The aim of this report is to produce ice creams with high fat content(%14) and low fat content (diet ice cream %5).We have prepared a detailed feasibility survey for an ice cream plant. The project was conducted by 5 barchelor food engineering students at University of Gaziantep.

We would like to thank to our supervisor Dr.Ali Coşkun Dalgıç for his helps and supports during the entire project.

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