ShareUTILISATION OF SUB-STANDARD (OXIDISED) BUTTER OIL FOR THE MANUFACTURE OF DRIED ICE CREAM MIXES.
Author(s) : BHANUMURTHI J., DESAI H.
Type of article: Article
Summary
VARIOUS PERCENTAGESOF OXIDISED BUTTER OIL AND FRESH CREAM WERE MIXED, THEN DRIED. THE DEHYDRATED MIXTURES WERE PACKED IN POLYETHYLENE BAGS, UNDER AIR, NITROGEN OR AN INERT GAS. COLOUR, MOISTURE, FREE FATTY ACID CONTENT, FLAVOUR AND TBA INDEX WERE DETERMINED AFTER 60 DAY STORAGE. SUITABILITY OF THESE MIXTURES FOR ICE CREAM MANUFACTURE. (Bull. bibliogr. CDIUPA, FR., 14, N.10, OCT. 1980, 46 ; 147967.
Details
- Original title: UTILISATION OF SUB-STANDARD (OXIDISED) BUTTER OIL FOR THE MANUFACTURE OF DRIED ICE CREAM MIXES.
- Record ID : 1981-1270
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 32 - n. 4
- Publication date: 1979
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Ice creams - Keywords: Cream; Butter; Organoleptic property; Packaging; Ice cream
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