QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.

Author(s) : BODYFELT F. W.

Type of article: Article

Summary

DEFINITIONS OF QUALITY, QUALITY CONTROL AND QUALITY ASSURANCE ARE DISCUSSED WITH PARTICULAR REFERENCE TO ICE CREAM. TASKS INVOLVED IN A QUALITY ASSURANCE PROGRAMME ARE LISTED; 4 KEY FACTORS ARE QUALITY OF DAIRY INGREDIENTS; QUALITY OF FLAVOURINGS USED; RATE OF FREEZING AND STORAGE CONDITIONS; AND WORKMANSHIP. THE EFFECTS OF QUALITY OF THE VARIOUS INGREDIENTS ON FINAL ICE CREAM QUALITY ARE CONSIDERED IN DETAIL. (DAIRY SCI. ABSTR., GB., 45, N.11, 1983/11, 801, 7625.

Details

  • Original title: QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.
  • Record ID : 1984-1089
  • Languages: English
  • Source: Dairy Food Sanit. - vol. 3 - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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