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Ice cream technology and manufacture. III. A study on whipping ability of plain ice cream mixes



Ice cream technology and manufacture. III. A study on whipping ability of plain ice cream mixes



Indian Journal of Dairy Science 22(4): 223-229



Ice cream mixes containing 0.4% gelatin, 15% sugar and (a) 10% fat and 12% buffaloes' milk SNF or (b) 12% fat and 10% milk SNF were prepared, and their whipping abilities were studied. Homogenization at 140 kg/cm2 gave max. overrun and least time required to obtain max. overrun for both mixes, optimum homogenization temp. being 65.5 deg C.

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