ShareFood 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
Links
See the source
Indexing
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Themes:
Milk and dairy products;
Ice creams - Keywords: Gelatin; Cream; Yoghurt; Dairy product; Dairy industry; Ice cream; Additive
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- Date : 1994
- Languages : English
- Source: Asian J. Dairy Res. - vol. 61 - n. 1
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Fats in cream and ice cream.
- Author(s) : ANDERSON M., NEEDS E. C., MADDEN J. K.
- Date : 1994
- Languages : English
- Source: In: Fats Food Prod., Blackie Acad. Prof. - 29-67; 120 ref.
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Irradiated or aseptically prepared frozen dairy...
- Author(s) : DONG F. M., HASHISAKA A. E., RASCO B. A., EINSTEIN M. A., MAR D. R., AKER S. N.
- Date : 1992
- Languages : English
- Source: J. am. diet. Assoc. - vol. 92 - n. 6
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UNE NOUVELLE CUVE DE PROCEDE POUR LA FABRICATIO...
- Date : 1982
- Languages : French
- Source: Tech. lait. - n. 962
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INFLUENCE OF OPTIMAL CREAM TREATMENT ON BUTTER ...
- Author(s) : PRECHT D.
- Date : 1981
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 35 - n. 26
View record