date:Jan 18, 2019
ience to consumers but also add energy efficiency in its processing, storage and supply chain. The development of dried ice cream powder is of relatively recent origin.
ICAR-National Dairy Research Institute, Bengaluru, has developed a technology for preparation of ice cream powder from milk standardised to 8.2 and 8.8% fat and SNF. The standardised milk containing the stabilisers and emulsifiers was concentrated to 30% total solids, homogenised and spray-dried into powder. The dried powder was