Ice-Cream Production from Lactose-Free UHT Milk  

作　　者：Cihat Ozdemir Ayla Arslaner Salih Odemir Gencay Ugrlu 

机构地区：[1]Department of Food Science,Oltu Vocational School,Atatürk University,Erzurum 25240,Turkey [2]Department of Food Engineering,Faculty of Engineering,Bayburt University,Bayburt 69000,Turkey [3]Department of Food Engineering,Faculty of Agriculture,Atatürk University,Erzurum 25240,Turkey

出　　处：《Journal of Food Science and Engineering》2018年第5期210-214,共5页食品科学与工程（英文版）（美国）

摘　　要：In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.The pH values of samples of cocoa were higher than that of plain samples.The overrun ratio of samples varied between 21.06%and 32.68%.The overrun ratio of lactose-free samples was lower than that of control samples.The melting ratio of samples varied from 0.45 g/min to 0.61 g/min.The fat destabilization index of samples was around 41.06%and 58.01%.The fat destabilization index of plain samples was higher than that of cocoa adding samples.The viscosity of ice cream samples was between 23.21 Pa·s-26.42 Pa·s.The viscosity of lactose-free ice-cream samples was higher than that of control ice-cream samples.The glucose ratio of samples was between 1.20%and 1.60%.The sucrose ratio of lactose-free samples was higher than that of control samples.As the lactose amount of samples of lactose-free plain and cocoa ice-cream were found 0.11%and 0.16%,respectively,the control samples contained lactose at high level as 1.11%and 1.04%.Panelists preferred the cocoa ice-cream to samples of plain ice-cream.

关 键 词：ICE-CREAM lactose-free FAT DESTABILIZATION INDEX OVERRUN 

分 类 号：TS[轻工技术与工程]