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Exigences prévues par les normes nationales de la Fédération de Russie pour la structure et la consistance des crèmes glacées.

[In Russian. / En russe.]

Auteurs : TVOROGOVA A. A.

Résumé

Since the 1st of January 2005, a new GOST P 52175-2003 "Milk and 'Plombir' Ice cream" has been in force. One of the main requirements is the consistency and structure of the product. The indices of consistency are in soft ice cream "viscosity" and in hard ice cream "hardness". The ice cream structure is defined by dimensions of structure elements and their mutual disposition order. The main requirement of ice cream structure is homogeneity, absence of detectable particles of protein, lactose, ice crystals, nubbins of fat and stabilizer. The paper deals with the estimation of ice cream as a macrostructure subject. The author analyzes the macrostructure elements of ice cream (air bubbles, ice crystals, big particles of agglomerated fat and flavouring ingredients), its microstructure as well as ultra-structure. Ice cream is examined as a subject of physical and chemical mechanics of disperse systems.

Détails

  • Titre original : [In Russian. / En russe.]
  • Identifiant de la fiche : 2007-1676
  • Langues : Russe
  • Sujet : Réglementation
  • Source : Refrigeration industry in the 21st century + CD-ROM.
  • Date d'édition : 06/12/2004

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