The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the d...

aflatoxin m1 (afm1) is the hydroxylated metabolite of aflatoxin b1 (afb1) that it can be found in milk and dairy products. in this study, elisa (enzyme linked immunosorbent assay) technique was used for detection of afm1 in ice-cream in guilan province (northern iran). a total of 90 ice-cream samples was randomly obtained from different supermarkets. in 62 of the 90 ice-cream samples examined (...

Mellorine is one of various types ice cream, but has a composition that not the same as cream in general. The difference between mellorine and lies use fat. Ice uses milk fat, while vegetable One fats can be used coconut milk. manufacture utilizes abundant production red guava fruit, addition to adding taste it also expected increase nutritional value mellorine. purpose this study was examine c...

Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. T...

  Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...

A peer-verified method is presented for the determination of percent moisture/solids and fat in dairy products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture/solids content of dairy samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyze...

Soybean and watermelon seeds are rich source of protein as well as minerals mainly iron yet they are not consumed by a large number of populations instead of their nutritional qualities. Guava is a rich source of ascorbic acid. The objective of the present study was to prepare nutritionally enhanced ice-creams by the incorporation of soy milk, watermelon seeds milk and guava pulp and evaluation...