Characterization of premium soft ice creams produced from Jersey and Holstein milk
Abstract This study compared the physicochemical, structural, and antioxidant properties of premium soft ice creams (14–16% fat) made from Jersey milk (JIC) and Holstein milk (HIC). Both JIC and HIC were successfully formulated with over 14% fat content. Although most nutritional components showed n...
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| Main Authors: | , , , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer Nature
2026-03-01
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| Series: | Food Science of Animal Resources |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44463-025-00012-1 |
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