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INFLUENCE OF MILK PROTEIN DENATURATION ON ICE CREAM QUALITY CHARACTERISTICS.

[In Italian. / En italien.]

Author(s) : BARBIERI R., LUCISANO M.

Type of article: Article

Summary

MILK PROTEINS MAKE ICE CREAM STABLE AND SMOOTH AND PREVENT A COARSE TEXTURE. MILK POWDERS PREPARED BY SPRAY-DRYING SKIMMILK CONCENTRATES WERE USED IN ICE CREAM MIXTURES. ICE CREAM SAMPLES CONTAINING MILK POWDERS RETAINED THEIR STRUCTURES DURING MELTING, EVEN IF A LARGE VOLUME OF LIQUID SEPARATED. THE USE OF WHEY PROTEINS IN THE MIXTURE IMPROVES ICE CREAM QUALITY CHARACTERISTICS BECAUSE OF THEIR EMULSIFYING CAPACITY.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1983-1057
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 21 - n. 9
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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