Explain why heat shock is a problem for ice cream manufacturers
Heat shock includes repeated cycles of temperature fluctuations from cold to warm and back that cause larger ice crystal growth and reduce frozen dessert quality. This is a problem for ice cream manufacturers because small crystals are desired as a quality attribute. Ways to control heat shock include quickly freezing ice cream and avoidance of temperature fluctuations during storage and transport. Stabilizers may also be added to ice cream to help combat heat shock.
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Soluble fiber is broken down completely by bacteria in the small intestine.
Answer the following statement true (T) or false (F)
How might the consumption of foods that contain fructose contribute to diarrhea?
a. By increasing colonic residue b. By contributing to osmotic diarrhea c. By increasing intestinal motility d. By increasing abdominal discomfort
In general, food guides do not group ________ with dairy foods.
A. American cheese B. pudding made with 1% milk C. fat-free yogurt D. unsalted butter
Which of the following is FALSE about surgical treatments for obesity?
What will be an ideal response?