With increasing health awareness, low fat or low cal ice creams seem to the order of the day, and skim is fast replacing the whole milk that is traditionally used in ice cream preparations. However, ever wondered about the effects of skim milk in Ice cream! A regular vanilla ice cream is made up of 12% milk-fat - something that your dietitian will never approve of; whereas the same ice cream made using skim milk might contain as low as 2% fat or even less! But is it better than regular ice cream, does it taste better, is it healthier, is it economical…let’s find out.

Texture: The fat in regular ice cream contributes to lower freezing point of the ice cream mix, which in turn gives the ice cream a smooth texture. The milk fat also prevents the formation of ice crystals. When skim milk is used, due the absence of the milk fat there are higher chances of ice crystals forming and the ice cream getting a grainy sandy texture. However, this effect is seen only when regular skim milk is used. Use of the industrially available homogenized super heated condensed skim milk enhances the viscosity of the ice cream mix and in fact ends up giving a better texture to the ice cream.

Taste and color: According to studies conducted in various universities, fat percentage in the ice cream is directly proportional to the taste and color parameters. However, when ice cream was prepared using equal quantities of skim milk and skim milk powder, the higher milk solid content resulting in the ice cream having reduced coldness, ice crystal and melting rate perceptions, and higher creaminess; almost similar to the properties of full fat ice-cream.

Organoleptic Properties: That’s the scientific collective term for the flavor, taste, aroma, texture and visual appeal of a food. The milk fat added in the regular ice cream contributes to the rich flavor, improved body and texture of the ice cream. In the absence of this fat these properties are somewhat reduced. However, this effect is seen only when regular skim milk is used and that too in homemade ice creams. Commercial manufacturers usually use reconstituted skim milk (RSM) fortified with excess of non fat milk solids (industrial skim milk powder) – a specially processed skim milk variety that nullifies the effects of absence of fat and produces an ice cream that is comparable to regular ice cream.

Nutrition: There are no arguments about this one, the use of skim milk in ice cream reduces the fat content and hence obviously a healthier option. Plus, commercial low fat ice creams use fortified skim milk, which has a higher protein content compared to regular skim milk and way more than regular milk. Skim milk is richer in other nutrients. Hence skim milk in ice cream undisputedly enhances the nutritional value of the ice cream.

Cost: A regular homemade ice cream made with skim milk may not affect the ice cream cost much. However, in case of commercial low fat ice cream products, the cost of manufacturing goes up by manifold due to the specialized techniques and ingredients used to retain the Organoleptic Properties of the finished product. As a result, use of skim milk surely increases the cost of your frozen delight.

All said and done, if you love your desserts and your heart screams for ice creams, but your brain cautions you of the health hazards, then don't stop yourself and go for the low fat ice cream….if not better it is as good as the real one.

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