Utilization of Buttermilk in Low Fat Ice Cream Making | ||||
| Ismailia Journal of Dairy Science & Technology | ||||
| Article 2, Volume 1, Issue 1, December 2014, Page 11-18 PDF (1.01 MB) | ||||
| Document Type: Scientific notes | ||||
| DOI: 10.21608/ijds.2014.8077 | ||||
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| Authors | ||||
| Amira El-Kholy; A. Abou El-Nour; M. El-Safty; Safaa Mokbel | ||||
| Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt | ||||
| Abstract | ||||
| Performance of sweet buttermilk as a replacement of buffaloe's skim milk one of low fat ice cream mix ingredients making were investigated. All mixes and resultant ice cream were evaluated for their chemical, physical and rheological as well as the sensory quality attributes. The specific gravity (SPG) of ice cream mix increased significantly (p<0.05) with the increasing of buttermilk ratios. The weights per gallon (WPG) of different mixes are closely related to their specific gravity. All low fat treatments had significantly higher (p< 0.05) SPG and WPG as compared to control full fat (T1). Titratable acidity increased parallel with the replacement ratio. However pH values of low fat ice cream were slightly decreased as the percentages of substitution increased. The freezing point of the mix decreased significantly (p<0.05) with low fat ice cream compared to full fat ice cream (T1). The apparent viscosity and plastic viscosity, consistency index of the control low fat ice cream mix and other low fat treatments tended to be lower than that of full fat ice cream (T1) during the aging process up till 4 hours. Whereas, during aging process, it was noticed that all values of apparent viscosity, plastic viscosity, yield stress and consistency coefficient index of all treatments were increased with prolonged the aging period. Ice cream made by replacing 75% and 100% of buffaloe's skim milk with sweet buttermilk exhibited the lowest specific gravity and weight per gallon as compared to low fat ice cream treatments. Specific gravity and weight per gallon were inversely proportional to changes occurring in the overrun. Substituting buffaloe's skim milk by sweet buttermilk caused an obvious decrease in the melting down rate (%) of ice cream. As buttermilk ratio used in ice cream making increased as the body & texture and flavour scores were enhanced during all freeze storage period. It could be concluded that substitution of buffaloe's skim milk with sweet buttermilk produced ice cream with improving flavour intensity and became more smoother, creamy appearance and high acceptability compared to control low fat. Such product can be applied for home of health concise and care of milk fat. | ||||
| Keywords | ||||
| Ice cream; buttermilk; Low fat ice cream | ||||
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