Properties of frozen dairy desserts processed by microfluidization of their mixes

Journal of Dairy Science

Volumn 86, Issue 4, 2003, Pages 1157-1162

  Olson, D W ^a,c   White, C H ^a   Watson, C E ^b  

^a Box 9805 ^*  (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Frozen dairy dessert; Low fat ice cream; Microfluidization; Nonfat ice cream

Indexed keywords

ARTICLE; DAIRY PRODUCT; FAT INTAKE; FOOD FREEZING; FOOD HANDLING; HEAT; HUMAN; ICE CREAM; METHODOLOGY; SENSATION; TASTE; TIME;

DAIRY PRODUCTS; DIETARY FATS; FOOD HANDLING; FROZEN FOODS; HEAT; HUMANS; ICE CREAM; SENSATION; TASTE; TIME FACTORS;

EID: 0038072876     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73698-4     Document Type: Article

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