Comparative Standardization of Butter, Cheese, Milk and Ice Cream Flavor Scoring

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the d...

Development of High Protein Ice-Cream Using Milk Protein Concentrate

Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...

Dairy Foods: Natural cheese and butter

Twenty six 3.8 kg blocks were made on each of 3 different days. A block was analyzed prior to brine salting. Blocks (5) were placed into each of 5 different saturated brines at 12, 15, 18, 21, and 24◦C. One block was removed from each brine tank after 1, 4, 8, 16, and 24 d, weighed, sampled, and analyzed for salt and moisture. Weight loss (net of moisture loss and salt uptake), salt uptake, and...

Ice cream.