The quality of ice milk made by replacing buffaloe's milk with camel's milk [electronic resource].

Includes references.

Effect of substituting 0.0 (C), 20 (T1), 40 (T 2), 60 (T 3), 80 (T4) and 100 (T5) buffaloe's milk with camel's milk on the quality of ice milk was studied. Replacement of buffaloe's milk with camel's milk did not affect significantly (p ~ 0.05) the total solids, titratable acidity, pH values, fat content, protein content and ash content by increasing the rate of replacing buffaloe's milk with camel's milk. Specific gravity of mixes and the resultant ice milk, weight per gallon of mixes and the resultant ice milk and viscosity decreased significantly (p ~ 0. 05) by increasing the rate of replacing buffaloe's milk with camel's milk. Overrun, melting resistance and the total scores of organoleptic properties increased significantly by replacing buffaloe's milk with camel's milk. It is possible to replace up to 100% of buff aloe's milk with camel's milk. To get a product with high nutritional and healthy values and without detrimental effects on the resultant ice milk quality.

Summary in Arabic.

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