Open AccessPHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM PRODUCED USING RAW AND PROCESSED MILK
Author(s) -
Kalaiarasi Gnanaprakasam
Publication year - 2021
Publication title -
international journal of engineering applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-2143
DOI - 10.33564/ijeast.2021.v06i01.031
Subject(s) - ice cream , food science , cow milk , raw milk , toned milk , total dissolved solids , whole milk , sheep milk , chemistry , milk products , environmental science , environmental engineering
The present study was carried out toexamine the effect of storage period on thephysicochemical, sensory quality of Ice cream producedusing Raw (Cow and Buffalo milk) and processed milk(Full cream and Standardized milk). Based on thedifferent 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% standardmilk, 100% full cream milk, 100% standardized milk,25% standard milk and 75% full cream milk), the Icecream is evaluated periodically at intervals of 15 days.According to results obtained, the properties like totalsolids and acidity of ice cream samples were increasedsignificantly. While, pH and overrun decreasedsignificantly. There are no significant changes occurredin Fat and Protein during storage. The mean sensoryscore of all Ice cream samples decreased significantlywith progress in storage period at -18±1 ?