The effect of using some stabilizers on the viscosity, over-run, melting characteristics and sensory properties of frozen yogurt was investigated in this study. The ice cream mix in all groups was 10% fat, 13% sucrose, 13% MSNF (milk non-fat solids). stabilizers that were tried were Panisol ex (P), salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0....

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot (Psetta maxima), a non-fat fish species of high commercial value. With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at -1.5oC. The ozone concentration was adjusted to a ...

The purpose of this study was to examine physiological and physical determinants of ice-hockey performance in order to assess their impact on the result during a selection for ice hockey. A total of 42 ice hockey players took part in the selection camp. At the end of the camp 20 best players were selected by team of expert coaches to the ice hockey team and created group G1, while the second gr...

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...

conclusions due to the scarcity of studies related to some dairy subgroups, it is not possible to make a final judgment about their effects on the risk of diabetes; therefore, more studies need to be conducted on this issue. results out of 1391 articles, 13 (covering 421,421 people) were introduced to the current meta-analysis. the findings showed that the consumption of yoghurt and cream has p...

A peer-verified method is presented for the determination of percent moisture/solids and fat in dairy products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture/solids content of dairy samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyze...

The level of monomer styrene migrated from polystyrene containers (PS) was measured in different dairy products at various fat contents, storage periods and temperatures. The dairy products were packed in PS containers and divided into groups according to storage period and temperature. The samples were included whole milk (3.6% fat) kept at 100 °C for two hours (group 1), yogurt (3% fat), sour...