ShareLow-fat ice creams from freeze-concentrated versus heat-concentrated non-fat milk solids.
Author(s) : GARCIA R. S., MARSHALL R. T., HEYMANN H.
Type of article: Article
Summary
Results did not support the hypothesis that low-fat ice cream made from freeze-concentrated nonfat milk solids would be smoother, firmer, slower to melt, lower in cooked flavour and higher in vanilla flavour than low-fat ice cream made from heat-concentrated nonfat milk solids. Non-fat dry milk solids imparted slightly more smoothness than did dried freeze-concentrated non-fat milk solids. Products from both liquid and dry sources of both types of non-fat milk solids differed little in sensory quality. Apparent viscosity of the mixes and the hardness and melting rate of the frozen products were affected by the source of non-fat milk solids.
Details
- Original title: Low-fat ice creams from freeze-concentrated versus heat-concentrated non-fat milk solids.
- Record ID : 1996-2372
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 78 - n. 11
- Publication date: 1995/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Milk and dairy products;
Ice creams - Keywords: Lipid; Skimmed milk; USA; Cryoconcentration; Ice cream; Heating
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