ShareUSE OF DEHYDRATED MILK SUBSTITUTES IN ICE CREAM, MAINLY FOR STABILISATION. TECHNOLOGICAL AND PRACTICAL EVALUATION OF THE CHANGES IN STABILITY AND QUALITY OF ICE CREAM, DUE TO THE PARTIAL REPLACEMENT OF THE DELIPIDATED DRY MATTER OF MILK BY WHEY AND SKIM MILK DERIVATES.
[In German. / En allemand.]
Author(s) : KRAGH-IVERSEN E., SKAARUP-JORGENSEN B.
Type of article: Article
Summary
ICE CREAMS ARE MANUFACTURED BY REPLACING 20 TO 25% OF THE DEHYDRATED MILK OF THE FORMULA BY WHEY POWDER, DEMINERALISED OR ULTRAFILTRATED DEHYDRATED WHEY, ULTRAFILTRATED SKIMMILK OR SOYA PROTEINS. STUDY OF THE EFFECT OF THESE RAW MATERIALS ON THE FREEZING SUITABILITY, VISCOSITY, TEXTURE, STRUCTURE, KEEPING LIFE AND ORGANOLEPTIC PROPERTIES OF ICE CREAM. (Bull. bibliogr. CDIUPA, FR., 14, N.1, JAN. 1980, 32, 13686.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1981-0193
- Languages: German
- Source: Dtsch. Molk.-Ztg. - vol. 101 - n. 3
- Publication date: 1980
Links
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Indexing
- Themes: Ice creams
- Keywords: Chemical composition; Milk; Manufacture; Whey; Ice cream
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SUBSTITUTION OF PARTIALLY HYDROLISED AND DEMINE...
- Date : 1981
- Languages : Spanish
- Source: Ind. Lacteas - vol. 30 - n. 1
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ICE CREAM PORTIONS.
- Author(s) : IVERSEN E. K.
- Date : 1983
- Languages : Danish
- Source: North Eur. Dairy J. - vol. 49 - n. 5
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THE COMPOSITION AND CHARACTERISTICS OF VARIOUS ...
- Author(s) : HAUENSCHILD H.
- Date : 1983
- Languages : English
- Source: Confect. Prod. - vol. 49 - n. 6
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USE OF WHEY CONCENTRATES IN ICE CREAM MANUFACTURE.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 7
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ICE CREAM: WHAT REALLY DETERMINES THE QUALITY.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 4
View record