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《Science and Technology of Food Industry》 2008-08
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Study on processing technology of goat milk ice cream

LI Jin-zhou, KOU Xiao-hong, TU Cui, FU Jun-shu, LI Xiang, LIU Ye-fei(College of Agriculture and Bioengineering,Tianjin University,Tianjin 300072,China)  
The technical process and prescription for ice-cream using goat milk as the main auxiliary material was explored, the different prescription and emulsifying stabilizer and ageing time were compared and studied. With both the quality of product and the cost having been considered, the best prescription and technique were determined. A new type of goat milk ice cream product was developed which had unique flavor and nutrition.
【Fund】: 国家大学生创新性实验计划(教育部);; 天津市经济开发区博士后基金资助
【CateGory Index】: TS277
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