Asian Journal of Dairy and Food Research, volume 35 issue 4 (december 2016) : 293-297

Impact of physico-chemical properties of mix on the final quality of ice-cream

D.N. Bajad*, S.D. Kalyankar, M.A. Dehmukh, P.R. Bachanti, G.S. Bajad**
1<p>*MAFSU, Nagpur Camp: College of Dairy Technology,&nbsp;Udgir-413 517, India.</p>
Cite article:- Bajad* D.N., Kalyankar S.D., Dehmukh M.A., Bachanti P.R., Bajad** G.S. (2016). Impact of physico-chemical properties of mix on the final quality of ice-cream . Asian Journal of Dairy and Food Research. 35(4): 293-297. doi: 10.18805/ajdfr.v35i4.6627.

The impact of physico-chemical properties of mix is carried forward in handling of mix, processing including freezing and quality of finished product. With precaution in selection and balancing ingredient viz. Fat, Protein, sugar along with emulsifier, stabilizer and various flavouring components may provide the better quality of the final product. The proper proportion of different ingredients, improved processing can provide better quality and lower cost of Ice-cream with appreciable and acceptable quality. 

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