Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt

The effects of varying the ratio of ice cream mix to whole milk yogurt on the characteristics of the mixes and the resulting frozen products including their ice cream and frozen yogurt controls were investigated. Ratios of ice cream mix to yogurt included 100% yogurt for the frozen yogurt control, 25% ice cream mix and 75% yogurt, 50% ice cream mix and 50% yogurt, 75% ice cream mix and 25% yogurt, and 100% ice cream mix for the ice cream control. The resulting mixes were sampled for analysis of total solids content, fat content, pH, and viscosity and then frozen in a batch freezer. The frozen products were analyzed for MRS lactobacilli counts, rate of meltdown at 21°C (volume after 1 h and time for 15 mL to melt), and sensory properties (flavor and body/texture). The total solids contents ranged from 11.89% to 39.65%, and the fat contents ranged from 2.8% to 12.6% for the 100% yogurt and 100% ice cream mixes, respectively. The pH ranged from 4.55 for the 100% yogurt to 6.77 for the 100% ice cream mix. The 100% yogurt sample had the highest viscosity. As expected, the 100% yogurt and the 75% yogurt samples had the highest MRS lactobacilli counts. The rate of meltdown increased with the increasing proportion of ice cream in the yogurt ice cream. The frozen products consisting of 75% and 100% ice cream received the highest flavor scores and body/texture scores. Yogurt ice cream made from 75% ice cream usually had more desirable meltability and sensory properties than yogurt ice creams made from either 25% or 50% ice cream and provides an opportunity for delivering a desirable product that has a healthy image.

Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic <i>Lactobacillus acidophilus</i>

Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.

Apparent Viscosity of a Skim Milk Based Dessert: Optimization Through Response Surface Methodology

In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent viscosity was esti-mated. The dessert's flow behavior was also analyzed. A rotational viscometer was used for the the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concentration, all of the design factors affected apparent viscosity, being the effects better described by second order polynomial models. The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0-0.315% (w/w) and sucrose concentration: 5.000-8.615% (w/w);or guar gum concentration: 0.109-0.315% (w/w) and sucrose concentration: 5.000-11.000% (w/w);in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively.

Granular Activated Carbon from Wood Originated from Tropical Virgin Forest

This research investigates several woods originated from trees of tropical virgin forest as raw material for the production of granular activated carbon. Mechanical strength of the activated carbons produced was related to wood hardness and lignin content but not to cellulose-lignin ratio. One of the eight woods studied (Dividivi) produced an activated carbon with a high mechanical strength similar to that produced from coconut shell, taken as a standard. Dividivi is also suggested as promissory for desert greening.

The Effects of Hydrocolloid and Emulsifier Usage on Chemical Composition and Sensory Quality of Turkish Cheese Dessert： Hosmerim

Hosmerim （cheese dessert） is a traditional Turkish dessert which is manufactured from unsalted fresh cheese, sugar, egg, cream or butter and flour （instead of flour, semolina or starch can also be used）.

Dessert——餐后阅读

享受丰盛的主食之时,别忘了给胃留点空间来品尝饭后的美味甜点——阅读。虽然餐后的点心不像主食那么品种多而丰盛,但却绝对精致好看。品食甜点的过程中细细回味一下整个用餐过程,回首一下上学期所阅读过的英语文章,审视一下自己在阅读中经常犯的错误。最后再放下手中的餐具,品尝一杯我们为你精心调制的甜心咖啡,放下枯燥乏味的书本,扩宽自己的阅读视野,让你在品尝备考的苦时也能体味一份沁人心脾的浓香。

Key issues in development of offshore natural gas hydrate

As a new clean energy resource in the 21st century,natural gas hydrate is considered as one of the most promising strategic resources in the future.This paper,based on the research progress in exploitation of natural gas hydrate(NGH)in China and the world,systematically reviewed and discussed the key issues in development of natural gas hydrate.From an exploitation point of view,it is recommended that the concepts of diagenetic hydrate and non-diagenetic hydrate be introduced.The main factors to be considered are whether diagenesis,stability of rock skeleton structure,particle size and cementation mode,thus NGHs are divided into 6 levels and used unused exploitation methods according to different types.The study of the description and quantitative characterization of abundance in hydrate enrichment zone,and looking for gas hydrate dessert areas with commercial exploitation value should be enhanced.The concept of dynamic permeability and characterization of the permeability of NGH by time-varying equations should be established.The‘Three-gas co-production’(natural gas hydrate,shallow gas,and conventional gas)may be an effective way to achieve early commercial exploitation.Although great progress has been made in the exploitation of natural gas hydrate,there still exist enormous challenges in basic theory research,production methods,and equipment and operation modes.Only through hard and persistent exploration and innovation can natural gas hydrate be truly commercially developed on a large scale and contribute to sustainable energy supply.

Surveillance and examination of microbial contamination in ice cream in China

This study investigated the microbial contamination of ice cream in China.A total of 2887 ice cream samples were collected from different regions of China.Contamination by the aerobic plate count(APC),coliforms,and three foodborne pathogens,Listeria monocytogenes(L.monocytogenes),Staphylococcus aureus(S.aureus),and Salmonella spp.,was detected in the samples.L.monocytogenes isolates were further analyzed for antibiotic susceptibility and multi-locus sequence typing(MLST).The results showed that APC was more than 10^(5) colony forming units(CFU)/g in 6.10%(176/2887)and coliform was more than 10^(2) CFU/g in 15.69%(453/2887)of all samples.The positive rates of S.aureus,L.monocytogenes,and Salmonella spp.were 0.66%,0.62%,and 0.10%,respectively.Among these,S.aureus contamination was more than 102 CFU/g in two samples,and L.monocytogenes in the positive sample was in the range of 0.3-240 most probable number(MPN)/g.with a median of 4.3 MPN/g.The hygienic status of the packaged samples was much better than that of the bulk samples(P<0.05).Catering samples were more frequently and heavily contaminated than samples from retail and wholesale outlets(P<0.05).No significant differences were observed in samples bought from urban and rural areas(P>0.05).For 18 L.monocytogenes strains isolated from ice cream,the resistance rate of nine antibiotics was 5.56%(1/18).By MLST,the L.monocytogenes strains were classified into nine sequence types(STs),of which ST8 was the most common(six isolates).These results indicate that a potential health risk to the public may be caused by ice cream,particularly in susceptiblepopulations.