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 ingredient 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. Whereas, the overrun, and melting resistance of the produced ice cream decreased by increasing the UFSR or ROSR levels. 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 of 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 had a slight 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. Looking at the resultant ice cream made with 100 % in replecement of UFR and 75 % of ROR gave the best sensory quality and melting resistance. |
