Production of Ice-cream from Camel milk

Abstract

This study was done to know the possibility to make an ice cream from camel milk, and also to evaluatee the consumer acceptance for this ice cream. The chemical analysis was experience to camel milk( protein , fat , acidity , ash , moisture , lactose , total solids and pH) . This primary tests were performed to identify the properties of camel milk which affect in the ice cream manufacturing. And the result were , 2.97% protein, 3.44% fat, 0.16% acidity, 0.63% ash, 3.25 % lactose, 10.763% total solids and 6.903 pH . Three kind of stabilizers was used in ice cream processing which were: gum Arabic , guar gum and corn flour . And the produced samples were : A Cow milk ice cream with corn flour as stabilizer . B Camel milk ice cream with guar gum as stabilizer . C Camel milk ice cream with gum arabic as stabilizer ( control sample). Vanilla was used as a flavour for all samples. Samples A, B and C were analyzed for protein, moisture, acidity, PH and total solids. Protein content was 10% , 11 % and 13% .moisture content was 71%,70% and 71%. acidity% was 0.22%, 0.21%, and 0.17% . total solids was 30%,30% and 32%.pH value was 6.55, 6.56 and 6.53, for A , B and C respectively. The consumer panel test was held for samples for four main properties which were : body and texture , taste , flavour , colour .However statistic analysis for consumer acceptance showed there is no significant different between the samples. Although sample B was the most acceptable sample in both taste and flavour , the result of A and C was similar in taste, but sample C was better in flavour than A. The three samples had been equal in body and texture , while sample A was the most acceptable in colour and sample C was better than B.