Research Article
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Year 2020, Volume 6, Issue 1, 20 - 26, 01.01.2020
https://doi.org/10.3153/FH20003

Abstract

References

  • Abd El-Rahman, S.A., Madkor, F., Ibrahim, F.S., Kilara, A. (1997). Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. Journal of Dairy Science, 80, 1926-1935. https://doi.org/10.3168/jds.S0022-0302(97)76133-2
  • Abrahamsen, R.K., Holman, T.B. (1980). Yoghurt from hyperfiltrated, unfiltrated and evaporated milk and from milk with added milk powder. Milchwissenshaft, 35(7), 398-402.
  • Ahmad, S., Anjum, F.M., Huma N., Sameenand, A., Zahoor T. (2013). Composition and physico-chemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. The Journal of Animal and Plant Sciences, 23(1 Suppl.), 62-74.
  • Akalın, A.S., Gonc, S. (1995). Dondurma teknolojisinde kullanılan katkı maddelerinin özellikleri, işlevleri ve yasal durumları (II), asitler, tuzlar, tatlılaştırıcı maddeler, emulsifiye ve stabilize ediciler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 2(32), 201-207.
  • Anonymous (1979). Farbmetrische bestimmung von farbabstanden bci korperfarben nach der CIELAB formol, p. 30, Beuth-Vertrieb GMbH, Berlin.
  • Anonymous (1997). Determination of shape retention and meltdown, UMA 0801, Netherland.
  • Arbuckle, W.S. (1986). Ice Cream, pp. 68- 69, Chapman and Hall, New York. https://doi.org/10.1007/978-1-4757-5447-6
  • Cashman, K.D. (2002a). Trace elements in milk and dairy products, Nutritional Significance. In: Roginski, H., Fox PF, Fuquay JW. (Eds.), Encyclopedia of Dairy Sciences. London, UK: Academic Pres: 2058-2065. https://doi.org/10.1016/B0-12-227235-8/00732-X
  • Cashman, K.D. (2002b). Macrominerals in milk and dairy products, Nutritional Significance. In: Roginski, H., Fox PF, Fuquay, J. W. (Eds.), Encyclopedia of Dairy Sciences. London, UK: Academic Pres: 2051-2058. https://doi.org/10.1016/B0-12-227235-8/00628-3
  • Flores, A.A., Goff, H.D. (1999). Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. Journal of Dairy Science, 82, 1408-1415. https://doi.org/10.3168/jds.S0022-0302(99)75367-1
  • Guimarães, D.H.P., Silva, F.R.d.S.R. (2014). Dairy products production with buffalo milk. International Journal of Applied Science and Technology, 4(3), 14-19.
  • Guven, M., Karaca, O.B., Kacar, A. (2002). Keciboynuzu sakız ve diger stabilizerlerle kombine kullanmanın Kahramanmaras tipi dondurmaların fizikokimyasal ve duyusal nitelikleri uzerine etkileri. TUBITAK Proje No: TARP-2532, Adana.
  • Hamilton, M.P. (1990). Ice Cream Manufacture. Symposium paper. International Journal of Dairy Technology, 43(1), 17-20. https://doi.org/10.1111/j.1471-0307.1990.tb02758.x
  • Jimenez F.R., Klipfel, N.J., Tobias, J. (1993). Ice cream and frozen desserts. Y.H Hui (Ed.), Dairy Science and Technology Handbook, Volume 2: Product Manufacturing, VCH Publishers Inc, New York, pp. 57-157.
  • Konar, A., Akın, M.S. (1992). İnek ve koyun sütlerinden üretilen dondurmaların kimyasal, fiziksel ve duyusal bazı özelliklerinin saptanması üzerine karşılaştırmalı bir araştırma. Doğa, 16, 711-720.
  • Kurt, A., Cakmakcı, S., Caglar, A. (2007). Süt ve mamulleri muayene ve analiz metotlari rehberi. Ataturk Universitesi Yayınları, No: 252/D, 254 s, Erzurum.
  • Martinez-Ferez, A., Rudloff, S., Guadix, A., Henkelm, C. A., Pohlentz, G., Boza J.J. (2006). Goat's milk as a natural source of lactose derived oligosaccharides: Isolation by Membrane Technology. International Dairy Journal, 16(2), 173-181. https://doi.org/10.1016/j.idairyj.2005.02.003
  • Minhas, K.S., Sidhu J.S., Mudahar, G.S., Singh, A.K. (2002). Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers. Plant Foods for Human Nutrition, 57(1), 25-40.
  • Ozdemir, C., Arslaner, A., Ozdemir, S., Allahyari, M. (2015). The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology, 52(11), 7545-7548. https://doi.org/10.1007/s13197-015-1784-5
  • Ozdemir, C., Dagdemir, E., Celik, S., Ozdemir, S. (2003). An alternative ice cream production for diabetic patients. Milchwissenschaft, 58(3/4), 164-166.
  • Prindiville, E.A., Marshall, R.T., Heyman, H. (1999). Effect of milk fat on the sensory properties of chocolate ice cream. Journal of Dairy Science, 82, 1425-1432. https://doi.org/10.3168/jds.S0022-0302(99)75369-5
  • Roland, A.M., Philips, L.G., Boor, K.J. (1999). Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. Journal of Dairy Science, 82, 32-38. https://doi.org/10.3168/jds.S0022-0302(99)75205-7
  • Sharma, R., Rajputt, Y. S., Dogra, G., Tomar, S. K. (2007). Estimation of vitamin B12 by ELISA and its status in milk. Milchwissenschaft, 62, 127-131.
  • Simsek, O., Tuncay, I., Bilgin, B. (2006). 3:(1), Endüstriyel dondurma üretiminde farklı stabilizator kullanımının dondurma kalitesine etkisi. Tekirdag Ziraat Fakultesi Dergisi, 3(1), 55-60.
  • Wilbey, R.A., Cooke, T., Dimos, G. (1997). The effects of solute concentration, overrun and storage on the hardness of ice cream. W. Buchheim (Ed.), Ice Cream, International Dairy Federation, Germany, 186-187.
  • Yıldız, N., Bircan, H. (1991). Uygulamalı İstatistik (Genisletilmis 2.Baskı). Atatürk Üniviversitesi Ziraat Fakültesi Yayın No:35, Erzurum.
  • Zicarelli, L. (2004). Buffalo Milk: Its properties, dairy yield and mozzarella production. Veterinary Research Communications, 28, 127-135. https://doi.org/10.1023/B:VERC.0000045390.81982.4d

