A Comparison of Sweet Cream Buttermilk Powder with Nonfat Dried Milk Solids in the Manufacture of Ice Cream
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make superior ice cream. Its use as a source of serum solids in ice cream. Its use as a source of serum solids in ice cream mix would open an outlet for this butter by-product and would serve the needs of ic...
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| Format: | Others |
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DigitalCommons@USU
1951
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| Online Access: | https://digitalcommons.usu.edu/etd/4819 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5858&context=etd |