Milk ice cream composition and structure improvement

Development of High Protein Ice-Cream Using Milk Protein Concentrate

Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...

Ice cream.

Evaluation of the Quality Characteristics of Probiotic Ice Cream Produced from a Mixture of Camel Milk and Cow Milk during Frozen Storage

  Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...

effect of stevia and inulin on the structure, physicochemical and sensory properties of dietetic ice cream

in this research, stevia and inulin was used as sugar and fat replacer in dietetic ice cream formulation, respectively. ice cream formulation with stevia (0-100%) and inulin (0-85%) was optimizedusing response surface methodology.dependent variables included specific gravity (sg), viscosity, overrun, first drop and melting. the results showed that sg had converse relation with replacing stevia ...

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...