Production and evaluation of some quality attributes of goat milk ice cream

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