أعضاء هيئة التدريس - جامعة بنها
Preparation of Non-Dairy Soft Ice Milk with Soy Milk
Advances in Dairy Research • 2017
معلومات البحث
المؤلفون
Atallah, A. A. and Barakat, H.
الكلمات المفتاحية
Soft ice milk; Chemical; Isoflavones; Antioxidant; Amino
acids; Sensory
المجلة العلمية
Advances in Dairy Research
الناشر
Not Available
المجلد
5
العدد
Not Available
الصفحات
1-10
publication.type
International
رابط البحث
Open Link
المواد المرفقة
Not Available
الملخص
This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100,
25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory
properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat,
protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P
25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory
properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat,
protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P