Research Information System
2nd INTERNATIONAL ENERGY AND ENGINEERING CONFERENCE 2017, Gaziantep, Turkey, 12 - 13 October 2017, pp.817-822
In this research, ice creams were produced by using cow and goat milks in different ratios (as 100% goat milk, 75% goat-25% cow milk, 50% goat- 50% cow milk, 25% goat-75% cow milk and 100% cow milk) and these ice creams were produced in three replication. The effects of using different milk types on pH, titration acidity, fat content, ash content, overrun, penetrometer value, viscosity, first dripping time, completely melting time and sensory properties of ice creams were evaluated.
According to results obtained, using of different milk types had statistically significant effects on all evaluated properties of ice creams (p<0.05). It was determined by increasing the amount of goat milk that was used in the ice cream production; titration acidity, fat content and viscosity also increased but pH and overrun values were decreased. As a result of sensory analysis; the most desirable ice cream in terms of color-appearance, structure-consistency and odor-taste was which had 100% goat milk. 50% goat-50% cow milk, 75% goat-25%cow milk, 100% cow milk and 25% goat-75% cow milk ice cream followed this respectively.
Key words: Ice cream, goat milk, cow milk, physicochemical, sensory properties