Ice Cream

Marshall, R. T.; Arbuckle, W. S.

doi:10.1007/978-1-4613-0477-7

Cited by 134 publications

(116 citation statements)

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“…The interaction terms of LB and BB indicated that increase in their levels had a positive effect on the flavor of yoghurt and this result is in accordance with the findings of Marshall and Arbuckle [38] who in their research reported that L. bulgaricus is responsible for the production of acetaldehyde which is the most important aroma compound in yogurt in the first 1 to 2h of incubation. LA either with LB or BB had an adverse effect on sensory properties of MSFPY as also reported by Shah [30], the addition of LA and BB resulted in increase in acidity of the product which was not acceptable.…”

Section: Sensory Evaluationsupporting

confidence: 88%

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

Ahluwalia¹

2013

J Food Process Technol

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Mango soy fortified probiotic yoghurt (MSFPY) was prepared by using blends of 78.3% toned milk, 14.5% soy milk and 7.2% mango pulp. Effect of yoghurt cultures Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and probiotic culture Bifidobacterium bifidus (BB), Lactobacillus acidophilus (LA) on physicochemical properties and sensory properties were studied using different inoculum levels as per Response Surface Methodology (RSM). The optimized concentration of cultures was found out to be 1.75%, 1.95%, 2.44% and 1.37% for ST, LB, BB and LA respectively which yielded an acceptable quality of MSFPY having acidity 0.73%, total solids 14.02%, syneresis 14.12% and scored 8.5 on hedonic rating.

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Section: Sensory Evaluationsupporting

confidence: 88%

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

Ahluwalia¹

2013

J Food Process Technol

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“…The ice cream mixes had pH of 6.50 ± 0.04 and fat contents of 111.1 ± 3.2 g·kg -1 and crude protein contents of 42.9 ± 3.3 g·kg -1 , which is a typical composition of an ice cream [19].…”

Section: Properties Of Ice Cream Mixesmentioning

confidence: 93%

“…The approximate phase volumes are ~250 mL·L -1 for ice, 500 mL·L -1 for air, 50 mL·L -1 for fat and 200 mL·L -1 for serum [2]. The ice cream properties are determined by its formulation and the processing conditions used in its manufacture [1,8,12,19].…”

Section: Introductionmentioning

confidence: 99%

“…A typical regular ice cream formulation consist of 350-370 g·kg -1 total solids (TS) with 100-120 g·kg -1 fat, 100-110 g·kg -1 milk solids non-fat (MSNF), 130-160 g·kg -1 sweetener and 2-4 g·kg -1 stabilisers and emulsifiers [19]. The source of milk solids used in an ice cream formulation, as well as the conditions used in the preparation of the milk ingredient, both influence the ice creams' properties [9,16,28].…”

Section: Introductionmentioning

confidence: 99%

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Physical behaviour of dairy ingredients during ice cream processing

Udabage

AnnAugustin

et al. 2005

Lait

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-The characteristics of aged ice cream mixes (110 g·kg -1 milkfat, 110 g·kg -1 non-fat milk solids, 140 g·kg -1 sugar, 2 g·kg -1 stabilizers and 2 g·kg -1 emulsifier) and the final ice cream prepared with various milk solids non-fat were examined. The milk solids non-fat powders used were low heat skim milk powder (LHSMP), whey protein concentrate with 350 g·kg -1 crude protein (WPC 35), and unheated and heated blends (1:1 ratio) of LHSMP and WPC 35. The source of the milk solids non-fat and the heat treatment applied during powder manufacture influenced the characteristics of the ice cream mix and the properties of the final ice cream. The results suggest that alteration of the emulsion characteristics of ice cream mixes with the use of milk solids non-fat with different proportions of caseins to whey proteins and increased whey protein denaturation altered the ice cream properties. The use of a high heat-treated blend of LHSMP and WPC 35 resulted in ice creams with the best melt resistance.ice cream / whey protein / heat treatment / melt resistance Résumé -Comportement physique des ingrédients laitiers durant la fabrication de la crème glacée. On a étudié les caractéristiques des mélanges pour crème glacée maturés (110 g·kg -1 de matière grasse de lait, 110 g·kg -1 d'extrait sec dégraissé, 140 g·kg -1 de sucre, 2 g·kg -1 de stabilisants et 2 g·kg -1 d'émulsifiants) et de la crème glacée résultante, préparée avec (i) des poudres de lait écrémé traitées à basse température (LHSMP), (ii) des concentrés de protéines de lactosérum avec une teneur en protéine brute de 350 g·kg -1 (WPC 35) et (iii) des mélanges chauffés ou non (taux 1:1) de LHSMP et WPC 35. Le type d'ingrédient utilisé et le traitement thermique appliqué durant la fabrication de la poudre influençaient les caractéristiques des mélanges pour crème glacée et les propriétés de la crème glacée finale. L'altération des caractéristiques d'émulsion des mélanges pour crème glacée avec l'emploi de poudres ayant différentes proportions de caséines par rapport aux protéines du lactosérum et la dénaturation accrue des protéines du lactosérum modifiaient les propriétés de la crème glacée. L'utilisation de mélange traité à haute température de LHSMP et WPC 35 permettait l'obtention de crèmes glacées qui offraient une meilleure résistance à la fusion.

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“…The making of good ice cream need to carefully control each of the overrun and the size and distribution of air cells; therefore always neglect the distribution of air cells during the manufacturing process and storage of ice cream. Also, there are many factors affecting the development of airway cells in ice cream [43], and at least aerobic cells brings down the temperature; as a result of viscosity of face serum. [44] partially rely on low temperatures during the latter stages leading to a form of unregulated air cells, which leads to overlapping air pockets storage.…”

Section: Melting Resistancementioning

confidence: 99%

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

Salem¹,

Fardous²,

El-Rashody³

2017

FNS

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The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at −18˚C was studied. It was noticed that there are higher mean of viscosity values (cp) when using "Al-khalas" dates paste 5% and 10% followed by samples with "sokary" paste then samples with molasses in ice cream samples compared to those with added date's pieces of either "Sokary" or "Al-khalas". There are significant differences of overrun values between all treatments and samples with the added date paste of either "sokary" or "Al-khalas" which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.

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Ice Cream

Cited by 134 publications

References 0 publications

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

Physical behaviour of dairy ingredients during ice cream processing

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

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