The properties of practical importance in the mix are- viscosity, acidity (lactic) and pH, mix stability, specific gravity, surface tension, freezing point, and whipping rate. A. Viscosity: This is defined simply as the resistance offered by liquids to flow. Viscosity is considered an important property of the ice cream mix, and a certain amount of […]
Properties of Ice Cream Mix
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By Products of Milk Processing
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By products of milk processing: 1. T. Casein (Edible) 2. Buttermilk 3. Whey 4. Lassi 5. Ghee-Residue. 1. T. Casein (Edible): Edible casein may be defined as casein which has been isolated from skim milk by taking special precautions to ensure its suitability for use in patented food and pharmaceutical preparations. These precautions are concerned […]
Dahi (Curd): Intro, Classification, Composition, Nutritive Value and Uses
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In this article we will discuss about:- 1. Introduction to Dahi 2. Definition of Dahi or Curd 3. Classification 4. Food and Nutritive Value 5. Composition 6. Method of Production 7. Market Quality 8. Packaging, Storage and Keeping Quality 9. Uses. Contents: Introduction to Dahi Definition of Dahi or Curd Classification of Dahi Food and […]