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Evaluation of khoa as a milk solids source in ice cream.

Author(s) : SHAKEEL-UR-REHMAN, UPADHYAY K. G., PANDYA A. J.

Type of article: Article

Summary

Effects of adding a 0-1000 g of khoa, per kg to replace condensed milk, on ice cream composition, acidity, viscosity, whipping capacity, colour, organoleptic and melting properties. Apart from a slight colour change, adding khoa does not have any effect on ice cream quality.

Details

  • Original title: Evaluation of khoa as a milk solids source in ice cream.
  • Record ID : 1995-0353
  • Languages: English
  • Source: Asian J. Dairy Res. - vol. 61 - n. 1
  • Publication date: 1994

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