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Impact of physico-chemical properties of mix on the final quality of ice-cream
 

D.N. Bajad*, S.D. Kalyankar, M.A. Dehmukh, P.R. Bachanti and G.S. Bajad**

*MAFSU, Nagpur Camp: College of Dairy Technology, Udgir-413 517, India.

dnbajad32@gmail.com

Page Range:
293-297
Article ID:
DR-942
Online Published:
29-11-2016
Abstract

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. 

Keywords
Physico- chemical properties, Ice-cream mix, Quality.
References
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