“In order to be called frozen custard, you need to have one-point- four percent egg yolk solids,” explains Bill Klein, the plant manager for the Babcock Hall Dairy Plant at the University of Wisconsin-Madison. As far as science goes, the formula for making frozen custard is pretty simple. It might not be rocket science, but it is dairy science. McGuire is wearing the uniform you’ll find the employees wearing at all three Kopp’s locations: white shirt, white pants, white apron, white paper hat – and black bow tie. “The custard runs into the back of the machine, it gets frozen in a barrel, and it comes out the front.” We’re standing in the Kopp’s office, a fishbowl at the back of the production floor, with a vista of the four machines that produce hundreds of gallons of vanilla, chocolate and the flavors of the day. “It’s not rocket science,” says Dick “Mac” McGuire, owner of the Kopp’s Frozen Custard on Bluemound Road in Brookfield.
Even the product itself doesn’t involve many proprietary secrets. If you’re looking for backstabbing and sneaky business practices, look elsewhere. And the story of our frozen custard culture is very Milwaukee indeed, with an ongoing history of families helping families and an emphasis on cooperation, not cutthroat competition. We embrace tradition in Milwaukee, and are proud of our reputed niceness. Seeing the frozen custard emerge adds to the appeal. At the risk of my waistline and cholesterol levels, I recently beat a path back to the city’s longstanding stands to learn what makes our custard culture special, and maybe have the custard shop owners talk a little smack about each other.īut like a duckpin bowler in tenpin country, that is not the way we roll here in Milwaukee. A year or so later, when we put ourselves on frozen custard-free diets, that question faded from my mind. Forget Cream City: I remember wondering (as I ate my many cones) how Milwaukee came to be Frozen Custard City. The first summer we lived here, we dutifully tried each of the city’s venerable custard stands, dutifully checked the Flavor of the Day every evening, and dutifully gained eight or nine pounds. Neelansh Garg†, Apuroop Sethupathy†, Rudraksh Tuwani†, Rakhi NK†, Shubham Dokania†, Arvind Iyer†, Ayushi Gupta†, Shubhra Agrawal†, Navjot Singh†, Shubham Shukla†, Kriti Kathuria†, Rahul Badhwar, Rakesh Kanji, Anupam Jain, Avneet Kaur, Rashmi Nagpal, and Ganesh Bagler*, FlavorDB: A database of flavor molecules, Nucleic Acids Research, gkx957, (2017).When my wife and I moved to Milwaukee 11 years ago, we were instantly smitten with frozen custard. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms.
The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure exploring molecules of an ingredient discovering novel food pairings finding the molecular essence of food ingredients associating chemical features with a flavor and more. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. Valuable to have a repository of flavor molecules, their natural sources, physicochemical properties,įlavorDB comprises of 25595 flavor molecules representing an array of tastes and odors. Given their utility in various spheres of life such as food and fragrances, it is Natural sources have been an integral part of human history with limited success in attempts to create Molecules also regulate metabolic processes with consequences to health.
Beyond their key role in defining taste and smell, flavor Flavor is an expression of olfactory and gustatory sensations experienced through a multitude ofĬhemical processes triggered by molecules.
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