DOI: 10.17265/2159-5828/2018.05.003
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Cihat Özdemir, Ayla Arslaner, Salih Özdemir, Gencay Uğurlu

Abstract: In this research, the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical, chemical and organoleptic properties. The pH of samples varied between 6.28 and 6.36. The pH values of samples of cocoa were higher than that of plain samples. The overrun ratio of samples varied between 21.06% and 32.68%. The overrun ratio of lactose-free samples was lower than that of control samples. The melting ratio of samples varied from 0.45 g/min to 0.61 g/min. The fat de…

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