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Figure 2.


(A) percentage of solvent extractable fat (on fat basis); (B) cumulative percentage of aggregates with diameter greater than 2.0 or 4.0 μm for a homogenization pressure of 13/5 and 20/5 MPa or 5/5 MPa, respectively; (C) volume-weighted average diameter, D 4,3 (μm), for fresh ice cream aged at 7 °C with different levels of homogenization pressure (5/5 MPa, 13/5 MPa and 20/5 MPa) and made from control milk fat (), milk fat enriched with unsaturated fatty acids (), a low-melting milk fat fraction () and a high-melting fat fraction ().

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