The quality of ice cream samples made from buffalo milk

Year 2020, Volume 6, Issue 1, 20 - 26, 01.01.2020
https://doi.org/10.3153/FH20003

Abstract

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.

References

  • Abd El-Rahman, S.A., Madkor, F., Ibrahim, F.S., Kilara, A. (1997). Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. Journal of Dairy Science, 80, 1926-1935. https://doi.org/10.3168/jds.S0022-0302(97)76133-2
  • Abrahamsen, R.K., Holman, T.B. (1980). Yoghurt from hyperfiltrated, unfiltrated and evaporated milk and from milk with added milk powder. Milchwissenshaft, 35(7), 398-402.
  • Ahmad, S., Anjum, F.M., Huma N., Sameenand, A., Zahoor T. (2013). Composition and physico-chemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. The Journal of Animal and Plant Sciences, 23(1 Suppl.), 62-74.
  • Akalın, A.S., Gonc, S. (1995). Dondurma teknolojisinde kullanılan katkı maddelerinin özellikleri, işlevleri ve yasal durumları (II), asitler, tuzlar, tatlılaştırıcı maddeler, emulsifiye ve stabilize ediciler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 2(32), 201-207.
  • Anonymous (1979). Farbmetrische bestimmung von farbabstanden bci korperfarben nach der CIELAB formol, p. 30, Beuth-Vertrieb GMbH, Berlin.
  • Anonymous (1997). Determination of shape retention and meltdown, UMA 0801, Netherland.
  • Arbuckle, W.S. (1986). Ice Cream, pp. 68- 69, Chapman and Hall, New York. https://doi.org/10.1007/978-1-4757-5447-6
  • Cashman, K.D. (2002a). Trace elements in milk and dairy products, Nutritional Significance. In: Roginski, H., Fox PF, Fuquay JW. (Eds.), Encyclopedia of Dairy Sciences. London, UK: Academic Pres: 2058-2065. https://doi.org/10.1016/B0-12-227235-8/00732-X
  • Cashman, K.D. (2002b). Macrominerals in milk and dairy products, Nutritional Significance. In: Roginski, H., Fox PF, Fuquay, J. W. (Eds.), Encyclopedia of Dairy Sciences. London, UK: Academic Pres: 2051-2058. https://doi.org/10.1016/B0-12-227235-8/00628-3
  • Flores, A.A., Goff, H.D. (1999). Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. Journal of Dairy Science, 82, 1408-1415. https://doi.org/10.3168/jds.S0022-0302(99)75367-1
  • Guimarães, D.H.P., Silva, F.R.d.S.R. (2014). Dairy products production with buffalo milk. International Journal of Applied Science and Technology, 4(3), 14-19.
  • Guven, M., Karaca, O.B., Kacar, A. (2002). Keciboynuzu sakız ve diger stabilizerlerle kombine kullanmanın Kahramanmaras tipi dondurmaların fizikokimyasal ve duyusal nitelikleri uzerine etkileri. TUBITAK Proje No: TARP-2532, Adana.
  • Hamilton, M.P. (1990). Ice Cream Manufacture. Symposium paper. International Journal of Dairy Technology, 43(1), 17-20. https://doi.org/10.1111/j.1471-0307.1990.tb02758.x
  • Jimenez F.R., Klipfel, N.J., Tobias, J. (1993). Ice cream and frozen desserts. Y.H Hui (Ed.), Dairy Science and Technology Handbook, Volume 2: Product Manufacturing, VCH Publishers Inc, New York, pp. 57-157.
  • Konar, A., Akın, M.S. (1992). İnek ve koyun sütlerinden üretilen dondurmaların kimyasal, fiziksel ve duyusal bazı özelliklerinin saptanması üzerine karşılaştırmalı bir araştırma. Doğa, 16, 711-720.
  • Kurt, A., Cakmakcı, S., Caglar, A. (2007). Süt ve mamulleri muayene ve analiz metotlari rehberi. Ataturk Universitesi Yayınları, No: 252/D, 254 s, Erzurum.
  • Martinez-Ferez, A., Rudloff, S., Guadix, A., Henkelm, C. A., Pohlentz, G., Boza J.J. (2006). Goat's milk as a natural source of lactose derived oligosaccharides: Isolation by Membrane Technology. International Dairy Journal, 16(2), 173-181. https://doi.org/10.1016/j.idairyj.2005.02.003
