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Yogurt is a healthy fermented dairy product which possesses various health promoting effects. To transform the yogurt into ice cream tends to increase its shelf life and overall acceptability by the people of all age groups. However, eating and technical quality of ice-cream is of prime importance from customer point of view. Several traditional methods have been used to evaluate the quality of ice-cream during the storage. Nevertheless, a rapid prediction to determine the quality of ice-cream at any stage of storage is needed for on-line monitoring.
