1. 1. :
,
(Herald et al, 2008).
2003
5,333 .
4,591
1980 3,104 1950.
10%
16%
2003 380 .
79%
9%
4% (Goff
and Griffiths, 2006).
(Haque and
Ji, 2003).
2.
:
1 – 5)
,
, ,
,
(Karaca et al, 2009).
.
.
(Haque and Ji, 2003).
(Karaca et al, 2009).
1:
(Karaca et al,
Journal of Dairy Technology 2009).
(Karaca et al, 2009).
(Karaca et al, 2009).
6)
.
3. :
,
.
MSc. – , “
4. :
Goff, D.H., and Griffiths, W.M. (2006), Major advances in fresh milk
and milk products: Fluid milk products and frozen desserts.
Journal of Dairy Science 89, 1163 – 1173.
Gösta, B. (1995), Whey Processing. Dairy Processing Handbook. Tetra
Pak Processing Systems AB, Sweden, pp. 331 – 357.
Gösta, B. (1995), Ice Cream. Dairy Processing Handbook. Tetra Pak
Processing Systems AB, Sweden, pp. 391 – 399.
Haque, U.Z., and Ji, T. (2003), Cheddar whey processing and source
II: Effect on non-fat ice cream and yoghurt. International
Journal of Food Science and Technology 38, 463 – 473.
Herald, J.T., Aramouni, M.F., and Abu-Ghoush, H.M. (2008),
Comparison study of egg yolks and egg alternatives in French
vanilla ice cream. Journal of Texture Sciences 39, 284 – 295.
Karaca, B.O., Güven, M., Yasar, K., Kaya, S., and Kahyaoglou, T.
(2009), The functional, rheological and sensory characteristics of
ice creams with various fat replacers. International Journal of
Dairy Technology 62, 93 – 99.
Kapoli, G. (2009), Can proteins contribute to the ice cream
production? website www.logoidiatrofis.gr.
Lampert, M.L. (1970). Ice Cream and Related Products. Modern Dairy
Products. Chemical Publishing Company, Inc., New York, pp. 233
– 234.
Marshall, T.R., and Arbuckle, S.W. (1996), Ice Cream, 5th
edition,
International Thompson Publishing, New York, USA, pp. 325 –
327.
, . , . (2009), ,
– .
website www.dietologoi.gr.
Robinson, K.R. (1986), Novelty products. Modern Dairy Technology:
Advances in Milk Products (Vol. 2). Elsevier Applied Science
Publications, Ltd, Essex, England, pp. 254 – 259.
5:
5000 – 10000 L/h (Tetrapak,
Dairy Processing Handbook 1995).
6:
(Tetrapak, Dairy Processing
Handbook 1995).
,
(Karaca et al, 2009).
7:
(Tetrapak,
Dairy Processing Handbook 1995).
8:
WPC (Tetrapak, Dairy Processing
Handbook 1995).
,
–
,
,
(Karaca et al,
2009).
(USDA)
Oatrim,
Oatrim
50%.
Oatrim
,
,
, 2009).
Olestra.
.
,
Salatrim
Olestra
Olestra
Olestra,
(SPE),
Olestra
,
Olestra
Olestra
. ’
, 2009).
9:
Jersey
30 , (
, ( )
(Haque, U.Z. and Ji, T.,
International Journal of Food Science and
Technology 2003).
:
Olestra Salatrim.
.
: , Olestra, Salatrim.
(90±1 C)
25 C
(4 24 )
(0,03 g/L)
(-15 15 )
(-30 C)
2:
(Lampert,
Modern Dairy Products 2009)
3:
(Lampert, Modern
Dairy Products 2009)
,
–
8)
(NMS)
,
25%
(WSr)
8)
pH
(WPr)
pH).
WSr WPr,
.
,
WSr,
WPr,
,
9) (Haque and Ji, 2003).
(ISP),
UNILEVER. ISP
,
(Kapoli G.,
2009).
4:
500 L/h
(Tetrapak, Dairy Processing Handbook 1995).
,
pH
.