  • Minhas, K.S., Sidhu J.S., Mudahar, G.S., Singh, A.K. (2002). Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers. Plant Foods for Human Nutrition, 57(1), 25-40.
  • Ozdemir, C., Arslaner, A., Ozdemir, S., Allahyari, M. (2015). The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology, 52(11), 7545-7548. https://doi.org/10.1007/s13197-015-1784-5
  • Ozdemir, C., Dagdemir, E., Celik, S., Ozdemir, S. (2003). An alternative ice cream production for diabetic patients. Milchwissenschaft, 58(3/4), 164-166.
  • Prindiville, E.A., Marshall, R.T., Heyman, H. (1999). Effect of milk fat on the sensory properties of chocolate ice cream. Journal of Dairy Science, 82, 1425-1432. https://doi.org/10.3168/jds.S0022-0302(99)75369-5
  • Roland, A.M., Philips, L.G., Boor, K.J. (1999). Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. Journal of Dairy Science, 82, 32-38. https://doi.org/10.3168/jds.S0022-0302(99)75205-7
  • Sharma, R., Rajputt, Y. S., Dogra, G., Tomar, S. K. (2007). Estimation of vitamin B12 by ELISA and its status in milk. Milchwissenschaft, 62, 127-131.
  • Simsek, O., Tuncay, I., Bilgin, B. (2006). 3:(1), Endüstriyel dondurma üretiminde farklı stabilizator kullanımının dondurma kalitesine etkisi. Tekirdag Ziraat Fakultesi Dergisi, 3(1), 55-60.
  • Wilbey, R.A., Cooke, T., Dimos, G. (1997). The effects of solute concentration, overrun and storage on the hardness of ice cream. W. Buchheim (Ed.), Ice Cream, International Dairy Federation, Germany, 186-187.
  • Yıldız, N., Bircan, H. (1991). Uygulamalı İstatistik (Genisletilmis 2.Baskı). Atatürk Üniviversitesi Ziraat Fakültesi Yayın No:35, Erzurum.
  • Zicarelli, L. (2004). Buffalo Milk: Its properties, dairy yield and mozzarella production. Veterinary Research Communications, 28, 127-135. https://doi.org/10.1023/B:VERC.0000045390.81982.4d

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Hatice BEKİROĞLU (Primary Author)
Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Istanbul
0000-0003-3328-1550
Türkiye


Salih ÖZDEMİR
Atatürk University, Agriculture Faculty, Food Engineering Department 25240 Erzurum
0000-0002-8576-3327
Türkiye

Publication Date January 1, 2020
Application Date May 30, 2019
Acceptance Date September 4, 2019
Published in Issue Year 2020, Volume 6, Issue 1

Cite

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 = {Bekiroğlu, Hatice and Özdemir, Salih} }
APA Bekiroğlu, H. & Özdemir, S. (2020). The quality of ice cream samples made from buffalo milk . Food and Health , 6 (1) , 20-26 . DOI: 10.3153/FH20003
MLA Bekiroğlu, H. , Özdemir, S. "The quality of ice cream samples made from buffalo milk" . Food and Health 6 (2020 ): 20-26 <http://jfhs.scientificwebjournals.com/en/pub/issue/49090/571817>
Chicago Bekiroğlu, H. , Özdemir, 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 Bekiroğlu , Salih Özdemir 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 Bekiroğlu , Salih Özdemir %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 Bekiroğlu, Hatice , Özdemir, 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 Bekiroğlu H. , Özdemir S. The quality of ice cream samples made from buffalo milk. Food Health. 2020; 6(1): 20-26.
Vancouver Bekiroğlu H. , Özdemir S. The quality of ice cream samples made from buffalo milk. Food and Health. 2020; 6(1): 20-26.
IEEE H. Bekiroğlu and S. Özdemir , "The quality of ice cream samples made from buffalo milk", Food and Health, vol. 6, no. 1, pp. 20-26, Jan. 2020, doi:10.3153/FH20003

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