Influence of milk type in texture and stability of ice cream

Abstract

The aim of this work was evaluate the features of ice cream produced from goat's milk of two different breeds and compare them to ice cream produced with cow's milk. Samples of cow's and goat's milk were analyzed for composition, physicochemical properties (density and cryoscopy) and foam ability. The partial molar volume of sorbitan monostearate (SM) in the milk samples was determined. It was prepared similar formulations of chocolate ice cream, varying only the type of the milk. The fat content and melting profile of ice creams was determined. The texture profile analysis (TPA) and acceptance sensory analysis of ice creams were also evaluated. There was no difference (p>0.05) between constituents and properties of different milk, except for cryoscopy and foam ability. The partial molar volume of SM was positive for all samples of milk. There was no difference (p>0.05) in fat content of ice cream samples. In relation to TPA, hardness and gumminess were different in cow's milk. There was no difference (p>0.05) in the initial time and speed of melting of goat's milk ice cream compared to cow's milk ice cream. Ice cream produced with goat's milk showed good acceptance and did not differ from cow's milk ice cream. The results point out the potential of goat's milk as an alternative to cow's milk in order to produce ice cream.