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ACCEPTABILITY OF ICE CREAM MADE WITH PROCESSED WHEYS AND SODIUM CASEINATE.

Author(s) : PARSONS J. G.

Type of article: Article

Summary

THE ICE CREAM WAS MANUFACTURED IN 114-KG BATCHES, THE MIX BEING BLENDED, PASTEURIZED: 345 K (72 DEG C) FOR 30 MIN, HOMOGENIZED WITH A TWO-STAGE HOMOGENIZER (1,080 KG/CM2 ), COOLED TO 277 K (4 DEG C), FLAVOURED WITH PURE VANILLA EXTRACT, AND FROZEN IN A CONTINUOUS FREEZER. THE ICE CREAM WAS PACKED IN 1-L CONTAINERS, THEN STORED AT 243 K (-30 DEG C). NO SIGNIFICANT DIFFERENCES WERE FOUND IN THE CONSUMER FLAVOUR RATINGS AMONG THE ICE CREAMS MADE WITH PROCESSED WHEYS AND THE CONTROL. THE ICE CREAM MADE WITH SODIUM CASEINATE BLEND RECEIVED A SIGNIFICANTLY HIGHER HEDONIC RATING INDICATING A POORER QUALITY PRODUCT (TESTS SCALED FROM 1 TO 9, 1 BEING THE BEST QUALITY SCORE).

Details

  • Original title: ACCEPTABILITY OF ICE CREAM MADE WITH PROCESSED WHEYS AND SODIUM CASEINATE.
  • Record ID : 1986-1133
  • Languages: English
  • Publication date: 1985/11
  • Source: Source: J. Dairy Sci.
    vol. 68; n. 11; 2880-2885; 4 tabl.; 25 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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