Comparison study of the rheological parameters of mixtures used to manufacture ice creams on the milk base

Authors

  • Н. Polishchuk
  • V. Martych
  • L. Matsko

Keywords:

mix, ice cream, the effective viscosity stabilizer

Abstract

The comparative analysis of separate rheological descriptions of suckling mixtures is conducted with different content of fat, that contain the stabilizing system Cremodan SE 406 and a flour is a wheat. A high capacity is set for proceeding in effective viscidity of the maximum destroyed structure of mixtures for the production of ice-cream. Expediency of application of the stabilizing system Cremodan SE 406 for effective structuring and stabilizing of mixtures for an ice-cream. It is set that a low-fat ice-cream is characterized the most subzero degree of structuring and proceeding in destroyed structure, that leads to the necessity of improvement of him chemical composition.

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References

Sommer H.H. The theory and practice of ice cream making / H.H. Sommer. – [2th Edn.] – Madison: University of Wisconsin, 1935. – 639 p.

Marshall R.T. Ice Cream / R.T. Marshall, H.D. Goff and R.W. Hartel. – [6th Edn.] – New York: Kluwer Academic, ISBN 0-306-47700-9, 2003. – 366 p.

Оленев Ю.А. Справочник по производству мороженого / Ю.А. Оленев, А.А. Творогова, Н.В. Казакова, Л.Н. Соловьева – М.: ДеЛи принт, 2004. – 798 с.

Косой В.Д. Контроль качества молочных продуктов методами физико-химической механики / В.Д. Косой, М.Ю.Меркулов, С Б. Юдина. – С-Пб.: ГИОРД, 2005. – 208 с.

Published

2014-12-25

How to Cite

Polishchuk Н., Martych, V. ., & Matsko, L. . (2014). Comparison study of the rheological parameters of mixtures used to manufacture ice creams on the milk base. FOOD RESOURCES, 2(03), 73–78. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/516

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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