Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleo

This year's Annual Convention features some sweet new twists like ice cream and free wi-fi. But it also draws on a rich history as it returns to Chicago, the city where the association's seeds were planted way back in 1930. Read on through our special convention section for a full flavor of can't-miss events, helpful tips, and speakers who remind why you do what you do.

Download Full-text

Antioxidant Enrichment of Ice Cream Using Fruit By-Products

Plant Food By-Products ◽

10.1201/b22352-12 ◽

2018 ◽

pp. 317-326

Author(s):

Mohammed Wasim Siddiqui ◽

Vasudha Bansal

Keyword(s):

Ice Cream ◽

By Products

Download Full-text

Produção de sorvetes e iogurtes a partir dos frutos figo da índia e mandacaru

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3698 ◽

2015 ◽

Vol 10 (4) ◽

pp. 17

Author(s):

V. R. L. Fidelis ◽

E. M. Pereira ◽

W. P. Silva ◽

J. P. Gomes ◽

L. A. Silva

Keyword(s):

Vitamin C ◽

Native Species ◽

Ice Cream ◽

Titratable Acidity ◽

Physicochemical Analysis ◽

Soluble Solids ◽

By Products

O figo da índia é a fruta que juntamente com o mandacaru fazem parte das espécies nativas da caatinga. Objetivou-se neste trabalho elaborar e caracterizar sorvetes e iogurte a partir do figo da índia e da polpa e casa do fruto do mandacaru. Foi obtido o sorvete de creme e iogurte natural para base e acrescido com polpa e casca para as formulações. Para a caracterização foram realizadas as análises físico-químicas de pH, vitamina C, sólidos solúveis (SS) e a acidez titulável (AT). O sorvete e o iogurte apresentaram comportamento ácido. O figo da índia e o fruto do mandacaru mostraram-se com grande potencial para o desenvolvimento de subprodutos com o sorvete e iogurte. Os valores de AT do iogurte (ᴓ 0,62) estão dentro dos padrões pré-estabelecidos.Production of ice cream and yoghurt from the cactus pearfruit and mandacaruAbstract: The Opuntia is a fruit, which together with the Cereus jamacaru are native species of the savanna. The objective of this study was to prepare and characterize ice cream and yogurt from the Opuntia and pulp and peel of Cereus jamacaru fruit. The ice cream and natural yoghurt for base and increased with pulp and peel were obtained for the formulations. For the characterization were performed physicochemical analysis of pH, vitamin C, soluble solids (SS) and titratable acidity (TA). The ice cream and yogurt showed acidic behavior. The Opuntia and the fruit of Cereus jamacaru have come out with great potential for the development of by-products with the ice cream and yogurt. AT values of yogurt (ᴓ 0.62) are within the pre-established by the standards.

Download Full-text

A Promise of Eternity

Bradbury Beyond Apollo ◽

10.5622/illinois/9780252043413.003.0034 ◽

2020 ◽

pp. 228-232

Author(s):

Jonathan R. Eller

Keyword(s):

Ice Cream ◽

Special Effects ◽

Major Market ◽

Fahrenheit 451 ◽

Loss Of Hearing ◽

The City

In 1994 Bradbury placed six stories, more than he had in a number of years, but his fiction continued to miss the major market magazines. Chapter 33 documents the film projects of the mid-1990s—a Fahrenheit 451 screenplay for Mel Gibson, and a script for The Wonderful Ice Cream Suit under consideration with Disney. A collaboration with NASA artist Robert McCall, astronaut Buzz Aldrin, and special effects master Douglas Trumbull centered on an IMAX Corporation film theater project titled The City in the Stars, but Bradbury’s storyboard narrative was never produced. The chapter also describes Ray and Maggie Bradbury’s 1994 and 1995 summer sojourns in Paris with American expatriate journalists, and Bradbury’s increasing loss of hearing from mastoiditis.

Download Full-text

The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

Linear vs piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle ◽

10.15567/mljekarstvo.2020.0206 ◽

2020 ◽

Vol 70 (2) ◽

pp. 120-130

Author(s):

Erhan Sulejmani ◽

Mersel Demiri

Keyword(s):

Milk Powder ◽

Ice Cream ◽

Melting Rate ◽

Sensory Characteristics ◽

Significant Elevation ◽

Ph Values ◽

Physical Chemical ◽

Whole Milk ◽

Textural Analyses ◽

Hardness Values

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

Download Full-text