The cold dessert of the hot season
- Authors: Lapshyna L.1
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Affiliations:
- Issue: No 7 (2016)
- Pages: 64-65
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328725
- ID: 328725
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Abstract
Application of the milk fat replacers in ice-cream manufacturing together with milk fat allows considerably improve quality indices of the finished product. In case of technologically based tailoring of the milk fat replacers the ice-cream made with application of the latters does not noticeably differs from the traditional product with the same mass share of fat.
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