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Food gelatin: a versatile raw material with multiple uses in the dairy industry.

[In German. / En allemand.]

Author(s) : ROTHER J.

Type of article: Article

Summary

Comparison of physicochemical properties between food or instant gelatin and a gelatin hydrolysate. Study of the possible use of these three products in the production of yogurts, cream, ice creams, milk drinks or low-fat milk products.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1995-0347
  • Languages: German
  • Source: Molk.-Ztg. Welt Milch - vol. 48 - n. 7
  • Publication date: 1994

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