Characteristics and evaluation of ice cream prepared of defrosted and powder goat's milk
2000
Dankow, R. (Akademia Rolnicza, Poznan (Poland). Katedra Technologii Mleczarstwa) | Wojtowski, J. | Pikul, J.
Ice cream prepared of defrosted and powder goat's milk was investigated. In the ice cream mixtures, the percentage of fat and dry matter content, active and potential acidity, viscosity and aeration degree were determined. The organoleptic evaluation of the finished product was carried out by the method of linear graduation, analysing the following quality discriminants: colour, smell, taste as well as structure and consistency. The kind of the goat's milk used had statistically no significant influence on the colour of the ice cream obtained, but it influenced significantly the smell and taste of the ice cream. Also, in respect of the structure and consistency, that ice cream was given some lower evaluation than the ice cream of powder milk. It was caused, among others, by creation of free fat fractions during the defrosting process, lowering the quality of the raw material and hence, of the final product
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