Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Impact of physico-chemical properties of mix on the final quality of ice-cream
Submitted22-11-2014|
Accepted22-10-2016|
First Online 16-12-2016|
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.
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