Asian Journal of Dairy and Food Research · 2016 · 11 citations · 0 references
AgricultureChemistryFood ScienceDairy Product TechnologyFood ChemistryFood ProcessingFood EmulsificationIce Cream TechnologyProcessing Effects On QualityChemical PropertiesEmulsifier SystemsIce Cream FormulationIce Cream Quality AssessmentIce Cream Shelf LifeMix CompositionQuality Changes During FreezingStabilization Systems
The impact of physico-chemical properties of mix is carried forward in handling of mix, processing including freezing and quality of finished product. With precaution in selection and balancing ingredient viz. Fat, Protein, sugar along with emulsifier, stabilizer and various flavouring components may provide the better quality of the final product. The proper proportion of different ingredients, improved processing can provide better quality and lower cost of Ice-cream with appreciable and acceptable quality.