ShareUse of pork fat in ice cream.
[In Spanish. / En espagnol.]
Author(s) : OTERO M., RODRIGUEZ T., CAMEJO J.
Type of article: Article
Summary
Effect of replacing milk fat (50, 60, 70%) with pork fat on the composition, acidity, viscosity, sensorial quality and yield of vanilla ice cream. A substitution rate of 50% leads to a product of equal quality to traditional ice cream.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1996-0369
- Languages: Spanish
- Source: Acta Alimentaria - vol. 32 - n. 260
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Manufacture; Lipid; Organoleptic property; Pork; Ice cream
-
Carbohydrates as fat replacers in ice cream.
- Author(s) : VOM DORP M.
- Date : 1993/10
- Languages : English
- Source: Frozen chill. Foods - vol. 47 - n. 10
View record
-
Sensory profiling of vanilla ice cream: flavour...
- Author(s) : KING B. M.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
View record
-
QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 5
View record
-
ESSENTIAL ASPECTS OF PREPARING ICE CREAM.
- Author(s) : MORALES ALARCON H.
- Date : 1982/03
- Languages : Spanish
- Source: Alimentos - n. 2
View record
-
ICE CREAM FLAVOURING.
- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
View record