The use of ultrafiltration process for the manufacture of ice cream and cajeta
Retentate obtained from ultrafiltration was used as a substitute for skim milk powder, in the manufacture of ice cream and cajeta (Mexican dairy spread). The products were assessed by chemical, physical, sensory and structural analysis. Ice creams made using ultrafiltered retentate had increased ash...
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University of Glasgow
1996
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360105 |