Share

OBTAINING NEW PRODUCTS INVOLVING DIFFERENT MILK PROTEIN FRACTIONS. OPTIMISATION OF TECHNIQUES FOR THE STUDY OF FROZEN DAIRY DESSERTS.

OBTENTION DE PRODUITS NOUVEAUX FAISANT INTERVENIR DIFFERENTES FRACTIONS DE PROTEINES DU LAIT. OPTIMISATION DE TECHNIQUES D'ETUDES DE DESSERTS LAITIERS GLACES.

Author(s) : CHASSAGNE M. H.

Type of article: Periodical article

Summary

MANUFACTURE OF ICE CREAM FROM DIFFERENT MILK PROTEIN FRACTIONS. THE MAIN PARAMETERS CONSIDERED ARE THE NATURE AND THE RATIO OF PROTEINS, THE CASEIC/SERIC PROTEIN RATIO, MINERAL ENVIRONMENT AND VARIOUS TREATMENTS APPLIED TO THESE PROTEINS. STUDY OF THE CORRELATIONS BETWEEN THE CHARACTERISTICS OF RAW DAIRY MATERIALS AND ULTRASTRUCTURE, PHYSICAL AND ORGANOLEPTIC PROPERTIES OF ICE CREAM. OPTIMISATION OF DAIRY PRODUCTS EFFECTIVE IN THE MANUFACTURE OF ICE CREAM. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-8702.

Details

  • Original title: OBTENTION DE PRODUITS NOUVEAUX FAISANT INTERVENIR DIFFERENTES FRACTIONS DE PROTEINES DU LAIT. OPTIMISATION DE TECHNIQUES D'ETUDES DE DESSERTS LAITIERS GLACES.
  • Record ID : 1984-2380
  • Languages: French
  • Source: DGRST - 79.7.0234; 286 p.; 27 ref.
  • Publication date: 1982

Links


See the source

Indexing