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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 60 for “"ice 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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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
… replace 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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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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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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Bacteriology of ice cream with special reference to problems of public health control
… micro -organisms which constitute the flora of ice cream are very variable in type and in number. Like the bacteria of milk, they are usually harmless, but conditions of manufacture which permit the inclusion and multiplication of large numbers of organisms in the product are the most likely to …
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Effect of binders on the melting and softening qualities of brick ice cream
1. Plain Ice Cream: In plain ice cream (control) as the per cent of fat is increased the cream becomes softer. Butter fat, combined wiith other material than milk solids, changes the crystallization and produces a stiff cream. When too much fat is present whipping takes place producing a cream that …
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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream
<p>Ice cream was made with a mix composition of 11 % milk fat, 11 % milk solids-not-fat, 13% sucrose, 3% com syrup solids (36 dextrose equivalent), 0.28% stabilizer blend or 0 .10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80°C for 25 sec, homogenized at …
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Improving the Body, Texture, and Overall Quality of Low Fat Ice Cream with Emulsifiers
… at three levels each were tested in 2% low fat ice cream. Emulsifiers evaluated included: monoglyceride and diglyceride, polysorbate 80 blend; 40% alpha monoglyceride; 70% alpha monoglyceride; and lecithin. Use of emulsifiers produced desirable effects in low fat ice cream quality. All …
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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles
… high linoleic content and control milkfat. Ice cream and butter were processed from the treated and control milks. Butter and ice cream samples then were analyzed to measure differences in fatty acid profiles and firmness. High-oleic and high-linoleic milkfat had lower concentrations of …
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Worth the Wait and Hype? Gentrification, Anxiety, and the Hipster Geographies of Boutique Ice Cream
… displacing longtime stores and ordinary services increasingly signals new geographies of hipster retailing dominating the marketplace of local shopping streets in old inner-city areas. The qualitative analysis of this Master’s thesis traces the socio-spatial articulation of new hipster …
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Effects of Milk Fat, Homogenization, and Stabilizer-Emulsifier Blend on the Texture of Vanilla Ice Cream
<p>Vanilla ice creams were made with two levels of milk fat (11 or 16%), two levels of homogenization (single or double), two levels of stabilizer-emulsifier blend (0.35 or 0.43%), 11 % milk solids-not-fat (MSNF), 13% sucrose, and 3% com syrup solids. Eight batches of ice cream mixes were made and …
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