EFFECT OF SUBSTITUTION RATIOS OF FAT ON CHARACTERISTICS OF SIMI-ICE MILK
This study was performed to investigate the effect of partial or complete substitution of fat in blends of dairy ice cream with two semi fat sources namely; dry whey and microcrystalline cellulose (MCC).Results show that there was Insulated Soup Carriers , an increase in the rate of total solid content, total sugars, ash, protein and yield and a de