| Titles |
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English :
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Ice cream modified with some sorts of milk proteins
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Arabic :
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الأيس كريم المعدل بإستخدام انواع مختلفة من بروتين اللبن
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| Abstract |
Ice cream was made by using 2% from Na-caseinate or milk retentate powder or whey retentate powder or gelatine as stabilizers and emulsiefiers. Whey retentate powder gave smooth ice cream, less hardness and overrun, while milk retentate powder gave good flavour.
Ice cream with whey retentate powder obtained the highest score for melting properties, flavour, body& texture and over acceptability of hard frozen ice cream.
Key wordes: ice cream, Na-caseinate, milk retentate, whey retentate, gelatine.
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| Publication year |
2000
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| Pages |
141-149
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Egyptian Journal Applied Science
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| ISSN |
1110-1571
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| Author(s) from ARC |
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Gelatin.
Icecream.
Milk protein.
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| Proposed Agrovoc |
Na-caseinate;milk retentate;whey retentate;
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| Publication Type |
Journal
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