Physico- Chemical Characteristics of Ice Cream Made with Camel Milk Fat Fractions

The purpose of this paper is to investigate some quality attributes of camel ice cream (10% fat) prepared by substituting cream with butter oil (BO), solid milk fat fraction (SMF), liquid milk fat fraction (LMF) and SMF: LMF (1:1 v/v) in the mixes. The BO was fractionated by multi-step dry crystallization at 40 and 30ºC to obtain SMF and LMF, respectively. Fatty acids composition and some physical characteristics of the resultant fractions were investigated. All mixes and the resultant ice cream samples were evaluated for their physicochemical, rheological properties and the sensory quality attributes.
Results show that the type of milk fat fraction or fat form did not affect pH values, titratable acidity, and surface tension of ice cream mixes while the viscosity was affected (P ≤ 0.05). The overrun of the ice cream was affected adversely by the viscosity of the mix. Furthermore, the whipping ability decreased gradually with the increasing slip melting point of the fraction used. The use of the SMF in ice cream mix led to decrease adsorption of protein, fat destabilization and characterized by the slowest meltdown of ice cream samples than other milk fat sources. The highest and lowest hardness values were found in ice cream mixes that were made with SMF and LMF, in the same order. In conclusion; ice cream samples could be successfully made by using milk fat fractions in place of cream. However, substitution with the SMF followed by SMF: LMF (1:1 v/v) is recommended in arid and semi-arid zones; improved both whipping abilities, overrun and flavor scores which declined by using LMF in the ice cream mix.