Akademik Veri Yönetim Sistemi
Food and Health, cilt.6, sa.1, ss.20-26, 2020 (Hakemli Dergi)
The aim of this study was to evaluate physical, chemical and organoleptic properties the ice creams made from buffalo milk, cow milk, and their mix during storage for 21 days. Before the cow milk ice-cream samples were made, cow milk was standardized to fat ratio of 7.10 % with fresh cow milk cream. The highest acidity values were determined in ice cream samples made from buffalo milk using the alkali titration method. The pH of ice cream samples was found at between 6.44 and 6.60. The average pH of ice cream samples was found as 6.53. The overrun values of ice cream samples ranged from 34.10 % to 43.23 % and the highest overrun values were determined in sam-ples made with buffalo and cow milk mix. The first melting time of ice cream samples was between 1109s and 1510s. Generally, the first melting time of ice cream samples made from buffalo milk was longer than that of only cow milk ice cream samples. The highest L color value was deter-mined at ice cream samples made from only buffalo milk. Generally, buffalo milk ice cream sam-ples were preferred by the panelist with the highest scores when compared with ice cream samples made from cow and mix of cow and buffalo milk. As a result, it can be surely said that the use of buffalo milk in dairy products such as ice cream enriches the sensory, chemical and physical prop-erties of the product.