Relevant bibliographies by topics / Junket Ice Cream Mix

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Junket Ice Cream Mix'

Author: Grafiati
Published: 28 February 2023

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Journal articles on the topic "Junket Ice Cream Mix"

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Bolliger, S., H. D. Goff, and B. W. Tharp. "Correlation between colloidal properties of ice cream mix and ice cream." International Dairy Journal 10, no. 4 (January 2000): 303–9. http://dx.doi.org/10.1016/s0958-6946(00)00044-3.

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Bolliger, S., H. Wildmoser, H. D. Goff, and B. W. Tharp. "Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream." International Dairy Journal 10, no. 11 (January 2000): 791–97. http://dx.doi.org/10.1016/s0958-6946(00)00108-4.

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Tvorogova, A. A., P. B. Sitnikova, T. V. Shobanova, and R. R. Zakirova. "RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM." Food systems 3, no. 2 (July 14, 2020): 14–17. http://dx.doi.org/10.21323/2618-9771-2020-3-2-14-17.

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In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.
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BRADSHAW, J. G., J. T. PEELER, J. J. CORWIN, J. M. HUNT, and R. M. TWEDT. "Thermal Resistance of Listeria monocytogenes in Dairy Products." Journal of Food Protection 50, no. 7 (July 1, 1987): 543–44. http://dx.doi.org/10.4315/0362-028x-50.7.543.

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The thermal resistance of Listeria monocytogenes strain Scott A that had been associated with a recent milkborne outbreak of listeriosis was determined in whole and skim milk, heavy cream, and ice cream mix. L. monocytogenes suspended at concentrations of approximately 1 × 105 cells/ml was heated at temperatures ranging from 52.2 to 79.4°C at various contact times. The D71.7°C values computed for milk samples ranged from 0.9 to 2.7 s. The D7.94°C value in ice cream mix was 0.5 s. The zD value for fluid products ranged from 5.8 to 7.1°C; the zF value for ice cream mix was 7.0°C. The L. monocytogenes suspensions would not survive a proper pasteurization process given to raw dairy products.
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Rajarajan, G., R. Annal Villi, B. Mohan, and A. Irshad. "Quality and Sensory Evaluation of Ice-Cream Fortified with Calcium." Issue 2 (November - December) 1, no. 2 (December 20, 2020): 131–35. http://dx.doi.org/10.51128/jfas.2020.a024.

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Abstract: Milk is an essential dietary calcium source, with estimates from 40% up to 74% of calcium coming from dairy foods. People who avoid dairy foods usually had an inadequate nutritional intake, unless they had an adequate intake of other high calcium dietary foods. A study was conducted to enrich calcium in ice cream to counteract the deficiency. Calcium in the form of calcium citrate was supplemented at three different levels viz.500mg, 1000mg and 1500mg in one litre of ice cream mix. The enriched ice cream samples were subjected to sensory evaluation for its acceptance, using the 9-point hedonic scale. Further, the sensory attributes of calcium-enriched ice cream were analyzed with the texture profile analyzer’s help. The recovery percentage of calcium in the enriched ice cream was carried out by Atomic absorption spectrometry. The study concluded that calcium could be enriched in ice cream mix at a 500 mg per litre level since it had better acceptability and thereby counteract the calcium deficiency. Keywords: Ice Cream -Calcium- Enrichment- Sensory evaluation- Texture analysis- Stability
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Granger, C., A. Schöppe, A. Leger, P. Barey, and M. Cansell. "Influence of formulation on the thermal behavior of ice cream mix and ice cream." Journal of the American Oil Chemists' Society 82, no. 6 (June 2005): 427–31. http://dx.doi.org/10.1007/s11746-005-1088-z.

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BAER, ROBERT J., and TIMOTHY P. CZMOWSKI. "Use of the Osmometer for Quality Control of Ice Cream Mix1." Journal of Food Protection 48, no. 11 (November 1, 1985): 976–78. http://dx.doi.org/10.4315/0362-028x-48.11.976.

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Fourteen brands of commercial vanilla ice cream, purchased at three different times, were analyzed for freezing point, firmness, fat, solids-not-fat, total solids, and net weight. Mean freezing points ranged from −2.65 ± .04 to −3.24 ± .19°C, which indicated ice cream composition and mix formulations varied. Values for mean penetrometer readings ranged from 120 ± 6.0 to 193 ± 34.9 mm; fat, 9.3 ± .23 to 16.8 ± .20%; solids-not-fat, 25.2 ± .17 to 29.6 ± .64%; total solids, 35.5 ± .25 to 42.0 ± .26%; and net weights, 1.026 ± .045 to 1.756 ± .017 kg/1.89 liter. The freezing point osmometer has potential use as a rapid quality control instrument to measure the freezing point of ice cream mix and detect when improper quantities of soluble mix ingredients have been incorporated into the mix. More testing of mix formulations will improve product uniformity and quality and assure compliance with regulatory standards.
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Goff, H. D., V. J. Davidson, and E. Cappi. "Viscosity of Ice Cream Mix at Pasteurization Temperatures." Journal of Dairy Science 77, no. 8 (August 1994): 2207–13. http://dx.doi.org/10.3168/jds.s0022-0302(94)77163-0.

