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Use 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.

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