The Preparation of a Non-desiccated Sodium Caseinate Sol and Its Use in Ice CreamAgricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935 - Ice cream, ices, etc - 29 pages |
Common terms and phrases
100 percent overrun 14 percent fat approximately body and texture casein curd caseinate caseinate caseinate caseinate caseinate replacement CASEINATE REPLACED VARY caseinate replacement replacement Check ium ium check mix containing 14 percent cresol Effect of sodium FIVE JUDGES flavor and body gelatine hydrochloric acid inate inate inate inate inate repl ium Check ium ium ium ium maximum overrun milk protein MIX Percent Mixes containing 14 overrun tester overrun time curves peptization percent fat mixes percent in table percent replacement percent serum solids percent sodium caseinate percentage of sodium PERCENTAGES OF SERUM reached 100 percent replaced serum solids REPLACEMENT IN MIX replacement replacement replacement replacement replacement Run replacement Run number Run number Check SCORES BY FIVE SERUM SOLIDS Graph serum solids mixes serum solids sample siphon skimmilk powder sodium bicarbonate sodium caseinate caseinate sodium caseinate replacement sodium caseinate sample sodium caseinate sols texture scores wash water whey whipping qualities Zoller