Utilization of Buttermilk in Low Fat Ice Cream Making

single- and multi-objective optimization of low fat ice-cream formulation, based on genetic algorithms

application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final pr...

Ice cream.

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro.

Milk fat is encapsulated in a milk fat globule membrane (MFGM) that contains bioactive glycoproteins and glycolipids. The MFGM inhibits infectivity of rotavirus (RV), activity that has been attributed to its glycoprotein and carbohydrate components. However, previous studies of proteins and oligosaccharides in the MGFM have not accounted for all the bioactivity associated with the complete MFGM...

evaluation of dates syrup and guar gum addition on physicochemical, viscosity & textural properties of low fat orange yog-ice cream

yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...