Increasing the protein content of ice cream

Journal of Dairy Science

Volumn 89, Issue 5, 2006, Pages 1400-1406

  Patel, M R ^a,b   Baer, R J ^a   Acharya, M R ^a,c  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Kemps LLC   (United States)

^c Well's Dairy   (United States)

Author keywords

Ice cream; Milk protein concentrate; Protein; Whey protein concentrate

Indexed keywords

BETA VULGARIS SUBSP. VULGARIS; ZEA MAYS;

FAT; ICE; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CRYSTALLIZATION; FOOD HANDLING; HEAT; HUMAN; ICE CREAM; MILK; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SENSATION; TASTE; VISCOSITY;

ANIMALS; CHEMISTRY, PHYSICAL; CRYSTALLIZATION; DIETARY PROTEINS; FATS; FOOD TECHNOLOGY; HEAT; HUMANS; ICE; ICE CREAM; MILK; MILK PROTEINS; SENSATION; TASTE; VISCOSITY;

EID: 33745911144     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72208-1     Document Type: Article

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