Year 2020, Volume 6 , Issue 1, Pages 20 - 26 2020-01-01

The quality of ice cream samples made from buffalo milk

Hatice BEKİROĞLU [1] , Salih ÖZDEMİR [2]


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 samples 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 determined at ice cream samples made from only buffalo milk. Generally, buffalo milk ice cream samples 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 properties of the product.

Ice cream, Buffalo milk, Melting time, Overrun, Acidity, L color value
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Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0003-3328-1550
Author: Hatice BEKİROĞLU (Primary Author)
Institution: Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Istanbul
Country: Turkey


Orcid: 0000-0002-9583-4379
Author: Salih ÖZDEMİR
Institution: Atatürk University, Agriculture Faculty, Food Engineering Department 25240 Erzurum
Country: Turkey


Dates

Application Date : May 30, 2019
Acceptance Date : September 4, 2019
Publication Date : January 1, 2020

Bibtex @research article { jfhs571817, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {20 - 26}, doi = {10.3153/FH20003}, title = {The quality of ice cream samples made from buffalo milk}, key = {cite}, author = {BEKİROĞLU, Hatice and ÖZDEMİR, Salih} }
APA BEKİROĞLU, H , ÖZDEMİR, S . (2020). The quality of ice cream samples made from buffalo milk. Food and Health , 6 (1) , 20-26 . DOI: 10.3153/FH20003
MLA BEKİROĞLU, H , ÖZDEMİR, S . "The quality of ice cream samples made from buffalo milk". Food and Health 6 (2020 ): 20-26 <http://jfhs.scientificwebjournals.com/en/issue/49090/571817>
Chicago BEKİROĞLU, H , ÖZDEMİR, S . "The quality of ice cream samples made from buffalo milk". Food and Health 6 (2020 ): 20-26
RIS TY - JOUR T1 - The quality of ice cream samples made from buffalo milk AU - Hatice BEKİROĞLU , Salih ÖZDEMİR Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20003 DO - 10.3153/FH20003 T2 - Food and Health JF - Journal JO - JOR SP - 20 EP - 26 VL - 6 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH20003 UR - https://doi.org/10.3153/FH20003 Y2 - 2019 ER -
EndNote %0 Food and Health The quality of ice cream samples made from buffalo milk %A Hatice BEKİROĞLU , Salih ÖZDEMİR %T The quality of ice cream samples made from buffalo milk %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 1 %R doi: 10.3153/FH20003 %U 10.3153/FH20003
ISNAD BEKİROĞLU, Hatice , ÖZDEMİR, Salih . "The quality of ice cream samples made from buffalo milk". Food and Health 6 / 1 (January 2020): 20-26 . https://doi.org/10.3153/FH20003
AMA BEKİROĞLU H , ÖZDEMİR S . The quality of ice cream samples made from buffalo milk. Food Health. 2020; 6(1): 20-26.
Vancouver BEKİROĞLU H , ÖZDEMİR S . The quality of ice cream samples made from buffalo milk. Food and Health. 2020; 6(1): 26-20.