Factors Influencing the Viscosity of Cream and Ice Cream

Ice cream.

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 ...

Bacterial Standards for Ice-Cream

Within the last two or three years, the manufacture and consumption of ice-cream in the city of Calcutta have enormously increased. Numerous small and large cafes and restaurants have sprung up, and most of them are preparing and supplying ice-cream to their customers, civil and military. The production of ice-cream by large scale manufacturing companies has gone up tenfold and more, and the ic...

Dairy Foods: Yogurt and Ice Cream

Pectin is commonly used as a gelling agent in the manufacture of yogurt. The objective of our study was to evaluate the impact of 4 different types of pectin that had different degrees of esterification (DE) and amidation (DA), on the physical properties of set type yogurt. The pectin samples included 2 types of low methoxyl (LM) pectin with 38% and 45% DE, one type of low methoxyl amidate (LMA...

DELIVERABLE IST - 2000 - 28298 ICE - CREAM Deliverable D 22 ICE - CREAM - phr - 0404 - 01 / Janse April 2004 The ICE - CREAM Project Final Report

The ICE-CREAM project investigates how to make compelling experiences for end-users based on enabling technologies for interactive media, such as DVB-MHP, Internet and MPEG-4. The goals of the ICE-CREAM project are to extend the notion of interaction, to exploit domestic activities and familiar settings, and to make the user environment part of the visual experience. The ICE-CREAM project devel...