Evaluation of khoa as a milk solids source in ice cream

1994 ◽  
Vol 61 (1) ◽  
pp. 143-149 ◽  
Author(s):  
Shakeel-Ur-Rehman ◽  
Kunjbihari G. Upadhyay ◽  
Ajit J. Pandya
Keyword(s):  
Ice Cream ◽  
Local Heat ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Subjective Assessments ◽  
Whole Milk ◽  
Objective Tests ◽  
Ice Creams ◽  
Concentrated Milk ◽  
Milk Solids

SummaryThe performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compared with control, but no differences were found in subjective assessments. We conclude that khoa can be used successfully as a milk solids source for ice cream without any serious adverse effects on quality, the only problem being the dull colour.

scholarly journals The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. Silva-Avellaneda ◽  
K. Bauer-Estrada ◽  
R. E. Prieto-Correa ◽  
M. X. Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
Numerical Optimization ◽  
Protein Concentration ◽  
Technological Development ◽  
Ice Cream ◽  
Processing Conditions ◽  
Surface Response Methodology ◽  
High Oleic ◽  
Ice Creams ◽  
Oil Type

AbstractThe use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.

FOAM TEMPERATURES DURING VAT PASTEURIZATION OF MILK PRODUCTS

1971 ◽  
Vol 34 (3) ◽  
pp. 133-139
Author(s):  
R. W. Dickerson ◽  
R. B. Read
Keyword(s):  
Milk Fat ◽  
Liquid Surface ◽  
Liquid Product ◽  
Ice Cream ◽  
Microbial Pathogens ◽  
Slow Heating ◽  
Milk Product ◽  
Heating Rates ◽  
Holding Period ◽  
Foam Thickness

Heating rates of foam during vat pasteurization were investigated to determine whether shorter holding times and higher processing temperatures would be feasible from a public health standpoint. A rake of 19 thermocouples, spaced 0.5 inch apart, was installed vertically in a 300-gal vat pasteurizer and the rake was adjusted to measure the temperature of the heated airspace, foam, and liquid product. With 200 gal of ice cream mix (16% milk fat), an 11-inch foam was generated on the liquid surface. The minimum temperature in the ice cream mix foam was below pasteurization temperature for 27 min of the 30-min holding period despite satisfactory temperatures as indicated by the product and airspace thermometers. When a 7-inch foam was generated above 218 gal of chocolate milk, the minimum foam temperature was below pasteurization temperature for the first 14 min of the holding period. Attempts to generate foams on milk were unsuccessful. Because of the slow heating rates of milk-product foams, holding times shorter than 30 min cannot ensure the inactivation of microbial pathogens in the foam, and, consequently, they are not recommended. Some foams should be held longer than 30 min to ensure pasteurization, and additional holding time needed may be computed from known values of foam thickness, airspace temperature , and heating rate of the liquid.

scholarly journals Ice cream and frozen desserts nutrient compositions: current trends of researches

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 74-81
Author(s):  
A. V. Landikhovskaya ◽  
A. A. Tvorogova
Keyword(s):  
Nutritional Value ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Ice Cream ◽  
Animal Origin ◽  
The Difference ◽  
New Research ◽  
Milk Solids ◽  
The Impact

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

scholarly journals The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

2020 ◽  
Vol 70 (2) ◽  
pp. 120-130
Author(s):  
Erhan Sulejmani ◽  
Mersel Demiri
Keyword(s):  
Milk Powder ◽  
Ice Cream ◽  
Melting Rate ◽  
Sensory Characteristics ◽  
Significant Elevation ◽  
Ph Values ◽  
Physical Chemical ◽  
Whole Milk ◽  
Textural Analyses ◽  
Hardness Values

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

scholarly journals Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

2019 ◽  
Vol 69 (3) ◽  
pp. 162-171
Author(s):  
M. Serdar Akin ◽  
Busra Goncu ◽  
Mutlu B. Akin
Keyword(s):  
Heat Treatment ◽  
G Protein ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Microbial Transglutaminase ◽  
Melting Properties ◽  
Ice Creams ◽  
Coating Color

In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p&lt;0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.

