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Incorporation of modified butter oil into high-fat dairy products: ice cream manufactured with reduced-cholesterol reformulated cream.

Author(s) : ELLING J., HARRIS J., DUNCAN S. E.

Type of article: Article

Summary

A 30% fat reformulated cream was manufactured with steam-stripped reduced-cholesterol butteroil (0.025% cholesterol), 55% buttermilk, and 15% aqueous phase of butter; reformulated cream and natural cream (30% fat) were used in preparation of ice cream (10% milkfat). Cholesterol in the ice cream made from reformulated cream was reduce by 56%. Descriptive analysis indicated that the sensory profile of the ice cream made from reformulated cream was less "fresh" and exhibited more "cardboard" flavour than a control product or a commercial ice cream.

Details

  • Original title: Incorporation of modified butter oil into high-fat dairy products: ice cream manufactured with reduced-cholesterol reformulated cream.
  • Record ID : 1997-0989
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 15 - n. 12
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

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