Effect of double homogenization and whey protein concentrate on the texture of ice cream

Journal of Dairy Science

Volumn 85, Issue 7, 2002, Pages 1684-1692

  Ruger, P R ^b   Baer, R J ^a   Kasperson, K M ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Wells' Dairy Inc   (United States)

Author keywords

Double homogenization; Ice cream; Ice crystals; Whey protein concentrate

Indexed keywords

ZEA MAYS;

MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD HANDLING; ICE CREAM; METHODOLOGY; PARTICLE SIZE; PRESSURE; STANDARD; TEMPERATURE;

ANIMALS; EMULSIONS; FOOD HANDLING; FOOD TECHNOLOGY; ICE CREAM; MILK PROTEINS; PARTICLE SIZE; PRESSURE; RHEOLOGY; TEMPERATURE;

EID: 0036654448     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74241-0     Document Type: Article

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