SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK
EL-DAIRY, S., IBRAHIM, S., FIKRY, S. (1995). SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK. EKB Journal Management System, 73(2), 493-500. doi: 10.21608/ejar.1995.433857
SOFIE Y. EL-DAIRY; SOAD A. IBRAHIM; SHADIA A. FIKRY. "SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK". EKB Journal Management System, 73, 2, 1995, 493-500. doi: 10.21608/ejar.1995.433857
EL-DAIRY, S., IBRAHIM, S., FIKRY, S. (1995). 'SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK', EKB Journal Management System, 73(2), pp. 493-500. doi: 10.21608/ejar.1995.433857
EL-DAIRY, S., IBRAHIM, S., FIKRY, S. SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK. EKB Journal Management System, 1995; 73(2): 493-500. doi: 10.21608/ejar.1995.433857

SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK

Egyptian Journal of Agricultural Research
Article 20, Volume 73, Issue 2, June 1995, Page 493-500  XML PDF (2.12 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.433857
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Authors
SOFIE Y. EL-DAIRY1; SOAD A. IBRAHIM2; SHADIA A. FIKRY2
1Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
2Animal Production Research Institute, Agricultural Research Centre, Dokki, Giza, Egypt
Abstract
In this study , 25% and 50% of milk solids not fat in ice milk mix­es (11%) were partly substitited by sweet whey, acid whey sweet but­termilk and fresh skirnmilk. Results indicated that subtitution with sweet buttermilk en­hanced the physical and chemical properties, and improved the organo­leptic quality of ice milk with a manner better than both fresh skimmilk or whey. It could be recommonded that, promising substitution could be carried out up to 50% with sweet buttermilk or fresh skimmilk and up to 25% with sweet or acid whey in making ice milk.
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