PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM PRODUCED USING RAW AND PROCESSED MILK

Abstract

The present study was carried out to examine the effect of storage period on the physicochemical, sensory quality of Ice cream produced using Raw (Cow and Buffalo milk) and processed milk (Full cream and Standardized milk). Based on the different ratio of milk (Raw 25% cow milk and 75% buffalo milk, 50% cow milk and 50% buffalo milk, 100% cow milk, 100% buffalo milk, 25% buffalo milk and 75% cow milk) and (Processed 25% full cream milk and 75% Standard milk, 50% full cream milk and 50% standard milk, 100% full cream milk, 100% standardized milk, 25% standard milk and 75% full cream milk), the Ice cream is evaluated periodically at intervals of 15 days. According to results obtained, the properties like total solids and acidity of ice cream samples were increased significantly. While, pH and overrun decreased significantly. There are no significant changes occurred in Fat and Protein during storage. The mean sensory score of all Ice cream samples decreased significantly with progress in storage period at -18±1 ?