DefinePK

DefinePK hosts the largest index of Pakistani journals, research articles, news headlines, and videos. It also offers chapter-level book search.

Select Collection

Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives

Article Information

Get PDF View Article
Login to Add in Library

Title: Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives

Authors: A.S.M. Ahmed, I.E.M. El Zubeir

Journal: International Journal of Dairy Science

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
X 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30

Publisher: Asian Network for Scientific Information

Country: Pakistan

Year: 2015

Volume: 10

Issue: 6

Language: English

DOI: 10.3923/ijds.2015.297.305

Categories
Camel Milk (15) Food Science (9432) Low-Fat Foods (3) Dairy Science (1167) Food Processing (169)

Abstract

ABSTRACT


This study is a trial to process ice cream from camel milk using natural additives honey and gum arabic and flavored with vanilla, coconut and their combination. The processed ice cream was packed into plastic cups and stored at -18C for eight weeks, the chemical evaluation was carried out every week. The results showed significantly higher total solids and fat content in the combination of vanilla and coconut ice cream samples, while the high ash content was found in vanilla ice cream samples. The present study concluded that ice cream could be produced from camel milk.

PDF
Abstract
XML
References
Citation

Paper summary is not available for this article yet.

Loading PDF...

Loading Statistics...