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QUALITY OF KULFI MANUFACTURED BY DIFFERENT METHODS.

Author(s) : YERRISWAMY K.

Type of article: Article

Summary

EXPERIMENTAL KULFI (A PRODUCT LIKE ICE CREAM) WAS PREPARED BY MIXING CALCULATED AMOUNTS OF WHOLE MILK, CREAM, DRIED SKIM MILK, SUGAR AND STABILIZER TO GIVE STANDARD AMOUNTS OF MILK FAT, SOLID NOT FAT AND TOTAL SOLIDS. MARKET-TYPE KULFI WAS PREPARED BY CONCENTRATING MILK AND CREAM TO HALF THE ORIGINAL VOLUME, COOLING TO 277 K (4 DEG C), ADDING SUGAR, APPLE GREEN COLOUR, ROSE ESSENCE AND CARDAMOM AND FREEZING AT 258 K (-15 DEG C) IN MOULDS. (DAIRY SCI. ABSTR., GB., 46, N.12, 1984/12, 963, 8485.

Details

  • Original title: QUALITY OF KULFI MANUFACTURED BY DIFFERENT METHODS.
  • Record ID : 1985-1616
  • Languages: English
  • Source: Cheiron - vol. 12 - n. 3
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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