Atıf Sayısı
10
Görüntüleme
18
In this study, Maraş ice cream production were made by Technical Sciences Vocational School Department of Food Processing. In this direction was carried the purchase of tools and equipment that will be used in the production of ice cream. Cow's milk and goat's milk used as raw material in the production of ice cream, orchid was preferred as a stabilizer. Maraş ice cream that the Turkish Food Codex İce Cream Notification taking into consideration specified, was produced after making mix calculation. The obtained ice cream samples was determined physical and chemical properties. The mean of total dry matter, fat, protein, total sugar, titratable acidity, pH, and the volume increment of Maraş ice cream samples were found as; %38, %7.2, %3.41, %22 , %0.194 , 6.48 and %28.3, respetively.
In this study, the ice cream production was made by the Department of Food Processing of the Technical Sciences Vocational School. In this direction was carried the purchase of tools and equipment that will be used in the production of ice cream. Cow's milk and goat's milk used as raw material in the production of ice cream, orchids were preferred as a stabilizer. Smooth ice cream that the Turkish Food Codex Smooth Cream Notification taking into consideration specified, was produced after making mix calculation. The obtained ice cream samples were determined physical and chemical properties. The average of total dry matter, fat, protein, total sugar, titratable acidity, pH, and the volume increase of the ice cream samples were found as; %38, %7.2, %3.41, %22 , %0.194, %6.48 and %28. 3 in respect.
Alan : Eğitim Bilimleri; Fen Bilimleri ve Matematik; Mühendislik; Sağlık Bilimleri
Dergi Türü : Uluslararası
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