STRUCTURAL AND MECHANISTIC FIGURES OF ICE-CREAM ON THE BASE OF COPRECIPITATE AND ELAMINE

A.M. Chuiko, O.Ye. Shevchenko, G.I. Diukareva

The reologik characteristics of milk-protein concoction and elamin used in ice-cream production have been studied. It has been shown that the use of elamin in composition with milk-protein concoction makes the structural and mechanical properties of milk-protein concoction better. It also allows to have the mixture resistants to mechanical influences. This allows to produce high quality ice-cream from this kind of mixture.

article