Our Technologies

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.
Dairy technology
Patent Type:
Patent Status:
Public Domain


Does this technology interest you?

Get more details from our Intellectual Property Office through the UPLB Technology Transfer and Business Development Office (This email address is being protected from spambots. You need JavaScript enabled to view it.).