The use of vegetable fats in ice-cream
In world practice the production of ice cream widely used vegetable fats. This product's milk fat replaced by vegetable, which allows to increase the shelf life, while maintaining the taste qualities of this product. Wide geography of procurement companies, gives the opportunity to choose from the proposals of the manu- facturers of vegetable cream with the specified characteristics physico-chemical parameters, specific ingre- dient composition. We carried out a comparative analysis of formulations of ice cream with vegetable fat and with milk fat, the peculiarities of the technology of production of ice cream