ShareDETERMINATION OF LACTOSE AND SUCROSE CONTENTS OF ICE CREAM MIX VIA ENZYMATIC-CRYOSCOPIC METHODOLOGY.
Author(s) : FRANK J. F., CHRISTEN G. L.
Type of article: Article
Summary
A SIMPLE METHOD WAS DEVELOPED FOR DETERMINING THE LACTOSE AND SUCROSE CONTENTS OF ICE CREAM MIX. THE METHOD IS BASED ON MEASURING THE FREEZING POINT DEPRESSION RESULTING FROM INCUBATING SAMPLES WITH INVERTASE AND BETA-GALACTOSIDASE. SUCROSE AND LACTOSE CONCENTRATIONS ARE DETERMINED SEPARATELY. A STANDARD CURVE FOR LACTOSE DETERMINATION WAS OBTAINED USING ICE CREAM MIXES CONTAINING VARIOUS AMOUNTS OF SUCROSE AND CORN SYRUP SOLIDS.
Details
- Original title: DETERMINATION OF LACTOSE AND SUCROSE CONTENTS OF ICE CREAM MIX VIA ENZYMATIC-CRYOSCOPIC METHODOLOGY.
- Record ID : 1985-1614
- Languages: English
- Publication date: 1984
- Source: Source: J. Food Sci.
vol. 49; n. 5; 1984.09-10; 1332-1334; 1349; 2 fig.; 4 tabl.; 13 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Ice creams
- Keywords: Freezing temperature; Mix; Measurement; Sucrose; Lactose; Ice cream
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EFFECTS OF CARBOHYDRATES ON FREEZING POINTS.
- Author(s) : SMITH K. E., BRADLEY R. L. Jr
- Date : 1983/06/26
- Languages : English
- Source: Am. Dairy Sci. Assoc., Annu. Meet./J. Dairy Sci. - vol. 66
View record
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POSSIBLE USE OF CRYOSCOPES IN DAIRY LABORATORIES.
- Author(s) : WOLFSCHOON-POMBO A.
- Date : 1986
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 107 - n. 3
View record
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EFFECT OF SWEETENER/STABILIZER INTERACTIONS ON ...
- Author(s) : WITTINGER S. A., SMITH D. E.
- Date : 1986/12
- Languages : English
- Source: Milchwissenschaft - vol. 41 - n. 12
View record
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CRYOSCOPIC TEMPERATURES OF ICE CREAM MIXES.
- Author(s) : OLENEV Ju. A.
- Date : 1981
- Languages : Russian
- Source: Molocn. Prom. - n. 3
View record
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DETERMINATION OF ICE CREAM MIX FREEZING POINTS:...
- Author(s) : BAER R. J., KEATING K. R.
- Date : 1987/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 70 - n. 3
View record