Ice milk, or iced milk, is a frozen dessert made with frozen dairy milk, but with less milk fat than regular ice cream.[1] Ice milk is sometimes priced lower than ice cream.[citation needed]
.jpg) Mint chocolate chip ice milk | |
| Alternative names | Iced milk |
|---|---|
| Course | Dessert |
In the United States, ice milk is defined as containing less than 10 percent milk fat and the same sweetener amount as ice cream.[2] A 1994 change in United States Food and Drug Administration rules allowed ice milk to be labeled as "non-fat ice cream", "low-fat ice cream", or "light ice cream" in the United States (depending on its fat content).[3][4][5] In Canada, ice milk is defined as containing 3%–5% milk fat content, while 5%–7.5% milk fat content would instead be considered "light ice cream"; a product with an undefined milk fat content would be defined simply as a "frozen dairy dessert".[6][7]
References
edit- ^ "Ice milk". The Cambridge Dictionary. Retrieved 8 January 2023.
- ^ "Ice milk: Is it a thing of the past?". The Chicago Tribune. 20 June 2007. Retrieved 8 January 2023.
- ^ "Lowfat and Skim Milk Products, Lowfat and Nonfat Yogurt Products, Lowfat Cottage Cheese: Revocation of Standards of Identity; Food Labeling, Nutrient Content Claims for Fat, Fatty Acids, and Cholesterol Content of Food". Food and Drug Administration. Archived from the original on 19 October 2016. Retrieved 8 January 2023.
- ^ "Food Q&A: Ice milk became "light" ice cream". The Mercury News. 12 June 2007. Retrieved 8 January 2023.
- ^ Written at State College, PA. "Low-fat ice cream sales boom". Post-Bulletin. Rochester, MN. Associated Press. 15 February 1996. Retrieved 8 January 2023.
- ^ Goff, H. D. (2018). "Ice Cream and Frozen Desserts: Product Types". Reference Module in Food Science. Elsevier. doi:10.1016/B978-0-08-100596-5.00833-7. ISBN 978-0-08-100596-5. Retrieved 9 January 2023.
- ^ Goff, H. D. "Ice Cream and Frozen Desserts: Product Types". In Fuquay, John W. (ed.). Encyclopedia of Dairy Sciences (2nd ed.). San Diego: Academic Press. pp. 893–898. doi:10.1016/B978-0-12-374407-4.00244-2. ISBN 978-0-12-374407-4. Retrieved 9 January 2023.