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FI-Mejerifrugt: real fruit for ice cream






Nordisk Mejeriinformation 21(11-12): 274-275

FI-Mejerifrugt: real fruit for ice cream

This unit, set up by Danish Dairies' Joint purchasing in 1976, produces annually 8400 t dairy fruit in 160 different mixtures, still mainly yoghurt fruit for the Danish market (market share >90%). Exports, e.g. to Germany, Sweden and the UK, account for 20% of production. Domestic and foreign ice cream producers accounts for 20-25%. Modern continuous processes largely preserve the structure of the fruit, as well as flavour, smell and colour.


Accession: 002618449



Related references

Mogensen, J., 1989: Real fruit for real ice cream. Manufacture of fruit mixes for use in ice cream is discussed.

Nielsen, A.K., 1991: 75% comes from FI-Mejerifrugt. About 75% of the natural semi-finished fruit products used the by the Danish dairy industry is supplied by FI-Mejerifrugt, Denmark, which now also exports about 10% of production, mainly to Scandinavian countries. The products contain sugar, but n...

Gintsburg, S., 1958: Estimation of sugar in cream- and milk- ice cream containing fruit juices.. A method for the determination of sugar in dairy fruit-flavoured ice cream containing sucrose, glucose and fructose in the presence of lactose is described. The method involves hydrolysis with HC1, neutralization, dilution, boiling with a solution...

Anonymous, 1980: Analysis of sour cream and sweet cream. Determination of the volume increase of whipping cream and of the stability and separation of milk-plasma of whipped cream. The cream is whipped in Mohr-type equipment to determine the overrun, stability of the foam, and the separation of plasma in 1 h at 18-20 deg C.

Guven, M.; Karaca, O.B., 2002: The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. In this study, the physical properties of ice cream produced from yoghurt with varying levels of sugar (18, 20 or 22%) and fruit (strawberry) concentration (15, 20 or 25%) were investigated. The results of the physical analysis showed that as the...

Pearson, A.M., 1964: Fruit quality key to good fruit ice cream. Trials in which the flavour quality of ice cream made with 6 different varieties of locally grown strawberries was compared with that made with 3 imported varieties indicated a consistently lower quality for the latter. The author stresses the imp...

Lutchens, J., 1979: Fruit and fruit preparations for the ice cream industry. The use of fruit preparations for ice cream production (i.e. fruit products sweetened with white sugar, liquid sugar and starch syrup) is reviewed, with notes on the legal basis and production. Main problems are microbiological safety (ensured by...

Lutchens, J., 1979: Fruit and fruit products for the ice cream industry. Gordian internationale Zeitschrift fur Lebensmittel und Lebensmitteltechnologie 79(6): 150

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