La produzione di gelato artigianale con latte crudo

Production of ice-cream with raw cow-milk
Abstract
This study has investigated the differences and similarities of flavored ice cream "Fiordilatte" produced by using three different types of milk: UHT, fresh pasteurized, and raw. Three different ice-cream "fiordilatte" have been produced by using the same technology and the same ingredients, but with above-mentioned different kind of milk. The ice cream products have been characterized at the macro-level: water, carbohydrates, lipids, proteins, mineral salts. Finally, discriminating sensory tests have been conducted by comparing, two at a time, the three different types of ice cream produced. The results have shown significant differences.