Abstract:
This study was carried out to investigate the possibility of manufacturing ice cream
from goat milk and to evaluate the sensory properties of this product and compare
it with the ice cream produced from cow milk. Approximate chemical composition
was determinated for cow‘s and goat‘s milk. Ice cream was produced from each of
cow and goat milk using milk, cream, starch, sugar, ice cream powder (as stabilizer
and emulsifier) and flavor (strawberry) as ingredients. The ice cream was analyzed
for the estimation of each protein, moisture content, fat, acidity, pH, ash, TSS and
TSNF. Organoleptic properties of cow and goat milk ice cream that (colour,
flavour, texture and taste) were evaluated. The cow‘s milk has moisture content,
protein, fat, Acidity, pH, lactose, ash, TSS and TSNF of: 87.65%- 3.20%- 3.20%-
0.17%- 6.45- 5.15%- 0.77%-12.35% and 9.15%, respectively. While for goat milk
were: 87.90%- 3.55%- 3.50%- 0.18%- 6.25- 4.25%- 0.79%- 12.10% and 8.60%,
respectively. The results obtained for cow milk ice cream, were: 4.55%- 60.65%-
10.85%- 0.18%- 6.40- 1.25%- 39.95% and 28.50%, respectively, and for goat milk
ice cream, were: 4.90%- 62.10%- 11.30%- 0.20%- 6.15- 1.55%- 37.90% and
26.60%, respectively. Sensory evaluation showed that goat ice cream has better
colour and texture where as cow ice cream has better flavour and taste. Therefore,
goat milk ice cream can be produced with high nutritive value and good quality
attributes similar to ice cream made from cow’s milk
