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https://csirspace.foodresearchgh.site/handle/123456789/147| Title: | The production and chemical composition of some varieties of edible ices in Ghana |
| Authors: | Ankrah, E. K. |
| Keywords: | Chemical composition;Ghana;Ices;Edible ices;Ice cream |
| Issue Date: | 1971 |
| Publisher: | Council for Scientific and Industrial Research (CSIR), Ghana |
| Citation: | Ghana Journal Of Agricultural Science, 4 (2), p. 191-194 |
| Abstract: | Information is given on the raw materials and the processing techniques employed in the manufacture of edible ices in Ghana. The volume of ice cream produced annually has increased from 199 x 10" I in 1964 to 451 x 10" I in 1969, that of milk ice from 49 x 10" I in 1967 to 81 x 10"1 in 1969, but th~ production figure for water ice has remained constant at about 81 x 10"I. The chemical composition of some varieties of ice cream analysed nearly conformed to the FAO draft standards, whilst that of all the milk ices fell below these standards. Suggestions concerning the labelling of the edible ices are given |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/147 |
| ISSN: | 0855-0042 |
| Journal Name: | Ghana Journal Of Agricultural Science |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJAS_4_2_Ankrah.pdf | 1.95 MB | Adobe PDF |  View/Open |
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