Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream

Journal of Dairy Science

Volumn 83, Issue 10, 2000, Pages 2216-2223

  Prindiville, E A ^a   Marshall, R T ^b   Heymann, H ^b  

^a University of Missouri ^*  (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

Chocolate; Fat replacers; Ice cream; Whey protein

Indexed keywords

LIPID; MILK PROTEIN; THEOBROMA OIL; WHEY PROTEIN;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; FAT INTAKE; FAT SUBSTITUTE; FOOD HANDLING; HUMAN; ICE CREAM; MILK; PHYSICAL CHEMISTRY; STANDARD; TASTE; TIME; VISCOSITY;

ANALYSIS OF VARIANCE; ANIMALS; CATTLE; CHEMISTRY, PHYSICAL; CONSUMER SATISFACTION; DIETARY FATS; FAT SUBSTITUTES; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; ICE CREAM; LIPIDS; MILK; MILK PROTEINS; TASTE; TIME FACTORS; VISCOSITY;

EID: 0034304290     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)75105-8     Document Type: Article

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