Section 15
Chapter 14,320

A preliminary study of the effects of some waters, skim milk, and skim milk powder on the viscosity and pH of ice cream stabilizer solutions

Rothwell, J.

XVII Int. Dairy Congr, E/F: 387-90


Accession: 014319469

The pH and viscosity of solutions of some commercially available stabilizing agents (sodium carboxymethylcellulose (CMC), gelatin, locust and carob bean gums, sodium alginate, carrageen, and carrageen + CMC) in fresh and aged tap water, tap water treated with an ion-exchange softener (Permutit) and 'steam stripped' water, showed considerable variations.

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