Abstract
This chapter provides information on the classification and trends in the frozen milk desserts market, various dairy and non-dairy ingredient (sweeteners, stabilizers, emulsifiers) used in the manufacture of ice cream, and other frozen desserts including frozen yogurt. Processing procedures and packaging techniques are included. The nutritional profile, including calories, protein, fats, vitamins and minerals, contributed by frozen desserts is discussed. Reference is made to frozen desserts made from milk of species other than cow.
Original language | English (US) |
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Title of host publication | Milk and Dairy Products in Human Nutrition |
Subtitle of host publication | Production, Composition and Health |
Publisher | John Wiley and Sons |
Pages | 435-457 |
Number of pages | 23 |
ISBN (Print) | 9780470674185 |
DOIs | |
State | Published - Apr 11 2013 |
All Science Journal Classification (ASJC) codes
- General Biochemistry, Genetics and Molecular Biology
- General Agricultural and Biological Sciences