Fait partie de [OMA46]

2001 - 246 p.
p. 151-155

The effect of freezing and storing processes on the suitability of goat milk for the production of ice-cream desserts

Danków R., Wójtowski J., Gut A.

Ice-creams made from both fresh, and defrosted milk were tested: immediately after the ice-cream mixture was prepared, after the hardening process, and after 5 weeks of storage. The following parameters were evaluated: acidity (pH), titratable acidity (°SH), percentage of fat and dry matter contents, as well as viscosity and the degree of aeration (fluffiness). Analysis results proved the suitability of defrosted goat milk for ice-cream production. However, ice-creams made from fresh milk received slightly better results in the organoleptic analysis.

Mots-clés    

ANALYSE ORGANOLEPTIQUE, CONGELATION, CREME GLACEE, LAIT DE CHEVRE, STOCKAGE

Citer cet article    

Danków R., Wójtowski J., Gut A. The effect of freezing and storing processes on the suitability of goat milk for the production of ice-cream desserts. In : Rubino R. (ed.), Morand-Fehr P. (ed.). Production systems and product quality in sheep and goats . Zaragoza : CIHEAM, 2001. p. 151-155. (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 46). Meeting of the Sub-Network on Production Systems of the FAO-CIHEAM Inter-Regional Cooperative Research and Development Network on Sheep and Goats, 1999/09/23-25, Molina de Segura-Murcia (Spain). http://om.ciheam.org/om/pdf/a46/01600128.pdf