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Sharmin, Tajnuba, Masud Khan, Jamal Uddin, Md Kamruzzaman, Humayun Kabir, Prodip Barai, Liton Hossain, and Neaj Ahmed. "DEVELOPMENT AND EVALUATION OF SHELF LIFE AND SENSORY ACCEPTABILITY OF LYCHEE LOLLY ICE CREAM." Bacterial Empire 5, no. 1 (January 28, 2022): e344. http://dx.doi.org/10.36547/be.344.

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Background: Lolly ice cream is a frozen sweetened product made of heat treated mix, with or without other ingredients and permitted additives. The objectives of this study were to develop lychee flavored lolly ice cream, to determine the overall acceptance of lychee flavored ice cream (sensory evaluation) and to use accelerated shelf-life testing to study the changes in acidity, total soluble solid (TSS), total solid, microbiology, and sensory characteristics of lolly ice cream. Methods: The physical and chemical characteristics and the acceptance of lychee lolly ice cream flavored with lychee were evaluated and compared with lemon and orange lolly ice cream. A testing panel consisting 16 panelists studied the acceptability of the sample based on a 9-point hedonic scale. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Result: Lychee flavored lolly ice cream showed overall acceptance than orange and lemon lolly ice cream. Our results suggest that the shelf life of lolly ice cream sample was 1 year at -20°C and set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.
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G., Rajarajan, Annal Villi R., Mohan B., and Irshad A. "Optimization of enrichment levels of vitamin D in Ice cream." Issue 1 (September - October) 1, no. 1 (September 26, 2020): 28–32. http://dx.doi.org/10.51128/jfas.2020.a005.

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The study was conducted to optimize the level of enrichment of vitamin D in ice cream to rectify the deficiency. Vitamin D3 in the form of emulsion enriched at three different levels viz.1000IU, 1500IU and 2000IU in one litre of ice cream mix. The developed product was subjected to sensory evaluation for its acceptance using 9-point hedonic scale. Further, mechanical way of analyzing the attributes with the help of texture profile analyzer was carried out. The retention percentage of enriched vitamin D was carried out by high performance liquid chromatography. Hence it was concluded that vitamin D at 1500IU/L could be enriched in ice cream mix to counteract vitamin D deficiency at large in general public.
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Dissertations / Theses on the topic "Junket Ice Cream Mix"

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Lopes, Inês Marques. "Ice cream and nutrition: modeling optimal ice cream formulations." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6779.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
It is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles information about ingredients that are commonly used in ice cream manufacture and their contribution to nutrient and processing constraints. After setting all requirement constraints for each specific ice cream, the Excel Solver optimization tool, gives a solution for the model establishing the ingredients and their quantities to be included in the recipe. The developed model can be easily updated to account for changes in market demands or production conditions. It was created a version of the model for each one of the following ice cream types: water ice, ice cream, milk ice, dairy ice, sorbet and artisanal recipe. In order to test the effectiveness of the model, seven innovative recipes, using Portuguese ingredients with healthy benefits, have been created and tested at DuPont, Denmark.
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Mashayekh, Morteza. "Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5349.

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Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring. Starter culture populations and lactase activity were monitored for one month both in yogurt and in the frozen fermented ice cream mix. Lactase activity and colony counts progressively decreased in refrigerated yogurt at 4°C during the 30-day period. In frozen fermented ice cream mix, lactase activity and colony counts decreased slightly. The fermented ice cream mix can be held frozen for more than one month with active lactase activity, and viable colony counts, but refrigerated yogurt does not have a shelf life of more than one month.
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Loeb, Shakira. "Impact of five flavor compounds on full and low fat strawberry mix and ice cream /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1426083.

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Thaiudom, Sukrit. "Effect of kappa-carrageenan on phase separation of milk proteins and polysaccharide stabilizer in sucrose solution simulating ice cream mix system." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2002. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ65837.pdf.

