of Dairy and Coconut Milk Ratios on Ice Cream Melting Rates and Texture

Researchers recently analyzed the effects of varying the ratio of dairy milk to coconut milk in ice cream production to determine how these proportions influence the final product’s physical, chemical, and sensory properties. The study examined how different formulations affect the ice cream’s melting rate, overrun—the amount of air incorporated into the mixture—and overall consumer acceptance. By testing multiple combinations, the investigators identified how the substitution of coconut milk for dairy milk alters the nutritional profile and texture of the frozen dessert.

The experimental process involved preparing several batches of ice cream with incremental adjustments to the milk-to-coconut milk ratio. Laboratory tests measured the viscosity of the mixtures before freezing and evaluated the stability of the ice cream structure once hardened. Sensory panels assessed the samples for flavor, creaminess, and mouthfeel, while instrumental analysis tracked how quickly each formulation melted at room temperature. The data indicates that increasing the coconut milk content changes the fat composition and protein structure of the ice cream, which directly impacts its resistance to melting and its final consistency. These findings provide a technical framework for manufacturers looking to adjust ingredient ratios to achieve specific quality standards in dairy-alternative or blended frozen desserts.

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Source: GO-AI-ne1

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Date: June 5, 2026

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GOAI