Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions

Vanilla ice creams (10% fat) were prepared with or without emulsifier and by substituting anhydrous milk fat, a low melting milk fat fraction, and a very high melting milk fat fraction for cream. Viscosity of the ice cream mixes was affected by the source of milk fat and the addition of emulsifier....

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Veröffentlicht in:	Journal of dairy science 1997-09, Vol.80 (9), p.1926-1935
Hauptverfasser:	Abd El-Rahman, A.M., Madkor, S.A., Ibrahim, F.S., Kilara, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences emulsifier Food industries Fundamental and applied biological sciences. Psychology ice cream Milk and cheese industries. Ice creams milk fat fractions
Online-Zugang:	Volltext
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