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Showing 1 to 3 of 3 for “"ice cream quality"”.
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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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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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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 …