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Influence of the homogenization pressure on the ice cream mix quality

Iva Murgić
Rajka Božanić   ORCID icon orcid.org/0000-0002-3387-0315 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Puni tekst: hrvatski, pdf (251 KB) str. 233-242 preuzimanja: 640* citiraj
APA 6th Edition
Murgić, I. i Božanić, R. (2008). Utjecaj vrste i udjela masti na homogenizaciju sladoledne smjese. Mljekarstvo, 58 (3), 233-242. Preuzeto s https://hrcak.srce.hr/26104
MLA 8th Edition
Murgić, Iva i Rajka Božanić. "Utjecaj vrste i udjela masti na homogenizaciju sladoledne smjese." Mljekarstvo, vol. 58, br. 3, 2008, str. 233-242. https://hrcak.srce.hr/26104. Citirano 30.03.2020.
Chicago 17th Edition
Murgić, Iva i Rajka Božanić. "Utjecaj vrste i udjela masti na homogenizaciju sladoledne smjese." Mljekarstvo 58, br. 3 (2008): 233-242. https://hrcak.srce.hr/26104
Harvard
Murgić, I., i Božanić, R. (2008). 'Utjecaj vrste i udjela masti na homogenizaciju sladoledne smjese', Mljekarstvo, 58(3), str. 233-242. Preuzeto s: https://hrcak.srce.hr/26104 (Datum pristupa: 30.03.2020.)
Vancouver
Murgić I, Božanić R. Utjecaj vrste i udjela masti na homogenizaciju sladoledne smjese. Mljekarstvo [Internet]. 2008 [pristupljeno 30.03.2020.];58(3):233-242. Dostupno na: https://hrcak.srce.hr/26104
IEEE
I. Murgić i R. Božanić, "Utjecaj vrste i udjela masti na homogenizaciju sladoledne smjese", Mljekarstvo, vol.58, br. 3, str. 233-242, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/26104. [Citirano: 30.03.2020.]

Sažetak
In this paper the suitability of different homogenization pressures on appearance and quality of ice cream mix was determined. The ice cream mix were taken from ageing tank, and depending on the source of fat in ice cream mix (butter, vegetable fat or cream) they were homogenized under different pressures. Afterwards, by microscope with scalar, fat globule size was determined. The homogenization pressures reduce the fat globule size to 1-2 μm without clumping and these pressures have been characterized as adequate pressures for specific type of fat and specific portion of fat in the ice cream mixture. The higher the fat in the mixture, the lower the pressure should be. The optimal pressure for ice cream mixture containing 2% vegetable fat was 200 bars, for 6% 190-200 bars, and for 8% 170 bars. The optimal pressure for ice cream mixture that contained 8% butter was 190-200 bars, for 10% 150, and for 12% 135 bars. For ice cream mixture containing 8% of cream, optimal pressure was 200 bars, 10% cream was 190, 12% cream was 125 bars and 14% cream was 90 bars.

Ključne riječi
ice cream mix; homogenization; pressure; vegetable fat; butter; cream

Hrčak ID: 26104

URI
https://hrcak.srce.hr/26104

[hrvatski]

Posjeta: 1.260 *