A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
Effect of fat content on rheological and physical properties of vanilla ice cream
64 Milk fat is one of the most important components used in ice cream mix formulation, which affects textural and rheological properties of the final product. According to the definitions released by FDA, ice cream products are categorized in several groups (non-fat, low-fat, light, reduced fat and full fat). In this research reduced fat, light, low fat and full fat vanilla ice cream samples were produced with 2, 5, 7.5 and 10% milk fat respectively, and the rheological properties of the icefatcat:5wp4thvnezhrrph5cpxdgkg3yy