Effect of Using Camel Milk on the Quality of Ice Cream

Abstract

This study was conducted at the Laboratory of Dairy Science and Technology, Department of Dairy Science and Technology, College of Animal Production Science and Technology, Sudan University of Science and Technology, during the period 14 -15 August 2015. The main objective of this study is to determine the effect of using camel milk on the quality of ice cream. In this experiment three treatments were carried out, the first treatment is the control (A) in which the ice cream is made from cow's milk in the second (B) treatment 50% of each cows and camel milk were used the third treatment (C) pure camel milk is used. In all treatments the preparations were mixed properly and pasteurized at 79/30°C. The mixture was cooled gradually to 30 C the left at the refrigeration temperature (7°C) for 24 hours then flavouring and colouring materials were added then vigorous mixing of the mixture was done then the mixture was poured into the ice cream machine at -19 °C for 30 minutes until ice cream was formed. The ice cream samples were analyzed using Statistical Programme for Social Science (SPSS, 16) and the Analysis of variance one way (ANOVA) and least significant difference (LSD) were used for means separation at (P < 0.05). The results showed that there were no significant differences (P>0.05) in the chemical composition of the ice cream samples except in the crude protein and pH of the three samples. In case of sensory properties the results revealed that significant differences (P<0.05) were found in the texture of the ice cream made from different treatments. Key word Camel milk- icecream- sensory- comparative.