1. :

,

(Herald et al, 2008).

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1 – 5),

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.

.

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1:(Karaca et al,

Journal of Dairy Technology 2009).

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4. :Goff, D.H., and Griffiths, W.M. (2006), Major advances in fresh milk

and milk products: Fluid milk products and frozen desserts. Journal of Dairy Science 89, 1163 – 1173.

Gösta, B. (1995), Whey Processing. Dairy Processing Handbook. Tetra Pak Processing Systems AB, Sweden, pp. 331 – 357.

Gösta, B. (1995), Ice Cream. Dairy Processing Handbook. Tetra Pak Processing Systems AB, Sweden, pp. 391 – 399.

Haque, U.Z., and Ji, T. (2003), Cheddar whey processing and source II: Effect on non-fat ice cream and yoghurt. International Journal of Food Science and Technology 38, 463 – 473.

Herald, J.T., Aramouni, M.F., and Abu-Ghoush, H.M. (2008), Comparison study of egg yolks and egg alternatives in French vanilla ice cream. Journal of Texture Sciences 39, 284 – 295.

Karaca, B.O., Güven, M., Yasar, K., Kaya, S., and Kahyaoglou, T. (2009), The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology 62, 93 – 99.

Kapoli, G. (2009), Can proteins contribute to the ice cream production? website www.logoidiatrofis.gr.

Lampert, M.L. (1970). Ice Cream and Related Products. Modern Dairy Products. Chemical Publishing Company, Inc., New York, pp. 233 – 234.

Marshall, T.R., and Arbuckle, S.W. (1996), Ice Cream, 5th edition, International Thompson Publishing, New York, USA, pp. 325 –327.

, . , . (2009), , – .

website www.dietologoi.gr.

Robinson, K.R. (1986), Novelty products. Modern Dairy Technology: Advances in Milk Products (Vol. 2). Elsevier Applied Science Publications, Ltd, Essex, England, pp. 254 – 259.

5:5000 – 10000 L/h (Tetrapak,

Dairy Processing Handbook1995).

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(Tetrapak, Dairy ProcessingHandbook 1995).

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Dairy Processing Handbook1995).

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, 2009).

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