Effects of different levels of liquid milk and fat substitution with powdered milk and vegetable oil on the quality and acceptability of durian ice cream/ (Record no. 818)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01504nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250403150438.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250403b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Estrella, Irene Charisee F. |
| 245 ## - TITLE STATEMENT | |
| Title | Effects of different levels of liquid milk and fat substitution with powdered milk and vegetable oil on the quality and acceptability of durian ice cream/ |
| Statement of responsibility, etc. | Irene Charise F. Etrellla |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 38 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop a cheaper and healthier ice cream formulation by substituting the liquid milk and fat with powdered milk and vegetable oil in the ice cream formulation. It especially aims to determine its effects on the quality and acceptability of ice cream, and determine the maximum level of substitution without causing any negative effect on the acceptability of the finished products.<br/> Statistical analysis showed that there were no significant differences on the texture of the ice creams. The use of powdered milk and vegetable oil as substitute of liquid milk and milk fat/cream in the ice cream formulation does not exert a negative effect on the texture, flavor/taste and the general acceptability of finished products. They were described as "moderately fine" in texture, were "liked very much" in flavor/taste and general acceptability.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Reference Section | 04/03/2025 | Donation | U (BSHT) Ur72e 2011 | U425 | 04/03/2025 | 04/03/2025 | Undergraduate Research |
