ShareEffect of production conditions on ice cream melting resistance and hardness.
Author(s) : SAKURAI K., KOKUBO S., HAKAMATA K., TOMITA M., YOSHIDA S.
Type of article: Article
Summary
Lowered drawing temperatures, increased dasher capacity and speed, and increased overrun produced an ice cream with a slow meltdown speed and good melting resistance. Lowered drawing temperatures and increased dasher produced an ice cream with reduced hardness. Dasher speed had no significant effect.
Details
- Original title: Effect of production conditions on ice cream melting resistance and hardness.
- Record ID : 1997-1703
- Languages: English
- Source: Milchwissenschaft - vol. 51 - n. 8
- Publication date: 1996/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Japan; Manufacture; Texture; Ice cream; Melting
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The effect of manufacturing conditions on the d...
- Author(s) : KOKUBO S., SAKURAI K., HAKAMATA K., TOMITA M., YOSHIDA S.
- Date : 1996
- Languages : English
- Source: Milchwissenschaft - vol. 51 - n. 5
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COLD AS A CONTROLLING FACTOR OF ICE CREAM QUALITY.
- Author(s) : CRIVELLI G., MALTINI E.
- Date : 1978
- Languages : Italian
- Source: Ann. IVTPA - vol. 9
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The special problems of freezing ice cream.
- Author(s) : EVERINGTON D. W.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 133-142; 7 fig.; 3 ref.
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The blast factor in ice cream.
- Author(s) : SUTTON R., BRACEY J.
- Date : 1996
- Languages : English
- Source: Dairy Ind. int. - vol. 61 - n. 2
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LA FABRICATION DES GLACES.
- Date : 1982/05
- Languages : French
- Source: Surgélation - n. 203
View record