ShareUSE OF WHEY CONCENTRATES IN ICE CREAM MANUFACTURE.
[In Russian. / En russe.]
Author(s) : OLENEV Ju. A.
Type of article: Article
Summary
SOME CHARACTERISTICS OF THE COMPOSITION OF WHEY CONCENTRATES ARE REPORTED AND THE PREPARATION OF VARIOUS TYPES OF ICE CREAM USING THESE CONCENTRATESIS STUDIED. THE USE OF WHEY CONCENTRATES FOR THE MANUFACTURE OF ICE CREAM MARKEDLY DECREASES THE CONSUMPTION OF EXPENSIVE FOODSTUFFS AND WIDENS THE RANGE OF PRODUCTION. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-1537
- Languages: Russian
- Source: Molocn. Prom. - n. 7
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Ice creams
- Keywords: Manufacture; USSR; Whey; Ice cream
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ACCEPTABILITY OF ICE CREAM MADE WITH PROCESSED ...
- Author(s) : PARSONS J. G.
- Date : 1985/11
- Languages : English
View record
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USE OF DEHYDRATED MILK SUBSTITUTES IN ICE CREAM...
- Author(s) : KRAGH-IVERSEN E., SKAARUP-JORGENSEN B.
- Date : 1980
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 101 - n. 3
View record
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LACTASE DE LEVURE POUR LA FABRICATION DES CREME...
- Date : 1982/11/25
- Languages : French
- Source: Usine nouv. - n. 48
View record
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THE USE OF MILK PRODUCTS IN ICE CREAM MANUFACTURE.
- Author(s) : BEVAN D.
- Date : 1985
- Languages : English
- Source: Minist. Agric. Fish. Food - vol. 7 - n. 8
View record
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SUBSTITUTION OF PARTIALLY HYDROLISED AND DEMINE...
- Date : 1981
- Languages : Spanish
- Source: Ind. Lacteas - vol. 30 - n. 1
View record