A New Form of Lactose Crystal Found in Sandy Ice Cream

Ice cream.

Lactose Hydrolysis by Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream

Ice cream mixes were treated with lactase (EC 3.2.1.23) to cause 0 to 83% lactose hydrolysis. Lactose hydrolysis decreased the freezing point from -1.63C in the control (0% hydrolyzed) samples to -1.74C in the 83% hydrolyzed sample (p < 0.05). Firmness decreased from 0.35 J in the control sample to 0.08 J in the 83% hydrolyzed sample. Lactose hydrolyzed samples melted at a faster rate than the ...

Production of Synbiotic Ice Cream

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

Frequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011)

Abstract Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30) were ...

Cholesteric Liquid Crystal Flakes—a New Form

LLE Review, Volume 74 139 The last 20 years have seen a growth of mixed-media systems in which cholesteric liquid crystals (CLC’s) are one component. These include polymer-dispersed CLC’s1 in which the CLC’s are confined to microdroplets within a continuous isotropic polymer and CLC’s in gels2 in which there is a small amount of polymer to stabilize the CLC structure. In either case, the contin...