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Gaspar, João José da Costa Félix Pinto. "Plano de marketing para a empresa Sabores do Dia- Gelado Artesanal lda- Artisani." Master's thesis, Instituto Superior de Economia e Gestão, 2016. http://hdl.handle.net/10400.5/12748.

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Mestrado em Marketing
Este trabalho de projeto tem como objetivo a elaboração de um plano de marketing para a empresa Artisani, que atua no setor dos serviços, mais concretamente no ramo dos gelados artesanais, desde 2009. O foco deste estudo subdivide-se em três grandes temas: o plano de marketing e todos os seus componentes, a sazonalidade e o marketing de serviços.
This project aims to draw up a marketing plan for Artisani, company that operates in the artisanal ice cream business for seven years, since 2009. The focus is divided in three major themes: the marketing plan itself and all its components, the seasonality and the services marketing.
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Chang, Yu-Ling, and 張毓翎. "Development of soft-serve ice cream mix with edamame." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/30100598685275777434.

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碩士
國立中興大學
食品暨應用生物科技學系所
105
Taiwan’s edamame, due to its good flavor and high nutritive value, it has been one of the most competitive exports for Taiwan’s agriculture. However, there are a lot of pods out of standard in the process of producing frozen pods. It’s too wasteful to throw them. Additionally, there is a variety of edamame – Kaohsiung 11 which is actively generalized in recent years. So, this study used two varieties of edamame – Kaohsiung 9 (EK9) and Kaohsiung 11 (EK11) to be the main material of soft-serve ice cream, and developed two kinds of formulas. One was “clean label” formula and the other was cheaper but had reasonable quality. The purpose was recycling the by-products and generalizing Taiwan’s edamame to different market. Every options of “clean label” formula which used EK9 as main material received high score (grade 7.3-7.7) in consumer acceptance test. The children also loved this formula. Proving that the form of soft-serve ice cream could increase children’s interest in edamame. The formula that was cheaper but had reasonable quality used EK11 as main material. Using consumer preference test to find the optimal percentages of EK11 is 20%. And, using melting state and overrun as indexes to decide the addition of stabilizer. The optimal addition was 0.05% Sodium Carboxymethyl Cellulose, 0.025% guar gum and 0.05% κ-carrageenan. The final formula also received high score (grade 7.0-7.6) in consumer acceptance test. Two kinds of edamame soft-serve ice cream in this study show desirable marketing potential. They are expected to be praised by consumer and reach the goal of reducing waste and generalizing Taiwan’s edamame.
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Books on the topic "Junket Ice Cream Mix"

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Ice cream mix-ins: Easy homemade treats. Layton, Utah: Gibbs-Smith, 2009.

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Keys, Jeff. Ice Cream Mix-ins. Gibbs Smith, Publisher, 2009.

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Parker, Philip M. The 2007-2012 World Outlook for Nonfat Ice Cream Mix. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 World Outlook for Lowfat Ice Cream Mix. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Lowfat Ice Cream Mix. Icon Group International, Inc., 2005.

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The 2006-2011 World Outlook for Nonfat Ice Cream Mix. Icon Group International, Inc., 2005.

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Kaldunski, Shelly. Ice creamery cookbook: Recipes for frozen treats, toppings, mix-ins & more. 2014.

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Parker, Philip M. The 2007-2012 Outlook for Nonfat Ice Cream Mix in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Lowfat Ice Cream Mix in Japan. ICON Group International, Inc., 2006.

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Ice Cream Party: Mix and Match to Create 3,375 Decadent Combinations. Chronicle Books LLC, 2021.

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Book chapters on the topic "Junket Ice Cream Mix"

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Marshall, Robert T., and W. S. Arbuckle. "Mix Processing." In Ice Cream, 139–63. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_9.

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Arbuckle, W. S. "Mix Processing." In Ice Cream, 201–31. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4615-7222-0_11.

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Marshall, Robert T., H. Douglas Goff, and Richard W. Hartel. "Mix Processing." In Ice Cream, 149–69. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0163-3_6.

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Arbuckle, W. S. "Mix Processing." In Ice Cream, 201–31. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4757-5447-6_11.

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Goff, H. Douglas, and Richard W. Hartel. "Mix Ingredients." In Ice Cream, 45–87. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-6096-1_3.

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Goff, H. Douglas, and Richard W. Hartel. "Mix Processing and Properties." In Ice Cream, 121–54. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-6096-1_5.

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Conference papers on the topic "Junket Ice Cream Mix"

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Yao, Xudong, and Kai Liang. "PLC based automatic control of pasteurize mix in ice cream production." In 2012 International Conference on Graphic and Image Processing, edited by Zeng Zhu. SPIE, 2013. http://dx.doi.org/10.1117/12.2006162.

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