ShareControlling lactose crystallization in ice cream by using microfine lactose from Borculo Whey Products.
Author(s) : VULINK N.
Type of article: Article
Summary
Particles of this quality of lactose are smaller than 10 microns. Their use avoids a grainy structure in ice cream. The article presents formulations of ice cream and concentrated milk containing ultrafine lactose.
Details
- Original title: Controlling lactose crystallization in ice cream by using microfine lactose from Borculo Whey Products.
- Record ID : 1996-0370
- Languages: English
- Source: Confect. Prod. - vol. 61 - n. 5
- Publication date: 1995
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Structure; Lactose; Crystallization; Ice cream
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