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Dr. Atallaha Abd Elrazk Atallaha Mabrouk :: Publications:

Preparation of Non-Dairy Soft Ice Milk with Soy Milk
Authors: Atallah A. Atallah and Hassan Barakat
Year: 2017
Keywords: Soft ice milk; Chemical; Isoflavones; Antioxidant; Amino acids; Sensory
Journal: Journal of Advances in Dairy Research
Volume: 5
Issue: 2
Pages: 1-7
Publisher: Journal of Advances in Dairy Research
Local/International: International
Paper Link: Not Available
Full paper Atallaha Abd Elrazk Atallaha Mabrouk_preparation-of-nondairy-soft-ice-milk-with-soy-milk-2329-888X-1000172.pdf
Supplementary materials Not Available

This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100, 25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat, protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P

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