EVALUATION OF SOME PROPERTIES OF GOAT YOGHURT ICE CREAM | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 23, Volume 70, Issue 183, October 2024, Page 276-283 PDF (821.3 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2024.311880.1343 | ||||
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| Authors | ||||
ALI M. SAADI  1; QAUSAR H. ALKAISY2; ZAHRAA M.M AL-AMEEDEE2; DHIA H. KADHIM2; RUAA A. HAMID3
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| 1Department of Anesthesia Techniques, Mosul Medical Technical Institute, Northern Technical University, Mosul, Iraq | ||||
| 2Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green, Iraq | ||||
| 3Food Science Department, College of Agriculture and Forestry, University of Mosul, Mosul, Iraq | ||||
| Abstract | ||||
| In the dairy market, the interest in goat milk has risen due to its numerous advantages. To date, goat milk has primarily been used as a source of drinking milk in countries where this type of animal is abundant. Nevertheless, due to its advantages, people are ready to consume it in other products. Consequently, goat milk may substitute cow milk and products made from the latter over time. Goat’s milk yogurt ice cream was made by fermenting goat’s milk with YO- MIX 495 starter to prepare yogurt and mixing it with ice cream made from goat’s milk with four replacement ratios: 0:100, 25:75, 75:25, and 50:50% of ice cream to Yoghurt milk as well as the control sample consisting of 100% ice cream to evaluate the physical properties and sensory acceptance of the studied ice cream treatments, as it was noted that the mixture 75:25% gave the highest pH of 5.5 and the lowest acidity of 0.32% compared to other treatments and it also gave the lowest melting rate It reached 23.7% %, which is close to the control sample of 20.1% after 50 minutes. The flavor and texture values for this mixture were respectively 8.5 and 5.5, which is close to the control sample, while the mixture gave 0:100%. The lowest value for flavor and the highest value for texture were 4.3 and 8.6, respectively compared to other treatments. In conclusion, it is possible to make ice cream from goat milk combined with goat yogurt to have a product of high nutritional value of goat's milk, as well as the health benefits of yogurt resulting from fermentation. | ||||
| Keywords | ||||
| Ice Cream; Yoghurt; Goat Milk | ||||
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