Risks of Salmonellosis and Staphylococcal Food Poisoning From Pakistani Milk-based Confectioneries

1992 ◽  
Vol 55 (8) ◽  
pp. 588-594 ◽  
Author(s):  
PAUL TEUFEL ◽  
FRANK L. BRYAN ◽  
FAHMIDA QADAR ◽  
SHAHID RIAZ ◽  
SABIHA ROOHI ◽  
...  
Keyword(s):  
Water Activity ◽  
Food Poisoning ◽  
High Water ◽  
Foodborne Illness ◽  
Milk Product ◽  
Control Points ◽  
Warm Environment ◽  
Critical Control Points ◽  
Retail Outlets ◽  
Concentrated Milk

Hazards of milk-based products were conducted in three confectionery manufacturing shops in a city in Pakistan. The incoming khoa (a heat-concentrated milk product having a water activity of approximately 0.97) was initially contaminated with staphylococci and contained enterotoxin. The confectionery was subsequently cooked to temperatures that would be lethal to staphylococci, but staphylococci were often found in high numbers in the finished products. Recontamination occurred during handling. Khoa-filled confectionery and confectionery made from renin-processed cheese were contaminated by salmonellae. The contaminants reached the products either during cooling or handling after cooking. Multiplication occurred in the warm environment of the shop and may continue in products having high water activity during transport and within retail outlets. Critical control points are source of ingredients (particularly khoa), formulation, cooking (except for preformed enterotoxins), cooling, and cold storage. Milk-based products of the types evaluated pose a high risk of causing foodborne illness.

scholarly journals Comparison of Sorbitol MacConkey and Hemorrhagic Coli Agars for Recovery of Escherichia coli 0157:H7 from Brie, Ice Cream, and Whole Milk

1997 ◽  
Vol 80 (2) ◽  
pp. 335-340 ◽  
Author(s):  
Thomas S Hammack ◽  
Peter Feng ◽  
R Miguel Amaguaña ◽  
Geraldine June ◽  
Patricia S Sherrod ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Ice Cream ◽  
Apparent Effect ◽  
Dairy Foods ◽  
E Coli ◽  
Whole Milk ◽  
Plate Counts ◽  
Indigenous Microflora

Abstract The relative efficacies of hemorrhagic coli (HC) agar and several formulations of sorbitol Mac-Conkey (SorMac) agar, with and without 0.1 % (w/v) 4-methyllumbelliferyl-ß-D-glucuronide (MUG), in recovering unstressed and heat-stressed Escherichia coli 0157:H7 from Brie cheese, ice cream, and whole milk were determined. Recovery of unstressed E. coli 0157:H7 was determined quantitatively by spread-plating diluted samples onto different agars and performing plate counts. Recovery of stressed E. coli 0157:H7 was determined qualitatively by enriching samples in modified trypticase soy broth, streaking the incubated enrichments, and isolating E. coli 0157:H7 colonies from the agars. HC agar and the SorMac agar formulations did not differ significantly in their ability to recover unstressed E. coli 0157:H7 from ice cream and whole milk; however, HC agar recovered significantly more unstressed E. coli 0157:H7 from Brie cheese than did the SorMac agar formulations. Bacteriological Analytical Manual and Oxoid SorMac agar formulations made from individual ingredients, did not differ significantly in recovering unstressed E. coli 0157:H7 from Brie cheese. The efficiency of the commercially available Oxoid SorMac agar could not be determined because of overgrowth by indigenous microflora. HC and SorMac agars did not differ significantly in recovering stressed E. coli 0157:H7 from Brie cheese, ice cream, and whole milk. MUG had no apparent effect on recovery of either stressed or unstressed E. coli 0157:H7 from the dairy foods examined.

The Role of Rhinomanometry, Acoustic Rhinometry, and Mucociliary Transport Time in the Assessment of Nasal Patency

2000 ◽  
Vol 79 (5) ◽  
pp. 397-400 ◽  
Author(s):  
Desiderio Passàli ◽  
Chiara Mezzedimi ◽  
Giulio Cesare Passàli ◽  
Daniele Nuti ◽  
Luisa Bellussi
Keyword(s):  
Nasal Obstruction ◽  
Acoustic Rhinometry ◽  
Mucociliary Transport ◽  
Nasal Patency ◽  
Analog Scale ◽  
Transport Time ◽  
Subjective Assessments ◽  
Symptom Scores ◽  
Objective Tests

We conducted a study of 60 patients with different nasal pathologies who complained of nasal obstruction. Our goal was to evaluate the reliability of rhinomanometry, acoustic rhinometry, and the measurement of mucociliary transport time in helping make the diagnosis of nasal pathologies. We also sought to discover whether there is a correlation between the findings of these objective tests and the results of patients’ own subjective assessments of nasal obstruction. We found that acoustic rhinometry was more specific and more sensitive than rhinomanometry in diagnosing rhinopathies inpatients with structural anomalies. Symptom scores as rated by patients on the visual analog scale frequently did not correlate with objective measures, as patients often overestimated the severity of their obstruction. However, for a few patients, there was a correlation between symptom scores and mucociliary transport times.

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