Advances in dairy Research
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Atallah A Atallah

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• Research Article
  Preparation of Non-Dairy Soft Ice Milk with Soy Milk
  Author(s): Atallah A Atallah and Hassan BarakatAtallah A Atallah and Hassan Barakat
  
  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<0.05) in all treatments. Addition of soy milk in soft ice milk treatments has no significant effect on the counts of total viable bacterial and yeasts and molds. Adding cocoa (1%) in the treatment completely removes the beany flavour of sensory evaluation. Also, soy milk replacement up to 50% has no significant effect on sensory properties. It was found that soft ice milk of SIM4 sample contain greater amount of Na, Ca and Fe while the lo.. View More»
  DOI: 10.4172/2329-888X.1000172

  Abstract PDF

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