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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 195 for “"Cream"”.
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Ice Cream, You Scream
<p>I set out to make a lighthearted comedy punctuated with some scary moments. I wanted this story to come from a seven-year-old girl's point of view and match fantastic visuals with equally fantastic sounds. I will discuss the entire creative process in this book such as preproduction, writing, …
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Optimizing Faba Bean Protein-Stabilized Cream Emulsions to Develop a Plant-based Whipped Cream
Whipped cream is a well-known dessert topping, but cannot be consumed if one is lactose intolerant or allergic to dairy proteins. Furthermore, it is common for these alternatives to dairy to include a large number of gums and synthetic emulsifiers to obtain the desired texture. This research aims …
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The Sweet Cream of My Pleading
In The Sweet Cream of My Pleading, psychological instability acts as a catalyst for connection. Exploring states of melancholy, neuroticism, and loneliness, the poems in this collection approach emotional suffering with both depth and levity, giving voice not only to turmoil, but to humor, wonder, …
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The self-service ice cream cabinet
Thesis: B.S., Massachusetts Institute of Technology, School of Industrial Management, 1958
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Increasing the Protein Content of Ice Cream
<p>Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk solids-not-fat, 12% beet sugar, and 4 % corn syrup solids (36 dextrose equivalent). Seven batches of ice cream mixes were made and each batch represented one treatment. Three replications were performed for a total …
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Studies on the quality of ice cream
The quality of ice cream was investigated by taking samples from retail outlets on two occasions; summer 1979 and summer 1980. Bacteriological, chemical, physical and organoleptic tests were carried out on 50 samples of thirteen brands from the first sampling. A limited number of bacteriological …
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Effect of Storage Temperatures on Ice Cream Quality
<p>Ice cream quality is dependent on many factors including the storage temperature. Currently, the industry standard for ice cream storage is -28.9°C (-20°F). Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first …
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Carbon dioxide flash-freezing applied to ice cream production
… 165 nozzles are required to flash freeze the ice cream mix at a 2000 L/hr ice cream production rate. The power consumption of a continuous cycle implementation is modeled including single or double stage carbon dioxide recovery and compression, pre-cooling of the carbon dioxide by a standard …
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The detection, chemically, of condensed milk in ice cream
This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of …
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Hydrolyzed-Lactose Whey and Nonfat Dry Milk in Ice Cream
… 25% and 50% of nonfat dry milk solids in ice cream mix. Forty-five batches experimental and control lots of vanilla ice cream were manufactured. A commercial lactase was used to hydrolyze lactose to over 90% conversion and the lactase was inactivated after hydrolysis. The extent of lactose …
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Time study of ice cream plants by work sampling technique
Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Agricultural Engineering, 1957
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The formulation, testing and stability of 16% fat cream liqueurs
Cream liqueurs manufactured by a one-step process, where alcohol was added before homogenisation, were more stable than those processed by a two -step process which involved addition of alcohol after homogenisation. Using the one-step process, it was possible to produce creaming-stable liqueurs by …
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The efficacy of ProgestoNat cream in the treatment of menopausal syndrome
Thesis (Masters in Technology: Homoeopathy), Durban Institute of Technology, Durban, South Africa, 2003
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Effect of Emulsifiers and Food Gum on Non Fat Ice Cream
<p>Non fat ice cream was made with a mix composition of 12% milk solids-not-fat, 12% sucrose, 5% (36 dextrose equivalent) corn syrup solids, rs% (18 dextrose equivalent) maltodextrin, 0.25% stabilizer blend, and vanilla extract. Treatments were prepared by adding the following emulsifiers at 3 …
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Free Fatty Acids Associated with Induced Rancidity in Cream and Butter
… plants are larger and fewer in number, and cream is often transported many miles. Butter is also kept in storage for longer lengths of time. United States Department of Agriculture (USDA) butter graders have detected increased incidences of rancidity in butter since 1971, and confirm that …
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Solids in relation to smoothness and keeping qualities of ice cream
I Smoothness and texture of ice cream are closely associated both with fresh and refrozen ice cream. II Smoothness depends upon the amount and fineness of division of solids present other than those in true solution, within limit ; that iis, the smoothness depends upon size and distribution of ice …
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Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese
… this research was to evaluate homogenization of cream for the production of reduced fat Cheddar cheese using the following criteria: a) cheese making characteristics, b) composition and cheese yield, c) composition of whey and losses of solids to whey, d) ripening characteristics via sensory …
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A study of some physical and chemical properties of dehydrated sour cream
Thesis (M.S.)--Michigan State University. Dept. of Food Science, 1966
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Isolation and Characterization of the Curdling Phenomenon in Canned Cream-Style Corn
Made available in DSpace on 2014-12-10T22:38:18Z (GMT). No. of bitstreams: 1 7206939.pdf: 3585977 bytes, checksum: 1df54b2ae09348237113c068a23da0da (MD5) Previous issue date: 1971
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