| Titles |
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English :
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Utilization of UF- and RO-retentates in Ice cream making
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Arabic :
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استخدام اللبن المركز بالترشيح الدقيق و الاسموزية العكسية في صناعة الايس كريم
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| Abstract |
Possibility of producing Ice cream using some effective techniques mainly the ultrafiltration (UF) and reverse osmosis (RO) to incorporate the obtained concentrated milk as a substituting ingredients of MSNF with a level of 50, 75 and 100% and the resultant ice cream was evaluated. Replacing of MSNF by UFR or ROR did not affect significantly the total solids (TS) and fat content in ice cream mixes. The results revealed that the levels of total protein, ash. specific gravity, freezing point, viscosity, and weight per gallon increased as the portion of UFR or ROR in ice cream mix increased. Lactose content decreased in the mixes with increasing replecement of MSNF of both concentrates UFR or ROR Specific gravity, melting resistance and overrun of resultant ice cream increased with increasing of replecement MSNF with both UFR or ROR. Sensory evaluation of resultant ice cream showed that all treatments were acceptable for flavour, body & texture and melting quality. On the other hand, ice cream with 100 % replecement of MSNF by ROR haa a shght sandness and it was more sweet than other treatments.
In a conclusion, the sensory assessment and physical properties, cleared that the best treatment was that made from 100 % replecement of UFR, then the 75 % of ROR, as they gave the best sensory quality and melting resistance.
Key words: Ultrafiltration (UF), reverse osmosis (RO), Ice cream, milk solids not fat (MSNF), Melting, Physical properties.
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| Publication year |
2007
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| Pages |
243-251
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Egyptian Journal of Dairy Science
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| ISSN |
0378-2700
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد عيد شنانة
زراعة مشتهر- جامعة بنها
سنية عبدة
زراعة مشتهر- جامعة بنها
محمد الالفى
زراعة مشتهر- جامعة بنها
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AGROVOC
TERMS |
Chemicophysical properties.
Icecream.
Melting.
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| Proposed Agrovoc |
Ultrafiltration (UF;reverse osmosis (RO(;milk solids not fat (MSNF);
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| Publication Type |
Journal
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