Carbon Footprint Analysis of Ice Cream Production

Production of Synbiotic Ice Cream

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

The Carbon Footprint of Beef Production

Modern-day agriculture allows the average farmer to produce enough food to feed 125 other people. This is in sharp contrast to the historical agricultural systems exemplified by farming in the 1800s, when each farm could produce only enough food to feed one other family. The global population has increased in line with productivity, yet the rate of increase in meat consumption is greater than t...

Ice cream.

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study se...

Efficiency of Dairy Production and its Carbon Footprint

The productivity of the American farmer has increased dramatically over the last century. One hundred years ago a farmer produced enough to feed 15 people and over 40% of the US population was involved in agriculture-related businesses. Today the produce from an average farmer feeds 130 people and farmers represent less than 2% of the U.S. population. The increases in agricultural productivity ...