Question:easy

Sandy texture in ice cream is due to

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To prevent sandiness in ice cream:
- Keep the MSNF (milk solids-not-fat) content below 11.0% to 11.5%.
- Maintain stable storage temperatures (\(-18^\circ\text{C}\) or lower) to prevent recrystallization.
Updated On: Jul 24, 2026
  • Lactose crystals
  • Ice crystals
  • Solid fat
  • Denatured proteins
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The Correct Option is A

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