Sensory characteristics in artisanal ice cream with milk serum

The aim of the research was to evaluate the whey percentage in elaboration artisan ice cream. 15%, 25% and 35% whey were studied using a completely random design with three replications. Sensory variables were measured: appearance, taste, texture, aroma and overall quality by sensory evaluation with...

• Autor principal: Arteaga Muñoz, José Daniel (author)
• Outros Autores: Zambrano Espinoza, María Gabriela (author), Loor Saltos, Luvy Jeannette (author), Zambrano Morán, José Ramón (author), Rivera Fernández, Rubén Darío (author)
• Formato: article
• Idioma: spa
• Publicado em: 2017
• Assuntos: Suero de leche; helado; lactasa; evaluación sensorial; buttermilk; cream; lactase; sensory evaluation
• Acesso em linha: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145