Ice cream production: effects of fat basis

Authors: Roshchupkina N.V¹, Rogozhkina E.G¹, Predybailo A.V¹
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Issue: No 5 (2012)
Pages: 48-48
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/327046
ID: 327046

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Abstract
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Abstract

Milk fat replacers «Ecoice 1003-32» and «Ecolact 1403-35M» for ice cream production and their characteristics have been considered.

Keywords

ice cream, fat component, quality, structure, milk fat replacers

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About the authors

N. V Roshchupkina

Email: info@moloprom.ru

E. G Rogozhkina

Email: info@moloprom.ru

A. V Predybailo

Email: info@moloprom.ru

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