出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Goat’s milk ice cream made with different fat concentrations was compared with cow’s milk ice cream. DSC curves indicated typical behavior of the high water content system. The thermal properties, the enthalpy of fusion (ΔHm) and the amount of water (wuf) did not vary with the formulations. For goat’s milk ice cream, the viscosity was higher for smaller fat content. Independent of the milk, high fat content promoted greater air incorporation and melting point, indicating a softer and more stable product. Goat’s milk ice cream was highly accepted by the consumer with the term "liked it a lot" on the hedonic scale.
