Increasing the Protein Content of Ice Cream

Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 a...

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Veröffentlicht in:	Journal of dairy science 2006-05, Vol.89 (5), p.1400-1406
Hauptverfasser:	Patel, M. R, Baer, R. J, Acharya, M. R
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions animal protein concentrates Animals Biological and medical sciences Chemical Phenomena Chemistry, Physical Crystallization Dietary Proteins - administration & dosage Dietary Proteins - analysis Fats - administration & dosage Food industries Food Technology freezing point Fundamental and applied biological sciences. Psychology Hot Temperature Humans Ice Ice Cream - analysis Milk - chemistry Milk and cheese industries. Ice creams milk protein percentage Milk Proteins - analysis Sensation sensory evaluation Taste Terrestrial animal productions Vertebrates Viscosity whey protein Whey Proteins
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