Moorthy, P. R. S.; Balachandran, R.
Author Affiliation :
Department of Livestock Products Technology, College of Veterinary Science, Tirupati 517502, India.
Indian Journal of Dairy Science
The structure with regards to air cell size distribution of normal and low fat ice cream was compared. The percentage distribution of air cells in the range of 11 to 20 µm was observed to be 33.7, 34.8 and 32.3 for normal (10% fat), 8% fat and 6% fat ice creams respectively. The number of air cells increased with the inclusion of emulsifier (Tween-80), and decreased when it was excluded from the basic composition of the mix.
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Indexing terms for this abstract:
emulsifiers, ice cream, low fat milk, milk products, physicochemical properties