Lactose Crystallization in Ice Cream. IV. Factors Responsible for Reduced Incidence of Sandiness

An explanation was sought for the virtual disappearance of sandiness from commercial ice cream. Only five of 36 commercial samples became sandy when stored seven months at 12F. Nuclei formation was accelerated by drawing ice cream from freezers at low temperatures and hardening it rapidly. Partial s...

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Veröffentlicht in:	Journal of dairy science 1962-03, Vol.45 (3), p.354-359
1. Verfasser:	Nickerson, T.A.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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