Effects of high pressure treatment of mix on ice cream manufacture

International Dairy Journal

Volumn 21, Issue 9, 2011, Pages 718-726

  Huppertz, Thom ^a,b   Smiddy, Mary A ^a   Goff, H Douglas ^c   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NIZO FOOD RESEARCH   (Netherlands)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH PRESSURE; HIGH PRESSURE TREATMENTS; ICE CREAMS; MILK FAT GLOBULES; TRANSMISSION ELECTRON MICROGRAPH; TREATMENT TIME;

MELTING; OILS AND FATS; SUGAR (SUCROSE); VISCOMETERS; VISCOSITY;

HIGH PRESSURE EFFECTS;

EID: 79960045675     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.12.005     Document Type: Article

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