A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder

Abstract

In this research, in the preparation of ice cream, cow's milk and/or soy milk at a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were substituted. Then, characteristics such as pH, viscosity, overrun, melt resistance and sensory properties were tested. The results indicated that by increasing the cow's milk replacement with soy milk, pH, viscosity and melting resistance significantly increased; however, overrun decreased (p <0.05).

Keywords

• ice cream
• sensory properties
• spray drier
• viscosity