QUALITY INDICES OF MILK ICE CREAM OF SUBLIMATED DRIED GOAT MILK

VZGZDU

Abstract

The quality indices of the ice cream made by using dried goat milk with different content of nonfat milk solids (MSNF) were studied in this article. In the preparation of the ice cream mixture the sublimated goat milk as the source of protein and fat was used. The cryoscopic temperature of mixtures for the ice cream with the usage of goat milk was experimentally determined. The temperature of unloading the ice cream from freezer ensuring the achievement of frozen moisture in pro­duct at a level of at least 50% was calculated. The experimental samples of the ice cream made with the goat milk are characterized by less hardness: in the sample №1 this indicator decreased by 38%, and in the sample No2 by 48% compared to control sample made with the usage of cow milk. The replacement of cow milk with goat milk results on the titratable acidity of the product: in the experimental sample of the ice cream with 10% of MSNF it decreased by 3.5°Т, and in the sample of 13% of MSNF increased by 1,5 °Т. Despite this, the obtained values meet the requirements of the regulatory documents for this indicator. In the experimental ice cream samples after the homogenization of mixture the fatty phase transforms into the finely dispersed: the fatty balls up to 1,3 µm accounts for more than 50% of their total, in the control sample this indicator is less than 30 %. The replacement of cow milk with goat milk does not influence the dispersion of ice crystals though there is a small difference in the formation of the air phase of ice cream after its hardening. The dairy ice cream made with usage of goat milk can be produced at the ice cream production factories to add the assortment of the manufactured produce. The usage of dried sublimated goat milk will make it possible to manufacture the pro­duct at far away from the farms factories.