Effect of Pasteurization, Isomaltooligosacchride and Probiotics on the Quality Characteristics of Ice Cream

Effect of Pasteurization, Isomaltooligosacchride and Probiotics on the Quality Characteristics of Ice Cream

碩士 === 弘光科技大學 === 食品暨應用生物科技所 === 99 === The aim of the study was to investigate the effects of pasteurization, isomalto-oligosaccharides, and probiotics on the quality of ice cream. In our study, the ice cream that sterilized at 85 ℃ for 2 minutes resulted in bacterial counts of 4.24 ± 0.03 log CFU...

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Bibliographic Details
Main Author:	劉冠廷
Other Authors:	蔡政志
Format:	Others
Language:	zh-TW
Online Access:	http://ndltd.ncl.edu.tw/handle/82751985814991097997

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