【摘要】 讨论了以水为溶剂和分散介质的整体连续相中鲜奶、奶粉的主要功能和重要性及其在冰淇淋中的应用 ,综合研究了蛋白质的水化性和水溶性 ,蛋白质溶液的粘度及蛋白质高分子的变性、胶凝、与风味物质的结合、乳化性和起泡性。更多还原

【Abstract】 The physical-chemical properties,functionalities,and appilication of fresh milk or milk power dispersion(in water),the major raw material of ice cream, were reviewed including its hydration property, water solubility, dispersion viscosity, denaturation, gelling property, foam stability, emulsifying property, and complexations with flavor compounds.更多还原