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Effect of incorporating buffalo butter oil fractions on the physical properties once cream [electronic resource].

By:

Fatouh, A.E

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Language: English Summary language: Arabic Description: p.91-101Other title:

تأثير اضافة شقوق دهن اللبن الجاموسى على الخواص الطبيعية للايس كريم [Added title page title]

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Egyptian journal of food science, 2006 v.34 [electronic resource].

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In: Egyptian journal of food science, 2006 v.34Summary: Buffalo butter oil was fractionated by multi-step dry method into low, medium and high melting fractions. The obtained fractions were used in the preparation of ice cream. The freezing points of the mixes were close. Ice cream mix made with high-melting fraction (slip melting point (SMP), 41 JOC) exhibited the highest viscosity and the lowest adsorbed protein and whipping ability among all mixes prepared.

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Buffalo butter oil was fractionated by multi-step dry method into low, medium and high melting fractions. The obtained fractions were used in the preparation of ice cream. The freezing points of the mixes were close. Ice cream mix made with high-melting fraction (slip melting point (SMP), 41 JOC) exhibited the highest viscosity and the lowest adsorbed protein and whipping ability among all mixes prepared.

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