The effect of incorporation of goat milk and soy milk as a cow milk replacement on the quality of ice cream

Abstract

This study was conducted to detennine the effects on chemical, physical and sensory characteristics of ice cream after incorporation of goat milk and soy milk as a cow milk replacement. There are 6 fonnulation of ice cream were prepared in which one fonnulation was a control sample with 100% cow milk and 5 fonnulations with different proportions of goat milk and soy milk. Research has shown that percentage of fat, protein and lightness of ice cream increased with increased proportion of goat milk. A group of 50 panelists were involved in the sensory evaluation. Sensory evaluation of ice cream showed significant differences (p<0.05) in most of sensory attributes between cow milk and incorporation goat milk and soy milk ice cream with higher percentage of goat milk except for atributes colour which is no significant differences between the formulation. From this study, incorporation of soymilk also acceptable but Jess percentage in their proportion in ice cream. There were also observed that 100% goat milk improving colour, sweetness, creaminess, texture and overall acceptance for ice cream. Result showed that ice cream with 100% goat milk defined as the most optimum formulation based on high percentage of fat, protein and also rated the best acceptable in colour, flavour and texture by consumer panelists.