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Effect of admixing residual mixes from the previous runs on the quality of ice milk and water ice

Effect of admixing residual mixes from the previous runs on the quality of ice milk and water ice

Asian Journal of Dairy Research 10(1): 39-44

Utilization of fruit ice milk and water ice mixes remaining in the manufacturing equipment was studied. Fresh fruit ice milk and water ice mixes were partly replaced by 0, 5, 10, 15 and 20% of the residual mixes. The resulting mixes were examined for specific gravity and viscosity after aging at C for 24 h. The final products were tested for Sp. gravity, weight per gallon, overrun, melting resistance, bacteriological quality and organoleptic properties. Fruit ice milk containing residual mix up to 15% was similar to the control. Replacement in water ice mixes could be up to 20% without affecting the quality.

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Accession: 002079832

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