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Figure 3.


Structural retention after 150 min melting at 20 °C for fresh ice cream from control milk fat (C), milk fat enriched with unsaturated fatty acids (U), a low-melting milk fat fraction (L) and a high-melting milk fat fraction (H) for different levels of homogenization pressure (10, 18 and 25 MPa) and ageing temperature (7 and 2 °C).

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