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

DOI: 10.18805/ajdfr.v35i4.6627    | Article Id: DR-942 | Page : 293-297
Citation :- Impact of physico-chemical properties of mix on the final quality of ice-cream .Asian Journal Of Dairy and Food Research.2016.(35):293-297

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

dnbajad32@gmail.com
Address :

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

Submitted Date : 22-11-2014
Accepted Date : 22-10-2016

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.

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