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Z. Li ; R. Marshall ; H. Heymann ; L. Fernando | 1997The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. The HPLC data showed that the amount[...]
article/chapitre/communication
R. Ohmes ; R. Marshall ; H. Heymann | 1998The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-flavored ice cream. Descriptive sensory analyse[...]
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