This study was performed to investigate the effect of partial or complete substitution of fat in blends of dairy ice cream with two semi fat sources namely; dry whey and microcrystalline cellulose (MCC). Results show that there was . an increase in the rate of total solid content. total sugars. https://www.jmannino.com/best-grab-Kelway-SST-Salinity-Tester-top-mega/