BG-RESEARCH

Our Technologies

Print
Yoghurt Ice Cream
Yoghurt ice cream is a nutritious dairy product containing beneficial lactic acid bacteria. It is a healthy dessert, which hastens efficient stomach digestion in kids and adults alike. The proportion of 75:25 (yoghurt: ice cream) is the most acceptable and contains 9.42% fat, 2.5% protein and 5103 cal/g.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain

BACK

Does this technology interest you?

Get more details from our Intellectual Property Office through the UPLB Center for Technology Transfer and Entrepreneurship.