Staff Members - Benha University
Preparation of Non-Dairy Soft Ice Milk with Soy Milk
Advances in Dairy Research • 2017
Publication Information
Authors
Atallah, A. A. and Barakat, H.
Keywords
Soft ice milk; Chemical; Isoflavones; Antioxidant; Amino
acids; Sensory
Journal
Advances in Dairy Research
Publisher
Not Available
Volume
5
Issue
Not Available
Pages
1-10
publication.type
International
Paper Link
Open Link
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
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