Texture plays an important role in sensory quality and consumer acceptability of ice cream, while reduction in milk fat can cause serious textural and flavor defects such as coarseness and iciness, crumbly body, shrinkage and flavor defects in dairy foods including ice cream products (Berger, 1990; Drake and Swanson, 1995; Marshall and Arbuckle, 1996; Johnson et al., 2009).