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Ice-cream properties depending on the kind and addition of preparation of milk proteins.

[In Polish. / En polonais.]

Author(s) : DANKÓW R., OZIEMKOWSKI P., PIKUL J.

Type of article: Article

Summary

This investigation was carried on the possibility of using concentrated milk and whey proteins. The results obtained indicate that it is possible to produce ice cream with total or partial replacement of skimmed powder milk with concentrated milk proteins. This will raise the nutritive qualities of ice cream and improve other properties such as: aeration, viscosity, and thermal shock resistance. It will also make it possible to decrease the amount of stabilisers and emulsifiers used.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 2002-0283
  • Languages: Polish
  • Source: Chlodnictwo - vol. 35 - n. 8
  • Publication date: 2000/08
  • Document available for consultation in the library of the IIR headquarters only.

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