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Texture of dairy products

Adding sugar affects the texture of flavoured dairy products.

The sugar content in ice cream has an impact on its texture. Sugar contributes to the formation of small ice crystals. The smaller the crystals, the better the texture.

The ice-cream mixture must be cooled down fast in order to reduce the size of the ice crystals. Consequently, it is important to stir the mixture, particularly until the temperature has fallen below -5°C.

Ice cream typically contains 8% lactose, which also contributes somewhat to its sweetness. Owing to the poor solubility of lactose, an excessive content may lead to crystallisation. This gives the ice cream a sandy texture.