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Lactation Physiology

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Udder Anatomy

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Ice Cream Making

Flashcards

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Milk

Provides the base and primary source of dairy for ice cream.

Egg yolks

Used as an emulsifier to help fat and water mix, giving a smoother texture.

Freezing

The step where the mixture drops below 0°C and ice crystals start to form.

Flavorings

Used to enhance or add complexity to the taste profile of ice cream.

Churning

A process that incorporates air and prevents ice crystals from forming too large.

Overrun

The percentage increase in volume from incorporating air during freezing and churning.

Sugar

Serves as a sweetener and lowers the freezing point.

Cream

Adds richness and contributes to the creamy texture.

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