DEVELOPMENT OF A COMPREHENSIVE QUALITY INDICATOR FOR ICE CREAM WITH CONSIDERATION OF PROCESSING EQUIPMENT PARAMETERS

Abstract

The quality of industrially produced ice cream is determined by a combination of consumer-oriented and technologically measurable characteristics. This study proposes a Comprehensive Quality Indicator (CQI) methodology that integrates sensory attributes (primarily taste) with key processing-dependent parameters such as overrun (degree of air incorporation) and melting time. Using standard Ukrainian methodologies and CQI-based normalization, three ice cream products were evaluated. The resulting CQI values demonstrate that achieving high product quality requires optimizing both formulation and equipment operation. Based on the findings, the study recommends specific technological improvements for manufacturing lines that aim to align consumer preferences especially taste, structure, consistency, with desirable structural properties such as overrun (degree of air incorporation) and melting time.