Abstract
The paper deals with the investigation of the effect of the degree of milk protein coagulation on cultured milk ice cream quality indices (mixture viscosity, heat stability, shape stability and overrun). It was defined that the capability of mixture to be saturated with air decreased as its acidity increased because of the increase of the protein coagulation degree. Due to this the capability of protein to stabilize the air phase decreased. The positive effect of the process and the degree of protein coagulation on the product resistivity to thawing was proved experimentally; it was due to the product dense consistency and air low content.
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