EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT EVALUACIÓN DE SUSTITUYENTES DE SÓLIDOS NO GRASOS (SNG) EN UNA MEZCLA DE HELADO DURO DE LECHE CON GRASA VEGETAL
Background: In industries that produce ice cream, NFMS required in the mixture are obtained by addition of skim milk powder and whole milk, condensed milk, caseinate and others. However, due to factors such as national lack of these (caseinates) and the seasonal climate of regions which produce milk...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universidad de Antioquia
2012-08-01
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| Series: | Vitae |
| Subjects: | |
| Online Access: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042012000200006 |