Manufacture of low fat ice milk [electronic resource].

Includes reference.

Effect of replacing milk fat with Littesse® (a carbohydrate based fat repalcer) on the quality of ice milk was studied. 25, 50, 75 and 100% of milk fat was replaced by the same amount of Littesse®. Substitution of milk fat with Littesse® caused a significant increase in specific gravity, weight per gallon and titratable acidity, while decreased the freezing point of ice milk mixes. The increase or decrease was proportional to the rate of replacement. Replacement of milk fat with Littesse® up to 50% had no significant effect on the overrun of ice milk, but a further increase in the rate of repilacement decreased the overrun. On the other hand, substitution of milk fat with Littesse® caused a significant increase in specific gravity, weight per gallon, melting resistance at first 60 min and next 30 min, titratable acidity and carbohydrate content, while decreased total protein, fat contents and calorific values, but it did not affect the total solid and ash contents of the resultant ice milk. Replacement of milk fat with Littesse® up to 50% increased the scores of organoleptic properties of the product, but ice milk which made by replacing 50% of milk fat with Littesse® was the most acceptable treatment, while the treatment made by replacing 75% milk fat was not significantly different from control one.

Summary in arabic.

1