| publication name | Preparation of Non-Dairy Soft Ice Milk with Soy Milk |
|---|---|
| Authors | Atallah A. Atallah and Hassan Barakat |
| year | 2017 |
| keywords | Soft ice milk; Chemical; Isoflavones; Antioxidant; Amino acids; Sensory |
| journal | Journal of Advances in Dairy Research |
| volume | 5 |
| issue | 2 |
| pages | 1-7 |
| publisher | Journal of Advances in Dairy Research |
| Local/International | International |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
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