Publication Date:
2016
Short description:
La produzione di gelato artigianale con latte crudo / Urgeghe, Pietro Paolo; Fadda, Costantino; DEL CARO, Alessandra; Montanari, Luigi. - (2016).
abstract:
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.
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.
Iris type:
4.1 Contributo in Atti di convegno
List of contributors:
Urgeghe, Pietro Paolo; Fadda, Costantino; DEL CARO, Alessandra; Montanari, Luigi
Book title:
RICERCHE E INNOVAZIONI NELL’INDUSTRIA ALIMENTARE