Using stabilizers in frozen yoghurt production
نویسندگان
چکیده
منابع مشابه
Optimal Production Scheduling and Lot-sizing In Yoghurt Production Lines
The lot-sizing and production scheduling problem in a real-life multi-product yoghurt production line is addressed. A new discrete/continuous time representation mixedinteger linear programming model, based on the definition of families of products, is presented. It is mainly optimized the packaging stage while timing and capacity constraints are imposed with respect to the pasteurization/homog...
متن کاملoptimizing yoghurt-ice cream mix blend in soy based frozen yoghurt
yoghurt ice cream (yic) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. product formulation comprised of 12%...
متن کاملyoghurt powder production using a microwave–vacuum drier
dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...
متن کاملYoghurt Production by Lactobacillus Fermentation of Soybean Milk
SOYBEANS rich in protein have been an important food item in Asia for centuries. In the 20th century. eYen in Europe and the United States. soybeens have become increasingly· pop. ular as a protein source to reolace. meet and dairy produets. HOWeYM. the use of soybeans as food is still limited. partly because of their obiectionable flavour and also because they contribute flatulence. Numerous m...
متن کاملEffect of Some Stabilizers on the Physicochemical and Sensory Properties of Ice Cream Type Frozen Yogurt
The effect of using some stabilizers on the viscosity, over-run, melting characteristics and sensory properties of frozen yogurt was investigated in this study. The ice cream mix in all groups was 10% fat, 13% sucrose, 13% MSNF (milk non-fat solids). stabilizers that were tried were Panisol ex (P), salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0....
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: IOP Conference Series: Earth and Environmental Science
سال: 2021
ISSN: 1755-1307,1755-1315
DOI: 10.1088/1755-1315/677/3/032003