الفهرس 
Methods of analysisOnly 14 pages are availabe for public view
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Abstract
milk psoduc%s, especially fat products, thc:~ci has beep a world wide interest ill firdir~g;n cccpt~blca lternative f o r butterfat uscd in ice crcan w.king. Macg kinds cf vegetable oils, hydrogcmtcd o i l s and nmgarine wcre used to sone considcrablc extent to rcplacc part of the butterfat content of ice Acrean. Hydrogenated 4 oils all-6 iirgarine were used -ts yr.W,-- mozw up Uowevcr, this investigation was pl=med -to throw sq3ne Light o:? s u b s t i t u t i n g but-bcrfai- af th2 nix by loczl hydrogeimted i;ils or ~lzrgzrine or sone propzrtios of the ice crcai nix md tho resultmt ice creax. Besides saving SOJX of the milk fat needed f o r but-i-m rzznufacturc.